Kohlrabi casserole

Ingredients for 2 servings:

• 160 g brown rice = 1 cup
• 320 ml water = 2 cups
• 2 tbsp sunflower seeds
• 500 g kohlrabi
• 200 g carrot(s)
• 30 g ginger
• 200 g tofu, plain
• 2 tbsp soy sauce (tamari)
• 20 green olives, finely chopped
• 1 tsp turmeric or curry without salt
• 10 peppercorns, ground
• 2 tsp herbal salt, or more
• 1 pinch(s) of sugar
• 120 g buckwheat, ground
• Margarine, lactose-free
• 2 tsp cranberries in a jar

Instructions

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

gluten-free, egg-free, dairy-free, vegan

2 x 1.5 l casserole dishes with lids, serving 2-4. Cook rice in 2 cups of water over low heat for 35 minutes, then let it swell for 10 minutes. Briefly roast the sunflower seeds in a dry pan. Finely grate the kohlrabi, carrots, and ginger together, then take 3 tablespoons and purée them with the tamari and tofu. Finely chop the green olives and mix them with the turmeric, 10 peppercorns, herb salt, sugar, and ground buckwheat. Then mix all ingredients. Pour into two greased 1.5 l casserole dishes, level the surface, add 1 teaspoon of cranberries to the center, close the lid, and bake in a cold oven at 160°C (320°F) for 50 minutes. Variation: Form this vegetable mixture into patties and fry them in hot oil on both sides. My own recipe.