Turnip Lasagna

Ingredients for 3 servings:

• 100 g soy mince or seitan mince
• 30 g fried onions
• 1 tsp Baharat
• 300 ml vegetable stock
• 1 tsp white pepper from Sri Lanka, ground
• e.g. sea salt
• 1 tsp chili flakes, Korean
• 2 tbsp soy sauce
• 150 g basmati rice
• 15 g parsley, dried
• 1 tsp Baharat
• ½ tsp chili flakes, Korean
• 3 tbsp olive oil
• 700 g turnips
• Sunflower oil for frying
• 150 g Roma tomatoes
• 15 g dried tomatoes
• 1 tbsp tamarind paste
• 150 ml vegetable stock
• 1 tbsp coconut blossom sugar
• 1 tbsp thyme, dried
• e.g. sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

vegan

Place the soy mince in a bowl. Bring the vegetable stock to a boil and pour over the soy mince. If necessary, add hot water until it is covered. Add all the marinade ingredients and stir well. Let it stand for about two hours. Then drain and squeeze the liquid lightly. Wash the basmati rice, drain well, and mix with the soy mince, parsley, baharat spice, chili flakes, 1 teaspoon sea salt, 1/2 teaspoon pepper, and the olive oil. Peel the beets and cut into 1 cm thick slices. Heat the sunflower oil in a pan. Deep-fry the beet slices in it. Then line a plate with kitchen paper. Arrange the beet slices on top and season with salt. Dice the tomatoes and thinly slice the sun-dried tomatoes. Briefly heat the vegetable stock, 200 ml water, tamarind paste, the tomatoes, sugar, a little salt, and the pepper and bring to a boil. Take a 20 cm diameter pot and pour 1/3 of the tomato mixture onto the bottom of the pot. Spread 1/3 of the beets on top. Spread half of the rice filling on top and smooth it down. Repeat the process once more. Finally, arrange the remaining beet slices on top. Press everything down firmly and pour the remaining tomato mixture over it. Season with thyme. Run a fork around the inside of the pot to allow the liquid to spread to the bottom. Place the pot on the stove, bring to a boil once, and then simmer on the lowest heat for one hour. Season to taste and serve.