Vegan vegetable tofu casserole

Ingredients for 1 servings:

• 1 tbsp coconut oil
• 1 small onion(s)
• 2 large potatoes, boiled (or leftovers from the day before are fine)
• 300 g broccoli, frozen, alternatively chard
• 1 large beef tomato(s), alternatively 2 medium tomatoes
• 250 ml soy milk (soy drink), unsweetened
• 20 g wheat flour type 550
• 30 g margarine
• 1 tsp mustard, medium hot
• 50 g smoked tofu
• Soy sauce
• some mace, ground
• 30 g yeast flakes, spicy
• Salt and pepper, white
• Curry powder, spicy, Indian style
• possibly chili sauce or hot pepper sauce, if required
• n. B. Vegetable fat for the mold

Instructions

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

spicy and hearty, also suitable for using up leftover raw vegetables

Heat the coconut oil in a saucepan or small pot. Peel and finely dice the onion, and add it to the pot. Sauté gently for about 2 minutes. Add the chopped fresh or frozen vegetables to the pot with the onions. Season with a dash of soy sauce, white pepper, mace, salt, and curry powder. Cut the smoked tofu into cubes about 2 cm long and 1 cm thick and add to the pot. Cover and simmer everything on low heat for about 10 minutes. Tip: If you’re using frozen vegetables, you probably don’t need to add any more water to prevent them from burning. Otherwise, if you’re using fresh vegetables, add about 2 tablespoons of water to the pot. Lightly grease a baking dish. Cut the pre-cooked potatoes into half slices and add them to the baking dish. Season with salt and pepper and stir in the mace. Add the vegetable and tofu mixture to the baking dish and mix everything well. Slice or chunk the tomato and place it on top, seasoning lightly with salt and pepper. Preheat the oven to 180°C (top/bottom heat). Meanwhile, heat the margarine in a small pan or saucepan. Add the flour and whisk to make a roux or gravy, stirring continuously. As soon as the flour begins to brown slightly, deglaze with the soy milk, stirring continuously to prevent large lumps from forming. Add the mustard, pepper, salt, and mace, along with 2-3 dashes of chili sauce or hot pepper sauce, if desired, and stir in. At the very end, stir in the yeast flakes (if the consistency is very thick, you can thin the sauce with a little water and soy milk—but please note that the large amount of vegetables will also release a lot of water during baking). Now pour this “yeast melt” mixture over the tomatoes in the casserole dish, ideally using a spatula. Lightly “work” the mixture in a little with a fork, but do not mix thoroughly. Place the casserole dish on the second rack from the bottom of the hot oven and bake until the surface is light brown. This will take about 30 to 40 minutes, depending on your oven. This recipe is for people who are just starting to go vegan and who previously thought vegan automatically meant bland and watery. Any green salad with a vinegar and oil vinaigrette would go well with this recipe.