Kale from the oven
Autumn is here again. The kale can be harvested, the pumpkin is ripe. What could be more natural than to conjure up a wonderful autumn menu. Kale from the oven with pumpkin and edamame beans. Served with potatoes baked with a kind of vegan béchamel sauce.
Ingredients
- 200 g fresh kale
- 600 g hokkaido pumpkin
- 1 red onion
- 150 g purple carrots
- 1 garlic clove
- 1 tbsp mustard
- salt and pepper as needed
- 1 l water
- 200 g edamame beans
- 600 g potatoes
For the sauce
- 1 l water
- 200 ml soy drink or other vegetable drink (then 800 ml water) optional
- 100 g spelt flour type 630
- 1 tbsp yeast flakes
- 1 each pinch of nutmeg, white pepper and onion powder
- 1 tsp mustard
- 1 tsp salt
- splash of lemon juice
Instructions
- Remove kale leaves from stalk, wash and cut into small pieces.
- Peel the pumpkin, remove the seeds and cut into small pieces.
- Peel and chop the onion and garlic.
- Carrots as well.
- Put everything in a large roasting pan for the oven.
- Add water, mustard, salt and pepper.
- Cook in the preheated oven at 200 degrees celsius top/bottom heat for about 45 minutes. Stir once and again during this process.
- At the end of the cooking time, stir in the cooked edamame beans.
- In the meantime, cook the potatoes. Then peel and cut into slices.
- Put water for the sauce in a pot.
- Briskly whisk in the flour.
- Bring everything to a boil. Stir constantly until a thick mass is formed.
- Add the yeast flakes and the spices and bring to the boil again.
- In a baking dish, first cover the bottom with the sauce, then layer the sliced potatoes on top. Finally cover with sauce.
- Place in oven and bake at convection oven for about 10 - 15 minutes.