Vegan potato and cauliflower casserole with minced meat substitute

Ingredients for 3 servings:

• 5 m.-sized potatoes
• 1 cauliflower
• 2 onions
• 200 g smoked tofu
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• ½ tsp liquid smoke
• ½ tsp garlic powder
• ½ tsp pepper
• 150 ml vegetable stock
• 150 ml soy milk (soy drink)
• 6 tbsp flour
• 4 tbsp margarine
• 8 tbsp nutritional yeast
• 2 tsp mustard
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with homemade cheese spread

Peel and dice the potatoes. Boil in salted water for 5 minutes. Divide the cauliflower into florets and sauté for 5 minutes. Place the potatoes first, then the cauliflower in a casserole dish. Chop the smoked tofu in a blender or crumble it with a fork. Fry in plenty of oil until crispy. Add the onions and sauté. Mix the remaining ingredients in a small bowl and pour over the minced meat. Continue frying the minced meat until the liquid has evaporated, then pour it over the cauliflower. Melt the margarine in a small saucepan and stir in the flour with a whisk. Gradually add the soy milk and stock until the sauce reaches the desired consistency. Finally, stir in the mustard and nutritional yeast. Season the cheese mixture with salt and pepper and pour it over the casserole. Bake in the oven at 180°C for 30 minutes, until the cheese mixture is golden brown.