← All recipes

🍽️ Creamy Wheat and Vegetable Casserole

372 kcal · 30 min · 4 servings

Ingredients

• 250 g Ebly (sun wheat)
• salt
• 200 g zucchini
• 100 g carrots
• 200 g kohlrabi
• 150 g smoked tofu
• 100 g alpine cheese
• pepper (from the mill)
• 0.5 tsp smoked paprika powder
• 1 tsp dried thyme
• vegetable oil (for the dish)
• 200 ml soy cream
• 2 eggs
• chive rings (for sprinkling)

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Cook the wheat in it for 10 to 12 minutes until al dente (or follow the package instructions).
3. 3. Drain the wheat and let it drain briefly.
4. 4. Thoroughly wash the zucchini, carrots, and kohlrabi.
5. 5. Peel the carrots and kohlrabi.
6. 6. Grate the peeled vegetables coarsely using a grater.
7. 7. Cut the tofu into small cubes.
8. 8. Grate the cheese finely.
9. 9. Turn on the oven to 200 degrees Celsius with top and bottom heat.
10. 10. Mix the grated vegetables with the drained wheat.
11. 11. Add the tofu cubes to the vegetable and wheat mixture.
12. 12. Fold in 4 tablespoons of the grated cheese.
13. 13. Season the mixture with salt, pepper, paprika powder, and thyme.
14. 14. Grease a baking dish with some oil.
15. 15. Transfer the vegetable and wheat mixture into the prepared dish.
16. 16. Whisk the soy cream with the eggs in a separate bowl.
17. 17. Pour the egg and cream mixture evenly over the vegetables.
18. 18. Sprinkle the remaining grated cheese on top of the casserole.
19. 19. Bake the casserole in the oven for about 40 minutes.
20. 20. Chop the chives finely.
21. 21. Sprinkle the finished casserole with the chives.
22. 22. Serve the casserole hot.

Nutrition per serving

• kcal: 372
• Protein: 20 g · Fett/Fat: 20 g · Carbs: 28 g