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INGREDIENTS
- 50 g millet
- 80 ml water
- 260 g carrot
- 1 medium onion
- ¾ teaspoon rosemary
- Pinch of ground ginger
- ½ teaspoon dried lovage
- ¾ teaspoon thyme
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon dried onion
- Pinch of nutmeg
- ½ teaspoon smoked paprika
- ¼ teaspoon dried garlic
- ¼ teaspoon ground pepper
- ¼ smoked tofu
- 1.5 tablespoons soy sauce
- 1 tablespoon nutritional yeast
- 2 pinches of salt
- 1.5 tablespoons corn starch
- 1 tablespoon corn flour
INSTRUCTIONS
- 1Rinse the millet 4 times with hot water to remove bitterness. Cook the millet on a low flame.
- 2Grate the carrot finely and chop the onion finely. Lightly salt the onion and carrot and fry them in a pan - fry each component separately.
- 3Mix the cooked millet with the fried carrot and onion, and crumble the tofu into the mixture. Add all the spices, corn starch, and corn flour.
- 4Mix the mixture and then place it on baking paper, drizzle lightly with oil, and bake for about 25 minutes at 190 degrees Celsius with fan.
Green Leaves
Erika and Honza from Green Leaves provide professional vegan catering. They create food for every occasion and for even the most demanding palates.