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Vegan Gratin of Rye with Fennel and Sun dried Tomatoes
Details
- Servings: 4
- Dish: main course
Cuisine
- american
Ingredients
- 150 grams Rye
- Vegetable oil (for the mold)
- 80 grams sun-dried Tomatoes
- 200 grams Tofu
- 2 small Fennel bulbs
- 1 Onion
- 1 Garlic clove
- 1 tablespoon vegan Margarine
- 2 tablespoons Pastry flour
- 200 milliliters Rice milk
- ½ teaspoon medium hot Mustard
- 2 tablespoons freshly chopped Fresh herbs (Marjoram and thyme)
- 2 teaspoons Nutritional yeast flakes
- Salt
- freshly ground Pepper
Instructions
Vegan Gratin of Rye with Fennel and Sun-dried Tomatoes serves 4 original recipe by eatsmarter.com.
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