Summary

Ingredients

• 50 g quinoa, possibly colored
• 175 ml water
• 180 g savoy cabbae
• some vegetable stock for the savoy cabbage
• 1 medium carrot (s)
• some leek, amount to taste
• some salt and pepper
• 1 teaspoon vegetable stock, granulated
• 120 ml oat cream (oat cream Cuisine) or almond cream
• some cheese substitute (Wilmersburger pizza melt)
• 1 teaspoon hemp seeds, as needed
• possibly chilli flakes
• some coconut oil

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Instructions

1. Wash the quinoa in a hot sieve to remove any bitter substances. Boil in approx. 175 ml water according to the instructions and strain off any remaining water.
2. Chop the savoy cabbage and wash it. Cook in a little bit of vegetable stock until it is firm to the bite, then drain well.
3. In the meantime, preheat the oven to 180 ° C fan oven. Prepare a small baking dish.
4. Peel the carrot and grate as desired. Cut the leek into rings. Gently fry both in coconut oil in a small pan.
5. Pour the cooked savoy cabbage into the baking dish and sprinkle with salt and pepper. Spread the quinoa over it and sprinkle the grained vegetable stock over it. Spread the next layer of carrots and leek on the quinoa. If you like, you can add some chilli flakes. Now distribute the oat cream evenly and sprinkle the pizza melt with the hemp seeds over it.
6. Baked in the oven for about 10-15 minutes.
7. The amount makes two small servings or one for normal eaters.
8. Strict GATlers can replace the pizza melt with something suitable, e.g., a mixture of ground almonds, hemp and sunflower seeds or other cheese substitutes.