Millet vegetable casserole

Ingredients for 5 servings:

• 250 g millet
• 750 ml water
• 2 tsp vegetable broth, granulated
• 500 g carrot(s), diced
• 2 tomatoes, diced
• 1 bunch of spring onions, cut into rings
• 1 garlic clove(s), finely chopped
• 75 ml soy (soy cream)
• 480 ml soy milk (soy drink), unsweetened
• lemon juice
• Paprika powder
• herbal salt
• salt and pepper
• 1 ½ tbsp nutritional yeast
• 100 g cornflakes, natural
• 2 tbsp oil (sunflower oil)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

lactose-free, milk protein-free, egg-free, vegetarian, vegan

Place the millet, water, vegetable stock, and carrots in a saucepan. Bring to a boil and simmer for 5 minutes. Then let the millet swell for 10 minutes. Mix the cornflakes with 80 ml of the soy milk, the sunflower oil, and a little salt. Let it sit for 10 minutes. This will give it a nice crust. Mix the soy cream with the remaining soy milk and season with lemon juice, paprika, herb salt, and pepper. Grease a baking dish, mix the millet and vegetables well, pour the soy cream over it, and spread the cornflake mixture on top. Place the casserole in the oven at 200°C for about 30 minutes. Note: Depending on your preference or what you have at home, you can use almost any other vegetables. However, you should be careful to know which vegetables are best pre-cooked and which ones don’t need to be.