Sweet potato casserole
Vegan sweet potato casserole with lots of vegetables and a sauce of tofu and yeast flakes. The spicy sauce rounds off the taste of the sweet potato perfectly. As a casserole layered with the vegetables, this sweet potato casserole is quick and easy to prepare.
Ingredients
- 1 eggplant
- 1 half zucchini
- 1 garlic clove
- 1 onion
- 4 leek onion stalks
- 2 tbsp fresh corn
- 1 red bell pepper
- 1 green bell pepper
- 1 half fennel bulb
- 1 half can tomatoes chunky
- 1 tsp oregano
- salt and pepper to season the vegetables
- 300 g sweet potatoes
- 200 g tofu
- 150 ml soy drink
- 3 tbsp yeast flakes
- 100 ml water
- 2 tsp starch flour, approx. 10 g
- 1 pinch each salt, pepper, onion powder, garlic powder, turmeric
- 1 splash soy sauce
Instructions
- Wash and chop the vegetables. Cook in water until firm to the bite.
- Peel sweet potatoes and cut into thin slices.
- Finely puree tofu, soy drink and yeast flakes in a blender.
- Pour the mixture into a saucepan. Add 100 ml of water and bring to a boil. To thicken the liquid, mix the starch in a cup of cold water, add to the liquid and bring to the boil.
- Season with onion powder, garlic powder, turmeric, salt and pepper, and a splash of soy sauce.
- In a baking dish first fill half the can of tomatoes. Season with salt, pepper and oregano.
- Spread the thin slices of sweet potato on top of the tomato sauce.
- Then add the drained vegetables on top of the sweet potatoes.
- Cover the vegetables again with a layer of sweet potatoes.
- Finally, cover with the tofu sauce.
- Bake in preheated oven at 200 degrees celsius top/bottom heat for about 40 minutes.
Notes
