Vegan stuffed kohlrabi

Ingredients for 4 servings:

• 2 large kohlrabi
• 5 mushrooms
• 1 small zucchini
• 1 onion(s)
• 5 potatoes
• Parsley
• salt and pepper
• nutmeg
• oil
• 1 tbsp spelt flour
• 150 ml soy cream (Soy Cream Cuisine)
• some mustard
• tsp, sautéed cashew butter
• chives
• tsp margarine, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil the unpeeled potatoes in salted water. Peel, halve, and hollow out the kohlrabi. While the potatoes are cooking, peel and finely dice the onions, and fry them in oil until they begin to brown. Slice or dice the mushrooms as desired and fry them with the mushrooms. Wash the zucchini, grate it unpeeled, and add it to the mushroom and onion mixture. To make the sauce, melt the margarine in a saucepan and add a tablespoon of flour. Stir until smooth. Add the soy cream and bring to a gentle simmer. Be careful, it burns easily. Season with salt, pepper, mustard, and cashew butter. When the potatoes are tender, peel them and season coarsely with salt, pepper, herbs, and nutmeg. Stir in the mushroom mixture and 1-2 tablespoons of the sauce. Fill the kohlrabi halves with the sauce and brush them with the sauce, reserving about 2-3 tablespoons. Place the four filled halves in a baking dish. Mix the remaining sauce with half a cup of water and a pinch of salt and pour into the dish. Cover with aluminum foil or a suitable lid and bake in a preheated oven at 200°C for 15 minutes. Then remove the foil or lid and bake for another 10 minutes. Serve with lamb’s lettuce and toasted pine nuts.