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🍽️ Vegan Rice Casserole with Leek, Cauliflower, and Corn

535 kcal · 30 min · 4 servings

Ingredients

• Leek 1 pc.
• Cauliflower 300 g
• Corn from the can 100 g
• Onions, red 1 pc.
• Garlic cloves 2 pc.
• Lemons 1 pc.
• Basmati rice 200 g
• Salt pinch
• Soy yogurt 100 g
• Vegan fresh spread, plain 150 g
• Oat drink 300 ml
• Curry powder 1 tbsp
• Pepper, black ground pinch
• Vemondo Grating Delight 150 g
• Parsley, fresh 10 g

Instructions

1. 1. Preheat your oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the leek in half lengthwise and remove the root end.
3. 3. Slice the leek into rings and wash them thoroughly in a colander.
4. 4. Wash the cauliflower well and remove the hard core.
5. 5. Break the cauliflower into small florets.
6. 6. Pour the corn into a colander and let it drain.
7. 7. Halve the onion, peel it, and dice it finely.
8. 8. Peel the garlic and chop it finely.
9. 9. Halve the lemon and squeeze one half.
10. 10. Bring the rice to a boil in a pot with 500 milliliters of salted water.
11. 11. Cook the rice on low heat for about 8 minutes.
12. 12. Drain the cooked rice in a colander.
13. 13. In a bowl, mix soy yogurt, natural vegan spread, oat drink, the chopped garlic, and 1 tablespoon of lemon juice.
14. 14. Stir curry powder into the sauce and season with salt and pepper.
15. 15. Place the cauliflower, leek, onion, corn, rice, and sauce into a baking dish.
16. 16. Distribute the ingredients evenly in the dish.
17. 17. Sprinkle the casserole with Vemondo grated cheese alternative.
18. 18. Bake the casserole for about 45 minutes.
19. 19. Wash the parsley and shake it dry.
20. 20. Finely chop the parsley.
21. 21. Divide the finished rice casserole among four plates.
22. 22. Garnish the portions with the parsley and serve.

Nutrition per serving

• kcal: 535
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 88 g