Cauliflower casserole with soy bolognese

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix 250 ml warm water and 1 teaspoon instant broth in a bowl. Stir in the soy, allow to swell for approx. 10 minutes

2. 2

   Peel and finely dice the onion and garlic. Peel, wash and finely dice the carrots. Heat 2 tablespoons of oil in a frying pan. Fry the onion, carrots and garlic for about 2 minutes. Stir in tomato paste, steam for 3-4 minutes, add soaked soya. Deglaze with tomatoes and 400 ml water, bring to the boil, simmer for 2-3 minutes, season to taste with stock, pepper, sugar and possibly salt, allow to cool. Wash the oregano, shake dry, remove the leaves, except for some garnish, from the stalks and stir into the sauce

3. 3

   Peel, wash and slice the potatoes. Boil potatoes in salted water for 5-6 minutes until soft, remove, rinse briefly with cold water and let cool. Clean the cauliflower, divide into florets and wash. Boil in boiling salted water for 6-8 minutes until soft, rinse with cold water and let cool

4. 4

   Grease 4 small or 1 large casserole dish. Add a little bolognese to each dish. Layer the potatoes and sprinkle each with 2-3 tbsp soy cream. Repeat the process, finish with sauce, then add plenty of cauliflower. Mix the breadcrumbs, 1 tbsp. oil and 12-14 tbsp. soy cream, season with a little salt. spread the mixture in flakes on the cauliflower

5. 5

   Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes, covering with foil if necessary at the end. Remove, let cool slightly and garnish with oregano

Nutrition Facts

KCAL
500 kcal

CARBS
47 g

FATS
20 g

PROTEINS
25 g