Dinner Millet-vegetable gratin with veganella & mint-basil pesto
gratin + I used zucchini, eggplants and mushrooms (whatever vegetables you have in your fridge are fine) + 2-3 cups cooked millet + spices (I used my favourite salt free herbal spice from Mr. & Ms. Bio) + 3-4 table spoons dairy free milk (I used oat milk from Soyana) + Veganella (vegan "Mozzarella" - it's made out of cashews) + sunflower seeds
I cooked a whole pot of millet (since I'll use more during the week). Preheat the oven (200°). Chop up the vegetables and mix everything beside the Veganella. Pour into a baking tray. Then top the mixture with Veganella and seeds, as much as you like, sprinkle salt and pepper over it and bake for around 20'.
In the meanwhile you can prepare the pesto:
Basil-Mint Pesto + 1 bundle mint + 1 bundle basil + 1/2 lemon (juiced) + a little less than 1 cup of olive oil + salt and pepper + 1-2 slices Veganella (I saved some from the gratin)
put all the ingredients into your blender and blend till smooth. You can also add almonds, pine nuts, cashews to it and skip the veganella.
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