Vegetable casserole II

Ingredients for 2 servings:

• 70 g sunflower seeds
• 500 ml soy drink natural or water
• 150 g corn, ground
• 1 tsp salt
• 200 g peas, frozen
• 100 g bell pepper, cut into strips, frozen
• 20 g ginger, finely chopped
• 2 tbsp soy sauce (tamari)
• Fat, for the casserole dishes
• Paprika granules

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free, vegan

Lightly toast two lidded one-liter casserole dishes of sunflower seeds in a hot, dry frying pan. Stir 150g of ground corn and salt into cold soy milk or water and cook for about 2 minutes, stirring constantly. Let stand for about 2 minutes. Stir in the peas, paprika, ginger, and sunflower seeds, and season with tamari. Pour into two greased one-liter casserole dishes, smooth the surface, sprinkle with paprika granules, and close the lid. Place in a cold oven at approximately 180°C (convection oven) for about 40 minutes; it should bubble slightly. My own recipe