Multigrain pan with vegetables, tofu and peanut sauce

Ingredients for 4 servings:

• 2 cup(s) grain (multigrain or 6-grain blend)
• 4 cups water
• 1 m.-large zucchini
• 2 m.-sized onion(s)
• 2 carrots
• 1 bell pepper(s)
• 200 g mushrooms
• Vegetable stock powder
• 8 tbsp peanut butter
• 8 tbsp milk
• 1 pack of smoked tofu, approx. 200 g
• 2 tbsp oil for frying
• 1 lemon(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Wendland pan based on the “Mützingenta” model

Use a 150-200 ml cup as the measuring cup. Bring the multigrain mixture to a boil with twice the amount of water and simmer for 30-45 minutes (or according to the package instructions). Finely chop/grate the vegetables, crumble the tofu with a fork, and fry everything in the oil. Add the cooked grains and continue to fry everything over medium heat for 5-10 minutes, stirring occasionally. Season to taste with vegetable stock. Depending on taste and the season, fresh herbs can also be used. For the peanut sauce, heat the peanut butter with the milk (on the stovetop or in the microwave), stirring frequently until a smooth sauce has formed. Serve the Wendland pan with the sauce and garnish with lemon slices.