Hokkaido casserole vegan

Ingredients for 4 servings:

• 900 g potatoes
• 900 g pumpkin(s) (Hokkaido)
• 500 ml soy cream (Soy Cream Cuisine)
• 500 g mushrooms
• 1 large onion(s)
• 2 cloves garlic
• 3 tbsp olive oil
• 1 bunch parsley, flat
• 300 g tofu, matured in brine
• Salt and pepper from the mill
• 1 tbsp margarine, vegan, for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

with mushrooms, parsley and potatoes

Wash, peel, and slice the potatoes. Wash, peel, and quarter the Hokkaido mushrooms, removing the soft flesh with a spoon and also cutting them into thin, even slices. Preheat the oven to 175°C. Layer the potato and Hokkaido mushroom slices alternately in a large, greased baking dish. Pour the soy cream into a measuring jug and season generously with freshly ground pepper and salt. Press a garlic clove and stir it in. Pour the mixture evenly over the vegetables. Bake in the preheated oven for 45-50 minutes. Meanwhile, clean and slice the fresh mushrooms. Peel and finely dice the onion. Heat the olive oil in a large pan and briefly sauté the onions until translucent. Add the mushrooms and fry vigorously until they have lost most of their liquid, then stir in a crushed garlic clove. Season with pepper and freshly ground salt. Wash the parsley, shake it dry, and pluck the leaves from the stems. Chop some more if necessary and mix them into the cooked mushrooms. Crumble the tofu with your fingers. After 30 minutes of baking, remove the casserole from the oven, arrange the mushrooms on top of the vegetables, and sprinkle with the tofu. Return the casserole to the oven, finish baking for the remaining 15 minutes, and serve.