Preparation time: 40+ min

Difficulty: medium

Serves 6



  • 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.



  • 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.



  • 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.