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2 kohlrabies, 125 g fresh tempeh, sunflower oil, 30 g wheat flour, 1/2 L soy milk, 200g quinoa, nutmeg, chopped parsley, pepper, sea salt.
Clean the kohlrabies, cut into strips and boil them in water. Cut the tempeh into half slices.
Prepare the sauce: heat the oil, stir in the flour and then stir the soymilk into the mixture. Let this béchamel suace simmer for a bit, and add pepper, salt and nutmeg to taste. And finally, add the kohlrabi the tempeh to this, and sprinkle with chopped parsley. Serve with quinoa, cooked separately.
