Summary

Ingredients

• 1 tablespoon coconut oil
• 1 small onion (s)
• 2 large potatoes, boiled (leftovers from the day before)
• 300 g broccoli, frozen, alternatively chard
• 1 large beefsteak tomato (s), alternatively 2 medium-sized tomatoes
• 250 ml soy milk (soy drink), unsweetened
• 20 g wheat flour type 550
• 30 g mararine
• 1 teaspoon mustard, medium hot
• 50 g smoked tofu
• salt
• some mace, ground
• 30 g yeast flakes, spicy
• Pepper, whiter
• Curry powder, spicy, Indian style
• Possibly chili sauce or hot pepper sauce, if necessary
• fat, vegetable, for the shape

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Instructions

1. Heat the coconut oil in a saucepan or small saucepan. Peel the onion, dice it and add it to the saucepan. Fry lightly for about 2 minutes. Add the chopped fresh or frozen vegetables to the onions in the saucepan. Season with 1 dash of soy sauce, white pepper, mace, salt and curry powder. Cut the smoked tofu into cubes approx. 2 cm long and 1 cm thick and add to the saucepan. Put on the lid and simmer everything at a low temperature for about 10 minutes.
2. (If you have frozen vegetables, you probably do not need to add any more water to prevent them from burning. Otherwise, if you are using fresh vegetables, add approx. 2 tablespoons of water to the pot.)
3. Lightly grease a baking dish. Cut the pre-cooked potatoes into half slices and place in the baking dish. Mix in the salt and pepper and mix in the mace. Also pour the vegetable and tofu mixture into the baking dish and mix everything well. Cut the tomato into slices or pieces and place on top, lightly salt and pepper.
4. Preheat the oven to 180 ° C.
5. Meanwhile, heat the margarine in a small pan or saucepan. Add the flour and use a whisk to prepare a roux or stoving by stirring constantly. As soon as the flour begins to brown slightly, deglaze with the soy milk and stir continuously so that no large lumps form. Add mustard, pepper, salt and mace as well as 2 - 3 dashes of chilli sauce or pepperoni sauce if necessary and stir in. At the very end, stir in the yeast flakes.
6. If the consistency is very firm, the sauce can be diluted with a little water and soy milk (but please note that the many vegetables also create a lot of water when baking).
7. Now pour this yeast melt mixture over the tomatoes at the top of the baking dish, ideally with the help of a spatula. Work in a little on the surface with a fork, but do not mix completely.
8. Now slide the baking dish into the oven on the 2nd rail from below and bake until the surface has turned light brown. Depending on the oven, this takes about 30 to 40 minutes.
9. This recipe is for people who want to become vegan first and previously thought that vegan automatically means bland and watery.
10. Every green salad with vinegar and oil vinaigrette goes well with this.