Vegetable casserole V

Ingredients for 1 servings:

• 80 g brown rice = 0.5 cup
• ½ tsp turmeric
• 160 g water = 1 cup
• 300 g potatoes
• 250 g carrot(s)
• 250 g sauerkraut
• 20 black olives, pitted, in brine
• 80 g sunflower seeds
• 50 g chickpeas and grind
• 2 tbsp desiccated coconut
• 1 tsp turmeric
• ½ tsp paprika granules
• 1 tsp herbal salt
• 1 pinch(s) of sugar
• 150 g coconut milk
• 130 g banana(s), peeled and weighed
• Margarine, lactose-free
• 25 g chocolate, 85% cocoa content
• 2 tbsp cranberries, ad jar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

gluten-free, soy-free, vegan

1 serving = 3-4 people for 2 2 l casserole dishes with lids Cook brown rice with water and 0.5 tsp turmeric over low heat for approx. 35 minutes, turn off the heat and let it swell, then transfer to a large bowl. Finely grate the potatoes and carrots. Squeeze out a little of the sauerkraut and chop it finely. Finely chop the olives. Roast the sunflower seeds in a dry pan. Then, while the pan is still hot, roast the chickpeas until they smell good, turn off the heat. Now lightly toast the desiccated coconut with 1 tsp turmeric; there is still enough heat. Add everything to the bowl with the rice and mix. Mix in the paprika granules, herb salt, sugar and coconut milk, then add the chopped banana. Divide the batter between two greased ovenproof bowls, press down firmly, sprinkle with ground chocolate and decorate with 1 tbsp cranberries in the center of each casserole. Close the lid, place in a cold oven, and bake at 180°C for about 45 minutes. It should be bubbling. My own recipe.