GREEN CASSEROLE WITH POTATOES AND TOFU

2021-03-10 14:46:53

This potato casserole is very delicious and I'm very pleased with it, because it was prepared spontaneously from refrigerated leftover vegetables.

Have you already included yeast flakes into your menu? If not, I encourage you to do it, because yeast flakes are very nutritional and a great source of protein, B-group vitamins and trace minerals. They have a cheesy flavour, that is often desired by the beginners, who've just started the vegan diet.

ingredients

for 2 people

approx. 1 kg potatoes
1 small broccoli
200 g button mushrooms
2 large kale leaves
100 g green beans (I used the frozen ones)
2 sticks of celery (with the tops)
200 g natural tofu of good quality
1 onion
4 garlic cloves
fresh greens, e.g. parsley, thyme, basil + some basil leaves to serve
a handful of goji berries
rapeseed oil for frying
salt and herbal pepper

Sauce:

160 ml coconut cream
3 tbsp yeast flakes + a little for sprinkling
a little water (for the proper consistency)
juice from 1/2 lemon
1 tsp smoked paprika
1/2 tsp sweet paprika
a good pinch of salt
a good pinch of herbal pepper
2 tsp soy sauce

recipe

Wash the potatoes and cook unpeeled until semi-soft. Then cool them down a little, peel and cut them into 0.5 cm slices.

Wash the broccoli, cut it into florets and cook for about 5 minutes in slightly salted water.

Wash the button mushrooms and cut them into quite thick slices. Then fry the mushroom slices for a few minutes adding a pinch of salt and herbal pepper. Next put them in a sieve to strain the water from them, if it didn't evaporate during frying.

Drain the tofu with a paper towel and dice it. Wash the kale and tear it into smaller pieces. Peel the onion and garlic, wash them, then cut the garlic into slices, and the onion into half-slices. Rinse and chop the celery and the greens, leave a few basil leaves for garnish. Heat the oil in a frying pan and fry the onion and garlic for a few minutes. Then add diced tofu, kale, celery and greens. Season lightly with salt and herbal pepper and fry for a few minutes.

Prepare the sauce: thoroughly stir all the ingredients together. Add enough water to get the proper consistency.

Grease two heat-resistant vessels with rapeseed oil. Place the potato slices tightly on the bottom, then the fried tofu with kale, onion, garlic and mushrooms. Add green beans and cooked broccoli florets. Put the remaining potato slices on top and the previously rinsed goji berries. Pour the sauce over the casseroles and sprinkle them with yeast flakes.

Bake the casseroles covered in an oven preheated to 180 degrees for about 45 minutes. Bake them the last 15 minutes uncovered so that the top gets golden brown. Serve the casseroles with fresh basil leaves or other favourite greens.