Asparagus Quiche chickpeas and green beans
single courses from Italy
Savory cabbage with black cabbage, red turnips and lentils
Savory cabbage with black cabbage, red turnips and lentils
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Vegan, super tasty and full of seasonal ingredients full of vitamins. A taste but really decided taste!
preparation
step 1
Prepare the black cabbage by cutting it into strips and baking it in a pan with leek, a few salt and a half glass of water for about half an hour. Set aside.
step 2
Cook the lentils for about half an hour and set aside.
step 3
Prepare the base of the salted cake: combine sorghum, hemp, and 20g of wheat flour. Combine a teaspoon of sweet yeast pie, a pinch of salt and a pinch of turmeric. Mix and add beer (about 100g).
step 4
Knead and form a homogeneous ball. Roll it out on a piece of parchment paper and place it on a baking sheet of the shape you want.
step 5
Prepare the bechamel by heating the oil on the fire and adding 20g of flour remaining. Mix with a wooden spoon and add milk, salt and nutmeg. Mix until you get tired.
step 6
Begin with the layers: a spoon of bechamel on the bottom, then the red sliced sliced (I used the ones already cooked with steam, packaged).
step 7
Continue with black cabbage, lentils and finally bechamel. Dehydrated with flaky yeast in flakes. Make another layer like this and bake at 180 degrees for about 40 minutes.
step 8
Enjoy your meal!