Vegetable casserole and patties

Ingredients for 2 servings:

• 200 g tofu, plain
• Soy sauce (Tamari)
• Balsamic vinegar Modena
• 1 kg soup vegetables, frozen
• 50 g bell pepper, cut into strips, frozen
• Water
• 5 peppercorns, ground
• 1 pinch(s) of salt, sugar
• Fat, for two casserole dishes
• 2 chickpea pancakes according to the recipe from Dialog )
• Tomato paste, tomato puree
• 100 g sunflower seeds, roasted, ground
• 100 g flaxseed, roasted, ground
• 50 g mustard seeds, roasted, ground
• 50 g chickpeas, ground
• Fat, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, cow’s milk-free, vegan

For 2 casseroles and 7 patties. Cut the tofu into small pieces and cover with equal parts tamari and balsamic vinegar. Let it simmer for about 30 minutes, then strain the sauce and set aside. Cook the frozen vegetables and frozen bell pepper strips in a little water for about 10 minutes, then puree. Stir 3 tablespoons of the mixed, roasted, and ground seeds into the vegetables. Season to taste with the strained sauce, as well as salt, sugar, and pepper. Now measure the vegetables into 2 small greased casserole dishes, mix in the strained tofu pieces, and place them in the casserole dishes. Cover each with a pancake. Spread a little tomato paste on top and cover with some of the oilseeds. Close the lid, place in a cold oven, and bake at about 140°C for a good 35 minutes; it should bubble gently. Patties: Mix the remaining vegetables and oilseeds thoroughly, season with the strained sauce until very spicy, stir in the 50g ground chickpeas, and form patties with wet hands. Place them in the very hot oil, reduce the heat, and fry on both sides. Both the casserole and the patties turned dark, due to the tamari and balsamic vinegar and the roasted oilseeds. We ate some of the patties with the casserole, the others cold, and dipped the cold ones in the remaining sauce. My own recipe.