Updated: Apr 16
Preparation time: 15 minutes
Cooking time: 15 minutes
Baking time: final baking 20 minutes
Total time: 50 minutes
For a mold around 23cm
Instant polenta 200 g
Sea salt 1 teaspoon
Hot water as needed 50-100 ml
2 larger tomatoes
50 g of soy granules
30g of smoked tofu
30g Green Vie Vegan Gouda Cheese
1 teaspoon vegetable oil
1 teaspoon light soy sauce
Black pepper, salt,
Nutritional yeast, dried basil
2 tablespoons Flour (gluten-free variant)
About 100 ml of soy milk
2 slices of Gouda Green Vie cheese
1 teaspoon sweet ground pepper
1 teaspoon nutritional yeast
Dried basil, salt, pepper
Preheat the oven to 180 ° C and mix the instant polenta with hot water (add gradually) and salt to form a firmer slurry and let stand for about 10 minutes.
Then evenly put the prepared polenta into the mold with a spoon and spread it over the whole part of the mold and bake it for about 15 minutes and then set it aside.
In the meantime, prepare soy granules, where we also pour water over and leave it to rest for 10 minutes. And then remove the water and let it be marinated for a while (1 teaspoon of soy sauce, a little basil, salt, pepper).
Cut vegetables, cheese, tofu and fry mushrooms in warm oil, add zucchini and tomatoes, tofu and marinated granulate, cheese.
Mix the ingredients and add a little salt, pepper, 1 teaspoon of nutritional yeast, 2 teaspoons of light soy sauce, and sauté.
To prepare bechamel:
Pour oil on the bottom of a small saucepan and heat over with a small flame.
Then add a little 1 - 2 tablespoons of flour (add as needed) and add plant-based milk while stirring, add cheese. We are constantly stirring it. Only when the bechamel is thicker, we season it with ground pepper, nutritional yeast, pepper, salt, and mix.
Spread the filling over the entire width of the prepared corpus and then the bechamel.
Bake in the oven for about 20 minutes. And after cooling we can serve.
Enjoy the meal! Thank you for your reading
More recipes, please check: Pure diet recipes