Winter….. not my favourite season of the year but what I do like about it is that I can prepare lovely casseroles and one pot meals.

Growing up in Croatia where winters can be minus 10 degrees Celsius (soooo cold) my mum often made casseroles. I remember her making a delicious mustard casserole with onions and potato (and a protein source that shall remain nameless) and on a cold day like today I just had to recreate it in a vegan version.

This mustard tofu casserole is super easy. Preheat the oven, place a few ingredients in a pot and voila – a hot and moorish meal ready in no time.

I really hope you try this recipe, it is lovely and light and very, very tasty.

Mustard tofu casserole – vegan gluten free recipe

 

Author: The Power Plant

Recipe type: Main

Cuisine: Vegan

Prep time:  20 mins

Cook time:  45 mins

Total time:  1 hour 5 mins

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Lovely and light, and very tasty tofu casserole. Serves 2 very hungry vegans.

Ingredients

• 250 g organic hard tofu
• 4 potatoes
• 1 carrot
• a few sticks of celery
• 1 onion
• 1 large Portobello mushroom
• 1 glass of white wine – I used Yalumba Pinot Grigio
• 1 cup water
• 1 tbsp Massel vege stock
• 1 tsp italian herbs
• 2 garlic cloves
• 3 tbsp English mustard (mild)

Instructions

1. Preheat oven to 180 degrees.
2. Slice the onions and arrange in the bottom of a casserole dish.
3. Wash and quarter the potatoes and layer over the onion.
4. Wash and chop the celery – I didn’t chop it finely because I don’t like it so I left it large because it’s easy to pick it out – then place over potato.
5. Wash, peel and slice carrots and layer over the celery.
6. Peel garlic cloves and pop them in.
7. Break the tofu up with your hands and place on top.
8. Combine mustard, stock, herbs, wine and water (I use a large jar and shake it about until the consistency is smooth) then pour over the tofu.
9. Pop the lid on the dish and bake for approx 45 minutes.
10. Serve hot.

3.2.2208

Fresh out of the oven