Spelt with vegetables is a wholesome and comforting dish rooted in traditional natural cuisine. It combines the nutty flavor of farro with gently stewed vegetables, enhanced by fragrant fennel seeds and the creamy touch of tahini. A perfectly balanced vegetarian one-dish meal, ideal for colder seasons but enjoyable all year round. Let’s see how to make it.
Vegetarian
Vegan
Natural
Vegan
Spelt and Vegetables
Spelt and Vegetables is a wholesome vegan one-dish meal made with whole spelt, onions, artichokes and savoy cabbage, enriched with tahini and fennel seeds.
Ingredients
- Spelt 200 g
- Onions 2
- Artichokes 2
- Savoy cabbage 1/2
- Tahini 1 tsp
- Fennel seeds 1 tsp
- Extra virgin olive oil q.b.
- Salt q.b.
Tools
- Pot
- Pan
- Wooden spoon
- Knife
- Cutting board
Instructions
- Cook the spelt according to instructions after rinsing and soaking it.
- Clean and finely chop the vegetables.
- Sauté them gently with olive oil and salt.
- Cover and stew over low heat for about 15 minutes.
- Add the cooked spelt to the vegetables.
- Stir in fennel seeds, tahini and a drizzle of olive oil.
- Cook for a few more minutes, stirring, then serve.
Nutritional values (per serving)
Calories
315 kcal
315 kcal
Fat
9 g
9 g
Carbohydrates
50 g
50 g
Protein
10 g
10 g
Sugar
6 g
6 g
Fiber
9 g
9 g
Sodium
140 mg
140 mg
This post is also available in: Italiano (Italian)
