Vegetable patties VI

Ingredients for 3 servings:

• 2 cups water
• 1 tsp turmeric
• 1 cup brown rice, approx. 160 g
• 500 g soup vegetables, frozen
• 100 ml water, approx.
• 1 tsp vegetable broth, granulated
• 200 g tofu, plain
• 2 cl soy sauce (tamari)
• 2 cl Balsamic vinegar di Modena
• 100 ml soy milk (soy drink), if necessary
• 1 tsp chili powder
• ½ tsp salt
• 100 g brown rice, ground
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + dairy-free

Add turmeric and 160g brown rice to 2 cups of boiling water. Once boiling, reduce heat and simmer for about 35 minutes, then let stand for another 10 minutes. Cook frozen soup vegetables with 1 tsp granulated vegetable stock and 100ml water for about 10-15 minutes until al dente, or until the liquid is gone. Puree the tofu with vinegar, soy sauce, soy milk, chili powder, and 0.5 tsp saline salt. Mix together the rice, vegetables, tofu puree, and 100g ground brown rice. Form palm-sized patties and fry slowly on both sides in hot oil over medium heat. About 14 pieces were used up. Adaptation for the casserole: Mix together the rice, vegetables, and tofu puree and 100g of ground brown rice. Pour into three 1-liter ovenproof bowls greased with margarine. Smooth the mixture evenly. Pour about 50ml of soy milk over the mixture, close the lid, and bake in a cold oven at 160°C (convection oven) for about 40 minutes. My own recipe.