1. 1

   Step 1

   Peel the kohlrabi, cut into even slices, and cook in salted water for 5-10 minutes until al dente, then drain and set aside.

   Timer 10 min
2. 2

   Step 2

   Bring the quinoa to a boil in 250 ml of water with 2 tsp of tomato paste and 2 tsp of agave syrup, then simmer until the liquid is completely absorbed.

   Timer 15 min
3. 3

   Step 3

   Finely dice the onions, carrots, and tomatoes, and press the garlic clove.

4. 4

   Step 4

   Sauté the onions, carrots, and garlic in a pan with a little oil.

5. 5

   Step 5

   Add the ground beef, season with salt, pepper, and all-purpose vegetable seasoning, and brown until crumbly.

6. 6

   Step 6

   Stir in the diced tomatoes and 2 tbsp of tomato paste and let simmer for a few minutes.

   Timer 5 min
7. 7

   Step 7

   Mix the cooked quinoa into the meat and vegetable mixture.

8. 8

   Step 8

   In a casserole dish, layer the kohlrabi slices and the quinoa-meat mixture alternately.

9. 9

   Step 9

   Sprinkle the casserole with the light shredded cheese.

10. 10

    Step 10

    Bake in a preheated oven at 180 °C (convection) for approx. 25 minutes until golden brown.

    Timer 25 min

Space/arrow keys: next or previous step