Vegan recipe

Vegetarian Rice Casimir with Luya

Veganes Curry mit Luya Chunks als Chicken Ersatz schön serviert zu Casmir Reis
60 Min.
Zoe Torinesi - Cookinesi

Recipe by Zoe Toinesi 

Instagram @cookinesi_by_zoe

“What I like most about Luya is that it has absolutely no additives.  My favorite way to use the chunks is in soups and sauces because they just absorb the flavors in them perfectly.”


100 g sliced almonds

350 g Luya, Curry

some frying butter or neutral oil

30 g butter

15 g curry powder (= 3.5 level tbsp.)

15 g flour (= 3,5 level tbsp.)

2,2 dl cold milk

2,2 dl cold water

salt & black pepper

little cinnamon powder

1 can of pineapple slices, including syrup

1 can peach halves, including syrup

1,5 dl half cream

2 bananas, in wheels, optional

300 g dry rice, prepared according to package instructions


Preheat oven to 180 degrees top/bottom heat, toast almond flakes in a frying pan without fat until golden brown.


Chop luya a little if desired, fry in the same frying pan in a little frying butter until hot, then spread on a baking sheet lined with baking paper and bake in the middle of the oven for 10 minutes.


Melt butter in the same frying pan, saute 15 g curry and 15 g flour in it, stirring occasionally, until bubbles form. Let mixture bubble for 20 seconds, then deglaze with milk and water.


Bring to a boil, stirring constantly with a whisk, then lower heat, stir in salt, pepper, cinnamon powder and more curry powder if desired.


Allow sauce to thicken over low heat for about 10 minutes, stirring occasionally. Add ¾ of the syrup from the pineapple can, and ¾ of the syrup from the peach can, plus half cream. Stir in Luya as well, simmer everything together for 10 minutes. Season to taste with more syrup or spices.


Serve with dry rice, optional bananas & dried fruits, sprinkle ready plates with flaked almonds.

Made in Bern.

Follow us on social media:

Made in Bern.

Follow us on social media: