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  It is a typical Hungarian casserole, originally made with cauliflower, rice, meat, sour cream and cheese.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.  


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, 


Share this post at :


Leave a Reply

Your email address will not be published.

Möchtest du Sonderangebote bekommen und immer auf den neusten Stand bleiben? Dann trage dich für den Newsletter ein!

Cookie Consent with Real Cookie Banner