Yuca Casserole
How do you make vegetarian yuca casserole?
To make this casserole, boil the yuca and mash it into a purée; mix it with butter and egg. Separately, sauté hydrated soy protein with onion, celery, tomato, and peas. In a greased baking dish, alternate layers of purée, filling, and cheese. Cover with the remaining yuca, sprinkle with Parmesan, and bake at 180°C for 40 minutes until golden.
For lovers of yuca, also known as cassava, and savory pies, this is the perfect solution.
Delicious, easy, one of those recipes that fills your belly and your heart.
The screen will not turn off while you cook.
Servings: For 8 people (25x20 cm pan)
Ingredients
- 1 kg yuca
- ½ yellow onion
- 1 celery stalk
- 1 garlic clove
- 2-3 tablespoons extra-virgin olive oil for sautéing
- 100 g fresh tomatoes
- 1 egg
- 200 g melting cheese
- 100 g Parmesan-style cheese
- 50 g butter + extra for greasing the pan
- 1 teaspoon sweet paprika
- Basil or dried oregano to taste
- ½ teaspoon black pepper
- 60 g dehydrated soy protein + 150 ml salted water or vegetable broth
- 150 g peas
Instructions
Start by peeling and washing the yuca. Cook it cut into pieces in salted water for 20-30 minutes. Test with a knife by inserting it into the middle of each piece; if it is soft, it is ready. Remove from the heat and drain. Remove the vein from the center of each piece.
While still warm, begin mashing it well until it has the appearance of a purée.
Add the butter and pepper, stir well, and taste; if necessary, sprinkle in a little more salt. Add the whole egg and mix well. Set aside.
Soak the dehydrated soy protein in a medium bowl with warm salted water or vegetable broth. Let rest for 30 minutes. After that time, sprinkle the sweet paprika, basil or oregano over the hydrated soy protein, and mix well.
Finely chop the onion and celery. Cut the tomatoes into small pieces as well. Add a couple of tablespoons of extra-virgin olive oil to a pan or medium pot, add the garlic clove whole if you will remove it later, or finely chopped if you want to leave it in, and sauté.
Add the chopped tomatoes. Cook over medium-low heat for about 10 minutes. Remove the garlic clove if desired.
Add the hydrated soy protein and precooked peas, stir, and continue cooking gently over low heat for about 15 minutes. After that time, remove from the heat and set aside. Preheat the oven to 180°C (350°F).
Grease the pan with butter. Add a layer of yuca using half of the total amount.
Add the prepared soy protein mixture.
Cover with the grated melting cheese.
Place the other half of the yuca on top.
Finally, sprinkle with finely grated Parmesan cheese. Bake for about 35-40 minutes, then move it to the top rack for another 10 minutes to brown.
Remove from the oven, let rest for about 10 minutes, and then serve our delicious casserole with a small salad to create a complete meal.
Enjoy your meal!
Reviews
There are no reviews yet.
- 1 kg yuca
- ½ yellow onion
- 1 celery stalk
- 1 garlic clove
- 2-3 tablespoons extra-virgin olive oil for sautéing
- 100 g fresh tomatoes
- 1 egg
- 200 g melting cheese
- 100 g Parmesan-style cheese
- 50 g butter + extra for greasing the pan
- 1 teaspoon sweet paprika
- Basil or dried oregano to taste
- ½ teaspoon black pepper
- 60 g dehydrated soy protein + 150 ml salted water or vegetable broth
- 150 g peas