John Myers
Ingredients for 6 servings:
- 700 g broccoli
- 500 g leek
- 1 large onion(s)
- 3 garlic cloves
- 100 g mince substitute (vegan jackfruit mince granules)
- 250 ml water, hot
- 400 ml vegetable stock
- 360 g feta cheese, light, 9% fat
- 150 g green spelt
- 150 g beluga lentils
- 150 g cashew nuts, roasted, salted
- 400 g konjac rice
- salt and pepper
- Paprika powder, smoked
- Herbs of Provence
- Fennel seeds
- Oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian, low-calorie
Allow the veggie mince granules to swell in the hot water for about 2 minutes and then drain in a sieve. Fry the onions, garlic and mince in a pan with a little oil and season with paprika, salt, pepper and fennel. Then add the leek and broccoli and fry. Then deglaze with the stock. Drain the lentils and green spelt in a sieve and add to the pan. Simmer for 15 to 20 minutes, depending on the soaking time. Add a little more water if necessary. Finally, wash and drain the konjac rice and fold it in together with the finely diced feta and the cashews. Instead of konjac rice, you can also use about 150g of regular rice. Simply cook this separately and fold it in at the end. Note: Lentils and green spelt are best soaked in cold water for up to 12 hours. This not only shortens the cooking time, but also makes minerals such as iron and zinc more available. But it also works without the soaking time. If you don’t have or don’t like Beluga lentils, you can simply use other lentils. Red lentils usually have an even higher protein content, but don’t need to be soaked. Broccoli and leeks can also be frozen.
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