Vegetable Casserole with Wheat

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Vegetable Casserole with Wheat
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Ebly (sun wheat)
salt
200 grams Zucchini
100 grams carrots
200 grams Kohlrabi
150 grams Smoked tofu
100 grams Mountain cheese (such as Gruyere)
freshly ground peppers
½ tsp smoked ground paprika
1 tsp dried thyme
vegetable oil (for the pan)
200 milliliters Soy cream
2 eggs
scallions (for sprinkling)
How healthy are the main ingredients?
ZucchiniKohlrabicarrotMountain cheesethymesalt

Preparation steps

1.

Cook wheat in boiling salted water for 10-12 minutes (or according to package instructions) until al dente. Rinse zucchini, carrots and kohlrabi and pat dry. Peel kohlrabi and carrots and grate coarsely. Grate zucchini coarsely as well. Cut tofu into small cubes. Grate cheese.

2.

Combine vegetables with drained wheat, tofu and 4 tablespoons of cheese. Season with salt, pepper, paprika and thyme. Spread in a baking dish greased with oil. Whisk soy cream with eggs, pour over vegetable mixture and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes. Sprinkle with chives and serve. 

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