Summary

Ingredients

• 1 large vegetable onion (s)
• 2 medium sweet potato (s)
• 3 thick carrot (s)
• 1 kohlrabi
• 3 large potato (s)
• 3 large mushrooms
• 3 large tomato (s)
• 1 medium zucchini
• 1 thin eggplant (s), to taste
• 500 g risotto rice or other rice
• 3 tablespoon vegetable stock, instant
• 150 ml plant cream or oil
• 1 ½ liter vegetable stock, strongly seasoned
• 1 teaspoon salt
• Garlic powder
• Onion powder
• pepper
• herbs

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Instructions

1. When shopping, make sure that the individual vegetables are of a similar diameter.
2. Cut the vegetables into slices about 0.5 cm wide. Roughly dice the ends that are way too small and set aside.
3. Place the vegetables separately in sufficiently large freezer bags. Just cut the tomatoes and onions, they will not be marinated.
4. Salt the aubergines and put them in the bag so that liquid comes out and they are not so bitter. If in doubt, just leave out the aubergines.
5. Now make a marinade from plant cream, vegetable stock powder, salt and other spices according to your taste and distribute evenly on the individual vegetable bags. Close the top of each bag tightly, hold it shut and mix and shake the marinade and vegetables so that the marinade sticks to each piece of vegetables. Then just set it aside.
6. Scatter the diced remaining ends of the vegetables into an approx. 40 x 25 cm casserole dish so that the whole base is crumbly.
7. Let the rice from the pack trickle gently and evenly into the baking dish so that the rice layer is the same everywhere. If you take risotto or rice pudding, it will be very creamy afterwards, with other rice it will be more crumbly.
8. Now you start e.g., with a potato and place different types of vegetables on top of each other until you have a stack of 5 - 8 slices. Then carefully place this horizontally in the pan on top of the rice and fill the baking dish like this.
9. If there are not enough vegetables, simply leave space on the edge or cut the vegetables again. If there are too many vegetables, try carefully to push everything together or fill a second mold. My amount was almost exactly enough for the 40 x 24 cm shape.
10. Now place the pan on the baking sheet and only now carefully fill it up with well-seasoned vegetable stock until the vegetables are halfway under water. Otherwise it is easy to spill some of the broth.
11. Cover the mold with aluminum foil and bake for 1.5 hours at 170 degrees. Then remove the aluminum foil, briefly check whether the rice is still too dry and, if necessary, add a little broth, and then bake for another 30 minutes uncovered.
12. As a vegetarian main course z. Serve with a light sauce or as a decorative accompaniment to meat of all kinds.