Preparation time: 40+ min
Difficulty: medium
Serves 6
Base
Ingredients:
100 ml polenta
50 g sun-dried tomatoes
Cut the tomatoes into small pieces and cook them in 350 ml salted water. Bring to a boil and add the polenta. When it thickens, remove it from the stove and spread it evenly across a pie tray.
Stuffing
Ingredients:
a bunch of spring onions
3 carrots
2 bell peppers
200 g fresh mushrooms
a bunch of spinach
½ green kohlrabi
150 g broccoli
rosemary
soy sauce
Water-fry finely chopped spring onions. When they become golden, add small pieces of mushrooms, bell pepper, carrots, kohlrabi, broccoli, and leave everything to fry. If necessary, add some water so it doesn't burn. Finally, add stripes of spinach and rosemary.
Sauce
Ingredients:
200 g silky tofu
100 ml plant-based cream
5 tbs nutritional yeast
100 g chickpea flour
½ tsp white pepper
1 tsp curry powder
½ tsp nutmeg
½ tsp cumin powder
½ tsp salt
Mix all the ingredients for the sauce in a blender.
Pour the sauce over the vegetables, stir well, and place it over the polenta base. Preheat the oven to 180°C and bake for 30 - 40 minutes until you see a yellow crust.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
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