Potato Cauliflower casserole with Lupine Filet

Name: Potato Cauliflower casserole with Lupine Filet
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 portions
Ingredients: large potatoes; cauliflower; onions; lupine sauce; vegetable broth; soy milk; flour; margarine; nutritional yeast flakes; salt, pepper, and garlic powder to taste; vegan alternative to grated cheese

1 h
easy

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Ingredients

For the casserole

6 pc large potatoes

1 pc cauliflower

3 pc onions

3 tb lupine sauce

For the sauce

200 ml vegetable broth

200 ml soy milk

8 tb flour

5 tb margarine

3 tb nutritional yeast flakes

Some salt, pepper, and garlic powder to taste

For the topping

200 g vegan alternative to grated cheese

Preparation

Preparation time: 15 min
Cooking time: 45 min
Total time: 1 h

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1. First, peel and dice the potatoes, cut the cauliflower into florets, and steam them together for 5 minutes. Then, place the potatoes and cauliflower in a casserole dish.

2. Dice the Alberts lupine fillet and fry it with the onions until crispy. Then add the fillet with onions to the potatoes and cauliflower in the casserole dish, lightly mix everything, and season with lupine sauce.

3. Meanwhile, melt the plant-based margarine in a small saucepan and stir in the flour. Gradually add the soy milk and vegetable broth until the sauce reaches the desired consistency. Finally, stir in the mustard and nutritional yeast flakes.

4. Season the sauce with salt and pepper to taste and pour it over the casserole. Cover with the vegan alternative to grated cheese and bake in the oven at 180 degrees Celsius for 30 minutes. The casserole is ready when the vegan cheese alternative is nicely browned. Allow the casserole to cool for 5 minutes before serving.