Millet – Vegetable – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 g millet
- 750 ml water
- 2 teaspoons vegetable stock, grained
- 500 g carrot (s), diced
- 2 tomato (s), diced
- 1 bunch spring onion (s), cut into rings
- 1 clove (s) garlic, finely chopped
- 75 ml soy, (soy cream)
- 480 ml soy milk (soy drink), unsweetened
- Lemon juice
- Paprika powder
- Seasoned Salt
- salt and pepper
- 1 ½ tablespoon yeast flakes
- 100 g corn flakes, natural
- 2 tablespoon oil, (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Put the millet with the water, the vegetable stock and the carrots in a saucepan, bring everything to a boil and simmer for 5 minutes. Then let the millet soak for 10 minutes.
- Mix the corn flakes with 80 ml of the soy milk, the sunflower oil and a little salt. Let it steep for 10 minutes. That gives a nice crust later.
- Mix the soy cream with the rest of the soy milk, season with lemon juice, paprika powder, herbal salt and pepper.
- Grease a baking dish, mix in the millet and vegetables, pour the soy cream over it and spread the cornflake mixture on top. Place the casserole in the oven for about 30 minutes at 200 °.
- Note: you can use almost any other vegetable depending on your preference or what is currently in the house. However, you should pay attention to which vegetables are better to be pre-cooked and which do not need to.
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