Vegetable Casserole with Wheat
Prep: 45min
|
Servings: 4
|
Cook: 45min
Vegetable casserole with wheat is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g Ebly (sun wheat)
- Salt
- 200 g zucchini
- 100 g carrots
- 200 g Kohlrabi
- 150 g smoked tofu
- 100 g alpine cheese
- pepper (ground)
- 0.5 tsp smoked paprika powder
- 1 tsp dried thyme
- vegetable oil (for the dish)
- 200 ml soy cream
- 2 Eggs
- chives sprigs (for garnish)
Instructions
-
1.
Cook the wheat in boiling salted water for 10-12 minutes until al dente. Wash, peel and grate the zucchini, carrots, and kohlrabi; dice the tofu into small cubes and grate the cheese.
-
2.
Preheat the oven to 200°C (392°F). Mix the vegetables with the drained wheat, tofu, and 4 tbsp of cheese. Season with salt, pepper, paprika, and thyme, combine well, and pour into a greased baking dish. Whisk the soy cream with the eggs, pour over the mixture, and sprinkle the remaining cheese on top. Bake for about 40 minutes. Serve sprinkled with chives.
