Summary

Ingredients

• 60 g soy slices or 250 turkey breast
• 250 ml boiling water
• 1 teaspoon vegetable stock
• 4 stalks celery
• 0.5 ½ aubergine (s), possibly
• 2 large carrot (s)
• 1 leek
• 2 glasses mushrooms
• 2 tablespoon parsley (frozen)
• 1 tablespoon tomato paste
• 80 g cheese (e.. Emmentaler)
• oil
• 150 g basmati, possibly
• salt and pepper

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Instructions

1. Soak the soy shredded in the hot water with the vegetable stock for about 20 minutes. In the meantime, cut the celery and leek into rings. Finely dice the carrots and eggplant.
2. Drain the soy strips well, saving the soaking water. Heat some oil in a pan and fry the soy slices (or turkey meat) vigorously until lightly brown. Then salt and pepper and add all the vegetables.
3. Pour about 2/3 of the soaking water, add parsley and simmer the vegetables for about 10 - 15 minutes (depending on how firm you want them to be) over medium heat. Preheat the oven to 250 degrees (if you have, use the gratin function)
4. Finally, season the vegetables with the tomato paste and salt and pepper again. Put this in a baking dish and sprinkle the grated cheese over it. Gratin everything in the oven for about 10-15 minutes.
5. In the meantime, cook the rice according to the instructions on the packet. Serve the casserole with the rice, if you make food combining, you leave it out.