Baked chicory with nut crust

Ingredients for 2 servings:

• 2 chicory
• 2 tomatoes
• 1 onion(s)
• 1 tbsp margarine, vegan
• 1 tbsp, leveled flour
• 150 ml soy cream (Soy Cream Cuisine)
• possibly herbs
• n. B. Salt
• n. B. Pfeffer
• 1 pinch of mustard
• 1 tsp, leveled cashew butter
• 3 tbsp chopped nuts, e.g. Brazil nuts, peanuts, cashew nuts, etc.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan

Peel and dice the onion, and sauté in a little oil. Peel and dice the tomatoes, and add them to the pan with the onions. Wash the chicory, halve it lengthwise, and add it to the pan. Add a little water. The bottom of the pan should be well covered, but not the chicory. Add salt and pepper, and let it cook with the lid on for 10 minutes. Meanwhile, melt the margarine in a saucepan and stir in 1 tablespoon of flour until smooth. Add the soy cream, cashew butter, and mustard; let it thicken. Remove the chicory from the pan and place it in a baking dish. Then add the thickened sauce to the stock in the pan, bring to a boil, and season with salt, pepper, and herbs. Pour over the chicory and sprinkle with the nuts. Bake in a preheated oven at 180°C for 15-20 minutes.