Kohlrabi noodles with vegetable sauce

Ingredients for 2 servings:

• 2 large kohlrabi
• 1 ½ carrot(s), finely diced
• ½ onion(s), finely diced
• ¼ piece(s) smoked tofu, approx. 50 g, finely diced
• 4 mushrooms
• 1 garlic clove(s)
• 1 tbsp vegetable margarine
• 1 tbsp flour
• vegetable broth
• some nutmeg
• n. B. herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick to prepare, vegan and ideal for losing weight

Use a spiralizer to slice the kohlrabi into “vegetable spaghetti” and cook slowly in a pan with a cup of vegetable stock until they begin to soften. In a pan, sear the tofu, diced carrots, and diced onions. When the tofu pieces have mostly firmed up, add the mushrooms. Melt the margarine in a small saucepan, add the flour to form a roux. Then pour the vegetable stock over everything to make a creamy sauce. Halve the garlic clove, press it down, and add it to the sauce. Let it simmer for about 5 minutes, then pour it over the fried vegetables and tofu cubes. Season the vegetable sauce with a little nutmeg and herbs, and then serve with the cooked kohlrabi noodles. If you don’t have a vegetable spiralizer at home, you can also use a julienne cutter or an asparagus peeler.