Ingredients

  • Prep: 35 min
  • Bake: 20 min
  • Total: 55 min

Casserole

7
oz
button mushrooms
5¼
oz
broccoli
3½
oz
zucchini
3½
oz
spinach
2
onion
3
garlic cloves
3½
oz
tofu (plain)
5
oz
basmati rice
1
tbsp
soy sauce

Marinade

3
tbsp
tomato paste
2
tbsp
8-herb mix (frozen)
6¾
fl oz
cream (vegan)
2½
fl oz
crème fraîche (vegan)
1
tsp
vegetable broth
1
tsp
mustard (hot)
1
tsp
soy sauce
½
tsp
sugar
1
tbsp
curry powder
Ingredients for the vegan casserole, seen from above
Step 1
3½
oz
tofu
7
oz
button mushrooms
3½
oz
zucchini
5¼
oz
broccoli
2
onions
3
garlic cloves
  • Press the tofu (wrap it in a kitchen towel & weigh it down for 10 min). Then cube it.
  • Cut the vegetables into bite-sized pieces.
  • Finely dice the onions and garlic.
Preparing the ingredients for the casserole
Step 2
7
oz
button mushrooms
2
onions
1
tbsp
soy sauce
3½
oz
spinach
3
garlic cloves
  • Fry the mushrooms. As soon as they start to brown, sweat the onions until translucent and deglaze with soy sauce.
  • Then briefly sauté the spinach and garlic in the pan as well.
Frying vegetables in a pan
Step 3
All ingredients for the marinade (see above).
  • Mix all the ingredients in a bowl.
Mixing the marinade
Step 4
3½
oz
tofu
fried vegetables (step 2)
marinade (step 3)
  • In a large bowl, mix the vegetables with the tofu and the sauce.

  • Spread the mixture in a baking dish and bake at 400 °F / 200 °C (conventional, top and bottom heat) for 20 min. As soon as the top layer starts to brown, the vegan casserole is ready.
Mixing vegetables, tofu and the marinade in a large pot
Step 5
5
oz
basmati rice
  • First rinse the rice in a sieve under running water.
  • Bring the rice to a boil in a pot with 1.5 times the amount of water and simmer for 3 min (for basmati rice).
  • Then set the pot aside.
Cooking rice in a pot
Two hands holding a plate with the vegan casserole and rice
Vegan casserole with rice served on a plate, teaser

Tips

#leftovers

  • Got vegetables in the fridge that really need using up? This is the perfect dish for it. Just roughly follow my amounts for the vegetables and keep an eye on the cooking times of the different kinds (you can easily look them up online). If you have a vegetable that takes much longer to cook, I'd parboil it in salted water first and then add it to the others. That way nothing can go wrong.

    Nutrition

    estimated per serving

    • 745kcal
    • 25.1 gProtein
    • 75.4 gCarbs
    • 34.5 gFat

    Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.

    Cost Test phase

    estimated per serving

    about €2.80

    What goes into the price

    • button mushrooms€0.45
    • cream€0.45
    • crème fraîche€0.38
    • tofu€0.35
    • broccoli€0.30
    • basmati rice€0.21
    • spinach€0.20
    • zucchini€0.12
    • onion€0.10
    • 8-herb mix€0.10
    • tomato paste€0.08
    • soy sauce€0.06
    • garlic cloves€0.04
    • mustard€0.01
    • sugar< €0.01
    • vegetable broth< €0.01

    Total €2.85 per serving, rounded to about €2.80. Not counted: curry powder.

    This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.

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