Creamy layered broccoli bake with Vegaföl

You can never go wrong with one-dish meals, especially when speed and heartiness both matter. After the vegan layered potato bake (click here for the recipe), here is another very filling Vegaföl treat, with cauliflower and broccoli in it too. It is at its best with soy-free vegan cheese and lots and lots of creamy Vegaföl, and of course with a big serving of green salad on the side.

Ingredients for 4-6 people:

• 300 g millet
• ½ tsp salt, 3 tsp spice mix (to taste)
• 500 g broccoli
• 1 medium head of cauliflower
• 500 g ALL IN Vegaföl
  • ½ tsp salt, 2 tsp spice mix, ½ tsp dried thyme, 2 cloves garlic, pressed, pepper, 2-3 tbsp (gluten-free) brewer’s yeast flakes, 1 tsp smoked paprika
• 100 g vegan, well-melting, soy-free cheese (check the ingredient list on the label), grated on a coarse grater

To serve:

• 1 handful of salad per serving, a few drops of lemon juice

Method:

We wash the millet thoroughly several times, then start cooking it over a medium-high flame in twice its volume of water, with the salt and the spices. The millet softens in about 12-15 minutes of slow cooking, but it is worth tasting it several times along the way. If it has absorbed the liquid but is not yet completely soft, we top up the water in small amounts. Meanwhile, in another pot, we parboil the broccoli and cauliflower, broken into florets, for about 7-9 minutes from the point of boiling, then drain them. (The broccoli stalk can also be used, if the outer woody part is removed and it is not hollow inside.)

We season the Vegaföl with the listed spices, then preheat the oven to 175°C on the fan setting and prepare a larger baking dish, approx. 30×20 cm.
We start the layering: ⅓ of the cooked cauliflower and broccoli goes on the bottom, we spread half of the millet evenly over it, then ⅓ of the Vegaföl and ⅓ of the grated cheese. We repeat this and finish the build with a cauliflower-Vegaföl-cheese layer.

We bake it in the middle of the oven for about 25-30 minutes, then let it rest for 10 minutes before serving.

Tips:

Although this dish is very filling as it is, if we want to make it even more satisfying, we can add cooked lentils on the millet layer. Covered, in the fridge it can be eaten for 2-3 days, but it dries out easily when reheated, so it is worth sprinkling it with 2-3 tbsp of water.

Vegaföl is free from gluten, dairy, egg, soy and added sugar and contains no preservatives. It is available nationwide in INTERSPAR stores and SPAR supermarkets, in Bio-Barát organic shops and at our other reseller partner. For the full list click here: STORE LOCATOR

Our thanks for the recipe go to @madkinga ! If you liked it, follow our blog for more news and visit Kinga’s Instagram page too, as you will find plenty of vegan and gluten-free recipes there as well.