Grain Gratin with Fennel and Dried Tomatoes

Ingredients

• 150 g rye
• palm oil (for greasing the pan)
• 80 g dried tomatoes
• 200 g tofu
• 2 bulbs fennel (about 200 g each)
• 1 onion
• 1 Garlic clove
• 1 tbsp vegan margarine
• 2 tbsp flour
• 200 ml plant-based drink (soy‑rice milk)
• 0.5 tsp medium‑sharp mustard
• 2 tbsp freshly chopped herbs (marjoram and thyme)
• 2 tsp nutritional yeast
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak the rye overnight in cold water.

2. 2.

   Cover with soaking water and simmer for about 1 hour. Drain and let cool.

3. 3.

   Preheat the oven to 180 °C (356 °F) fan‑forced. Grease a baking dish.

4. 4.

   Drain the dried tomatoes and slice into strips. Cube the tofu. Trim, wash, and thinly slice the fennel on a mandoline. Peel and finely dice the onion and garlic. Sauté in hot margarine until translucent.

5. 5.

   Dust with flour and whisk in the soy drink. Stir in mustard, herbs, and nutritional yeast. Season with salt and pepper; add more plant milk if the sauce is too thick.

6. 6.

   Add the rye, fennel, dried tomatoes, and tofu to the dish. Pour the sauce over them and bake for about 20 minutes until golden.

7. 7.

   Serve hot as a hearty vegetarian main or side.