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Süßkartoffelauflauf

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 1 person
Course: main course
Ingredients Method Notes

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

Method
 

  1. Wash and chop the vegetables. Cook in water until firm to the bite.
  2. Peel sweet potatoes and cut into thin slices.
  3. Finely puree tofu, soy drink and yeast flakes in a blender.
  4. 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.
  5. Season with onion powder, garlic powder, turmeric, salt and pepper, and a splash of soy sauce.
  6. In a baking dish first fill half the can of tomatoes. Season with salt, pepper and oregano.
  7. Spread the thin slices of sweet potato on top of the tomato sauce.
  8. Then add the drained vegetables on top of the sweet potatoes.
  9. Cover the vegetables again with a layer of sweet potatoes.
  10. Finally, cover with the tofu sauce.
  11. Bake in preheated oven at 200 degrees celsius top/bottom heat for about 40 minutes.

Notes