Layered Hungarian potato casserole is my ultimate comfort food.
One of the national dishes of Hungary, Rakott Krumpli, this traditional casserole is originally made with sausage, hard boiled eggs and tons of sour cream. But not this, not here, not today. My version is vegan, oil-free and as satisfying as it could get. This awesome veganized comforting dish of potato slices, tofu eggs and kidney bean sausage in a creamy cashew sauce makes the most delicious main dish accompanied with pickles or a big bowl of green salad. This savoury bake is a true comfort food, which is also easy to prepare and budget-friendly.
If you read my blog regularly, you may know that I’m not a fan of Hungarian food. Not at all. However, there are some dishes (usually with potatoes), I am absolutely in love with and could eat anytime of the year. And whenever I’m able to undetectably veganize one of those recipes, I’m just the happiest girl in the world!
I grew up eating this potato casserole all the time, it was a staple recipe in my family. We ate it probably once a week, and even after I moved out of my parents’ house, I still made this dish regularly. So it was kind of heartbreaking when I gave up dairy and eggs and had to say goodbye to this dish. I remember when I told my mom I’m going vegan, the first thing she said was oh, no, it means you won’t even eat a good ‘rakott krumpli’ anymore? I gave her my casual angry vegan speech, something about the cruelty of the food and how could somebody choose a good dish over saving others’ lives, but deep inside I was truly sad and felt like my life is not going to be the same anymore without this dish. Anyways, I have accepted my faith and removed my dear potato casserole from the menu.
But then a few weeks ago I made a recipe with tofu hard boiled eggs and realised that this ‘egg’ is meant to be in this Hungarian potato casserole. On the next lazy weekend we finally made this dish and it was kinda perfect. Not even kinda….It was PERFECT! And since that, in the past 10 days we ate this dish almost every single day. Because it’s that good!
I first didn’t plan to post this recipe here, but after I posted this picture on Instagram and in some what-i-ate-today Facebook groups, too many of you have asked for the recipe not to share it with you. So here it is, enjoy!
Though this dish takes a little bit longer to make than my usual recipes, it definitely worth a try. Plus actually it’s still a very simple recipe. However, if you feel very very lazy, you could simplify the recipe. Use store-bought soy or oat cream/yogurt/sour cream instead of the cashew sour cream, and use your favourite veggie sausage or even veggie ground meat, or simply omit that part. I actually never had this dish with sausage before, and it’s pretty good like that too. But if you are not lazy and even feel extra motivated, make cultured sour cream (it’s crazy good!). Simply replace half of the water with rejuvelac in the sour cream recipe, and let it ‘age’ for 2-3 days before making the recipe. Also if you feel like you’d go for a very authentic version, sauté the onions for the bean sausage on vegan lard or butter. The original Hungarian dish is pretty greasy, so if that’s what you prefer, go for it! In the last few months I try to avoid using oils as much as possible, so I made mine oil-free.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 kg/2.2 lbs potatoes
- 250 g/9 oz firm tofu
- 1 tbsp black salt
- 2 tbsp apple cider vinegar
- 1 cup of water
- 2 cups of cashews, preferably soaked
- 1 lemon, juice
- 1 tbsp nutritional yeast
- ⅔ cup of water
- salt, pepper
- 2 onions
- 1 can of kidney beans
- 2 tbsp tomato paste
- 1 tbsp hot paprika paste
- 2 tsp liquid smoke
- 1 tbsp oregano
- 1,5 tsp marjoram
- 1,5 tsp smoked paprika
- 2 tsp garlic powder
- 0,5 tsp red pepper flakes
- salt, pepper
- For the tofu egg combine black salt, vinegar and water in a bowl. Cut tofu into small pieces and place in the marinade. Let it marinade for at least 1 hour, but preferably overnight.
- Cook potatoes in a sauce pan for about 20 minutes or until just tender. Drain, then cool a bit, and cut into thick slices.
- Add cashews, lemon juice, nutritional yeast, water, salt and pepper to a blender and blend until completely smooth.
- For the sausage crumble chop onions finely and sauté in a nonstick skillet over medium heat for 5-10 minutes, until they turn translucent. Add 1 to 2 tablespoons of water at a time to prevent sticking. Add drained beans and mash with a potato masher to a coarse texture.
- Add the rest of the ingredients with about ⅓ cup of water and cook for about 5 more minutes. Keep stirring until the mixture has the desired consistency. I like it very dry and crumbly, but you can keep it a bit more moist.
- To assemble layer one-third of potatoes in a casserole dish, top with half the tofu eggs and a few teaspoons of the sausage mix. I only used about half of the bean mixture for the whole recipe, but feel free to use more if you prefer. The leftover makes a great bread spread Spoon over one-third of the sour cream, then repeat with potatoes, tofu eggs, bean mixture and sour cream. Finish with the remaining potatoes and sour cream.
- Bake at 200°C/400°F for 30 minutes or until golden. Serve with pickles. Enjoy!