Potato Cauliflower casserole with Lupine Filet
Ingredients
For the casserole
6
pc
large potatoes
1
pc
cauliflower
2
Pack(s)
lupine fillet
3
pc
onions
3
tb
lupine sauce
For the sauce
200
ml
vegetable broth
200
ml
soy milk
8
tb
flour
5
tb
margarine
2
ts
mustard
Some
salt, pepper, and garlic powder to taste
For the topping
Preparation
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.
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