Cauliflower casserole with soy bolognese
easy
60 mins
60 mins
Ingredients
- 1 go. Tsp vegetable broth
- 1 (100 g) bag of soya food, minced meat style
- 1 medium onion
- 1 Garlic clove
- 2 medium-sized carrots
- 6 Stem(s) Oregano
- 1 Cauliflower
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Sweet peppers
- 750 g Potatoes
- 2-3 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 500 g strained tomatoes
- 1/4 l Soy cream for cooking (e.g. "Alpro Soya Cuisine")
- 7-10 Tbsp Grease
- 4 TABLESPOONS Breadcrumbs
Directions
- 1
Dissolve the stock in 1/4 l warm water. Leave the soy to swell for approx. 10 minutes. Peel onion and garlic, peel and wash carrots. Dice everything finely. Wash the oregano. Put something aside for garnishing, chop the rest.
- 2
Clean and wash the cauliflower and divide it into florets. Cover and cook in 1/2 l boiling salted water for 6-8 minutes. Then drain and store the vegetable water. Peel, wash and slice the potatoes.
- 3
Cover and cook in salted water for 5-6 minutes.
- 4
Fry onion, carrots and garlic in 1-2 tbsp. hot oil. Sweat tomato paste and paprika powder. Add soaked soy and oregano. Deglaze with 3/8 l cauliflower water and strained tomatoes.
- 5
Bring to the boil and simmer for about 5 minutes. Season to taste.
- 6
Remove 6 tablespoons of soy cream for the crust. Grease 4 small ovenproof moulds or one large mould. Layer some bolognese, potatoes, vegetables and the rest of the soy cream. Repeat the process, finish with vegetables.
- 7
Mix breadcrumbs and 1 tablespoon of oil with soy cream set aside, salt. Spread the cream mixture in flakes on the vegetables. Bake in the preheated oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4) for 20-25 minutes.
- 8
Garnish with oregano.
Nutrition Facts
450 kcal
46 g
17 g
24 g
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