Vegetable casserole Qadamgäh

Ingredients for 4 servings:

• 1 portion of rice waffles with
• 1 tsp salt (seasoning salt)
• 300 g beetroot
• 300 g carrot(s)
• 300 g bell pepper(s)
• 350 g cauliflower
• 350 g kohlrabi
• 10 g ginger, finely diced
• ½ tsp vegetable broth, granulated
• 100 ml water
• 200 g bell pepper(s)
• 500 g tomatoes
• 10 g ginger, finely diced
• 200 g apple, (1) approx.
• 100 ml water
• ½ tsp vegetable broth, granulated
• 4 tbsp balsamic vinegar
• 3 tbsp soy sauce (tamari)
• 1 ½ tbsp cane sugar
• 1 ½ tsp salt (seasoning salt)
• Fat, for the molds

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free / egg-free / dairy-free / own recipe

Preparation: Dice or cut into sticks the beetroot and peppers and simmer in water for 20 minutes until al dente. For the sauce: Quarter the peppers and apples and cook in granulated stock with water for 5 minutes with 3 tablespoons of vinegar. Puree with an electric hand blender until smooth. Season to taste with vinegar and salt. Place one rice cake in each of four greased 0.75 l ovenproof (round) dishes, distribute the vegetables on top, then add another rice cake and the sauce. Bake in a cold oven at 160°C (fan oven) for approx. 30 minutes. Preheat to approx. 190°C (top and bottom heat) and bake for approx. 15-20 minutes. Note: the ingredients are weighed and ready to cook.