Kohlrabi Layers With Tofu And Lentils

• • 4 kohlrabies
  • 300 g smoked tofu
  • 400 g lentils (boiled or canned)
  • 2 celery sticks
  • 4 spring onion sticks
  • 1 bell pepper
  • 1 Tbsp fresh dill
  • 1 tsp dried thyme
  • 400 g tomato sauce
  • Salt & pepper to taste
  • Olive oil for cooking
  • Optional: cashew cream or vegan yogurt & fresh parsley

• • Serve with some fresh parsley on top and some rich plant-based yogurt or cashew cream for a perfect finish!

• • Peel the kohlrabies and cut them into 1 cm thick rounds
  • Sauté the spring onion, bell pepper and celery in a little bit of olive oil
  • Add the crumbled smoked tofu over the veggies and mix well
  • Add the lentils (boiled or canned)
  • Add the fresh dill, thyme, salt and pepper to taste
    
  • Mix everything well and let the composition cook for a few more minutes
  • Take a baking dish (23x30cm) and sprinkle it with olive oil
  • Add a kohlrabi base layer
  • Top with a layer of filling
  • Continue to layer the ingredients until the dish is full, but make sure to finish with the filling on top
  • If by the end you still have a few kohlrabi pieces left, like we did, you can cut them into strips and place them on top
  • Cover the baking dish with an aluminium foil and bake for 60 minutes at 200 degrees Celsius
  • Then, take the foil off and let the dish form a crust for 15 more minutes in the oven