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Hungarian cauliflower casserole – gluten free, oil free and vegan

cauliflower casserole recipe vegan oil free

Today I would like to share with you a recipe that was one of my favourite dishes when I was a child. It is full of taste and full of veggies.  It is a typical Hungarian casserole, originally made with cauliflower, rice, meat, sour cream and cheese. It took me long time to develop a vegan, oil free and whole food version that is the same yummy as the original, but I finally made it. 

It is fun to cook and even more fun to eat it, specially that you get a lot of compliments from the whole family. Even my little son, who can be really picky with food, finds it really really really delicious. 

In this version I use soy granulate instead of minced pork and a creamy cashew sauce with beer yeast instead of the sour cream and cheese. 

This amount is enough for a 35 cm x 25 cm baking dish, for 4 to 6 persons. If you have leftovers for the next day, don’t worry, it is even more delicious when it stands a night and you bake it in the oven one more time.  

Ingredients:

2 cauliflowers

100 g soy granulat

250 g rice

100 g cashews

300 ml soy milk

1 tomate 

1 paprika

1 onion

2 cloves of garlic

1 spoon of paprika powder

1 spoon of smoked paprika powder

2 spoons of beer yeast

400 ml tomato puree

100 ml dry red wine

I cut both cauliflower and cook it in a big pot in salted water.  They do not need to be completely soft, because they will come into the oven. 

I boil water for the rice, salt it and cook the rice.

I soak the soy granulate in warm water. And I also soak the cashews in a bowl of warm water. 

I preheat the oven to 200 degree. 

When the soy granulate is soft, I press all water out of it, salt it, and soak it one more time in red wine and tomato sauce.

I dice onion and garlic and heat in a pot 2 spoons of soy sauce. When it is hot, I fry the onion and garlic in it. In the meantime I cut the tomato and paprika into little pieces and put it to the onion and garlic. They can fry together for 10 -15 minutes.  Then I spice it with a bit more salt, pepper, a spoon of paprika and a spoon of smoked paprika. 

Then comes the soy granulate together with the wine-tomato puree, and I cook them 20 minutes. 

In this time I make the cashew creme. I place the soaked cashews without the water into a mixer with 300 ml of soy milk, 2 spoons of beer yeast, salt and pepper. I mix it to a homogen sauce. 

And now the last step before our yummy casserole can jump into the oven. I layer first cauliflower roses on the bottom of the baking dish. Then I pour 100 ml of the cashew creme over it. Then comes the rice, the soy granulate together with the sauce, then one more layer of cauliflowers. In the end I pour the rest of the cashew creme over and place in the oven for 20 minutes until the top gets brown.

I wish you a lot of joy with this recipe and I hope you love it as much as me and my family does. 

If you are also interested in vegan art, feel free to browse here:

Blueberry Beach Shop

I wish you a beautiful day!

Lots of hugs, 

Zoé

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