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Vegetable casserole with wheat
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 1 hr 25 mins
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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)
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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