Vegetable Casserole II

Ingredients for 2 servings:

• 200 g tofu, plain
• 1 tbsp blue clover
• 1 tbsp herbal salt
• 3 tbsp soy sauce (tamari), more if desired
• 160 g millet (1 cup)
• Water, hot
• 2 cup(s) water, boiling
• ¼ tsp turmeric
• 600 g Jerusalem artichoke, approx.
• 1 liter of water, approx.
• 1 tsp vegetable broth, granulated
• 200 g parsley root(s)
• 200 g carrot(s)
• 200 g ground corn **
• 2 red chili peppers, ground
• ½ tsp sugar
• Salt
• Fat, for greasing the molds
• some margarine, in flakes

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free and vegan

Finely mash the tofu in 2 lidded casserole dishes and mix with the bluebell seeds, herb salt, and tamari. Let it simmer. Rinse the millet with hot water to remove any bitterness. Add the turmeric and millet to the boiling water. Bring to a boil, reduce the heat, cover, and simmer for about 8 minutes, until the water has almost disappeared. Turn off the heat and let it swell for about 10 minutes. It will then be nice and dry and grainy. Peel the Jerusalem artichokes (using a carrot peeler), add them to about 1 liter of water with the vegetable stock granules, and simmer until al dente or soft, about 20 minutes, depending on the size of the tubers. Remove and reserve the stock. Grate the parsley root with the carrots, add the sugar, the prepared millet, and the tofu. Mix everything well. Now add the ground corn with chili. Mix everything together and place it on the Jerusalem artichokes, which have been divided into two greased ovenproof bowls. Pour about 3 tablespoons of the cooking broth over the corn and add a few flakes of margarine. Close the lid. Place in a cold oven and bake at 150°C (convection oven) for about 40 minutes. It should bubble slightly. ** If you want to make patties instead of a casserole, use 300g ground corn instead of 200g. My own recipe.