Vegetarian Königsberger pan with spelt

Ingredients for 2 servings:

• 1 cup spelt
• 2 cups water
• 5 allspice berries
• 1 tbsp savory
• 1 tbsp butter
• 1 tbsp oil
• 1 onion(s)
• 250 g mushrooms, fresh
• 175 g tofu or similar (see below)
• 1 tbsp flour
• 1 small jar of capers
• 1 shot of vinegar
• 2 dashes lemon juice
• salt and pepper
• Parsley
• 1 shot of milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simply vegetarian creative delicious

Cook the spelt with allspice, savory, and salt according to the package instructions. Meanwhile, fry the finely diced onion, sliced ​​mushrooms, and diced tofu (I like to use Quorn shredded tofu instead of tofu; it’s moister in its own right, but it’s not readily available everywhere) in oil and butter over medium heat. Then add the flour and stir well to prevent it from burning, but to remove the flour taste and allow the sauce to thicken. Then add the vinegar and a little water. Add the capers and lemon juice and let it simmer for a while. A splash of milk makes the sauce look more appetizing. Add the parsley and season with salt and pepper. Serve with the spelt, remembering to remove the allspice berries. A bay leaf would also be a good addition, but unfortunately I didn’t have any. Enjoy!