Spelt vegetable casserole

Ingredients for 4 servings:

• 250 g spelt
• 1 large onion(s)
• 800 g vegetables (e.g. carrots, kohlrabi, peppers, broccoli)
• 15 g margarine, vegan (Alsan)
• 1 tbsp flour
• 250 ml soy milk
• 1 pinch of salt
• 1 pinch of nutmeg
• 2 tsp soy flour (as an egg substitute)
• 75 g cheese, grated, vegan (e.g. Vivana pizza cheese)
• Water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Vegan

Boil the spelt in salted water and let it swell. Peel and dice the onion, roughly chop or grate the vegetables. Heat a little butter in a pan, first sauté the onion, then cook with the remaining vegetables until al dente. For the light sauce, melt the butter, sprinkle in the flour, and sauté until light yellow, stirring occasionally. Gradually add the milk and allow to thicken slightly, stirring occasionally. Mix in the spices. Mix 2/3 of this sauce with the vegetables and spelt, then mix the remaining third with the soy egg (two teaspoons of soy flour with water). Pour the vegetable-spelt mixture into a baking dish, pour over the remaining sauce, sprinkle with grated cheese, and bake at 200°C for about 20 minutes. A green salad goes perfectly with it.