Hermann's green protein casserole

This creamy, savoury casserole isn’t just packed with essential nutrients, it’s also incredibly easy to make. Perfect for a cosy evening meal or as a meal prep for the week!

💡 Tip: The casserole tastes even better the next day! Perfect for preparing in advance and reheating.

📽 Watch the recipe in action!
➡ Click here for the Instagram Reel
💬 Leave us a comment or tag us if you try out the recipe!

Instructions

1. Peel and finely chop the onion and garlic. Wash the kale and Swiss chard, remove the tough stalks and cut into strips.
2. Heat a little olive oil in a large frying pan. Fry the onion and garlic until translucent. Then add the kale and Swiss chard and fry briefly until they wilt slightly. Season with salt and pepper.
3. Add the béchamel sauce and rinse out the packet with a little water so as not to waste any. Then stir in half of the fondue cheese in small pieces so that it melts slowly into the sauce. Next, fold in the cooked chickpea pasta and mix everything together well.
4. Spoon the mixture evenly into a baking dish. Cut the tofu into cubes and scatter over the top, pressing them in lightly. Crumble the remaining fondue cheese with your hands and scatter over the top of the bake.
5. Bake the casserole in a preheated oven at 200°C (top and bottom heat) for approx. 15 minutes or until the surface is lightly browned.
6. Before serving, garnish with Happy Cheeze, fresh herbs, hemp seeds and a splash of lemon juice – and enjoy!