Broccoli Rice Bake

Ingredients (for four people):

  • 150g soy granules
  • 400ml vegetable stock
  • olive oil
  • salt
  • black pepper
  • 500g rice (e.g. basmati)
  • broccoli florets
  • 8 tablespoons soy yogurt
  • 120g vegan alternative to grated cheese
  • handful of breadcrumbs
  • cornflakes


  1. Add soy granulate to hot vegetable stock and let soak for 15 minutes. Then pour into a colander and squeeze out excess liquid.
  2. Heat a little olive oil in a pan and fry soy granulate until crispy. Season with salt and pepper.
  3. Boil rice according to package instructions. Boil broccoli florets for a few minutes in salted water until underdone.
  4. Stir soy yogurt until smooth and stir in vegan alternative to grated cheese.
  5. Grease mold with vegetable fat and sprinkle with breadcrumbs. Add ingredients in layers: half of the granules, half of the broccoli and boiled rice. Cover with half of the alternative to yogurt-cheese mixture and add the remaining ingredients on top (in layers again). Sprinkle a thin layer of corn flakes on the final yogurt, pour some olive oil on top. Bake in a preheated oven for 40 minutes at 180 °C. Our tip: With a bit of refined rice cuisine, our broccoli-rice bake tastes even juicier! Just add 250ml rice cuisine to the alternative to yogurt-cheese mixture.

A recipe from Sophie Mathisz

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