Vegan Raspberry Polenta Casserole

Ingredients

• 500 ml soy drink (soy milk)
• 80 g sugar
• 150 g polenta (cornmeal)
• soft vegan margarine (for greasing the dish)
• 50 g soft vegan margarine
• 2 tbsp vanilla sugar
• 150 g soy quark
• 150 g Soy yogurt alternative
• 500 g raspberries (fresh or frozen as desired)
• powdered sugar (for dusting)

Instructions

1. 1.

   Bring the milk and sugar to a boil in a pot. Stir in the polenta and let it thicken for about 5 minutes. Remove from heat and allow to cool.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heating. Grease a casserole dish.

3. 3.

   Whisk the margarine with vanilla sugar until fluffy. Fold in the polenta by spoonfuls. Then fold in the quark and soy yogurt. Pour the mixture into the dish. Spread the raspberries on top and bake for about 30 minutes until golden brown.

4. 4.

   Remove from oven, let cool slightly, dust with powdered sugar, and serve warm.