Vegan Hungarian Layered Kale Casserole (Rakott Kel)

1. Clean the kale. Take the darker outer leaves off and cut the inner harder part out. Boil it in a large pot in enough water to cover it. 2. In a bowl mix the texturized veggie protein (aka soy granules) with enough hot water to cover it, season with salt, pepper, marjoram and ground cumin. Set aside. 3. In a smaller pot sauté the onion on olive oil. Remove from heat and mix with the paprika powder. It's an important step because if you mix the paprika with the hot oil over the heat, it can burn easily and will taste bitter. 4. When you're done with mixing, put back over the fire and mix the soy granules in the pot too. Add rice and enough water to cover it. You can use the water of the kale, it's gonna give it a little taste. Season with salt (be aware that this dish requires quite a lot of salt), stir frequently over medium heat. 5. Drain the kale leaves when they are fork tender at the thicker ends. Once the rice is cooked, remove from heat. 6. Preheat the oven to 200 Celsius degree. 7. In another bowl mix the coconut or soya yogurt with salt and a little water so it will be more fluid and easier to handle. 8. Grease the roasting tin with olive oil and start the layering. You can be creative and have as many layers as you wish and you can make them as thick or thin as you'd like to, I made two layers. Always start with the bigger kale leaves on the bottom, then add a layer of the rice-soy mix, then one thin layer of the coconut yogurt, then kale again, rice-soy mix, yogurt. On the top make sure it's always kale and then one more thin layer of yogurt. 9. Bake for about 40 minutes on 200 degrees Celsius. __ Photo: Imola Toth