Vegetable Casserole with Sweet Potato Crust

Ingredients:

Crust

• 2 large sweet potatoes, boiled with skin on
• 1Tbsp ground flax seed + 3 Tbsp water
• 1 cup chickpea flour or almond meal
• 2 Tbsp nutritional yeast
• 1/2 tsp baking powder
• 1 Tbsp olive oil
• 1/2 tsp salt
• optional 1 tsp garlic powder, 1 tsp dried oregano
• water if necessary

Vegetables

• 1 Tbsp olive oil
• 1 yellow onion, sliced
• 2 large leeks, sliced
• 12 shitake or white mushrooms, sliced
• 2 tsp turmeric
• 1 heaping tsp curry powder
• 1 tsp salt
• 1/4 to 1/3 cup coconut milk

Instructions:

1. Preheat oven to 400 degrees F.
2. In a small ball, mix the flax seed and water and let sit for 10 minutes
3. Peel the boiled sweet potatoes once they are cool and mash them in a large bowl using a fork
4. Add the flour, yeast, baking powder, olive oil, flax mixture, salt and herbs. Mix with your hand. You should obtain a quite uniform dough. If the mix is to dry add a little water 1 Tbsp at a time to ensure the dough is well combined
5. Spread the dough in the casseroles and bake for 25-30 minutes until the edges are slightly brown
6. While the crust is baking, make the vegetables in a large frying pan or a wok.
7. Heat the olive oil for 30 seconds on mediom heat
8. Add the onions and cook for 2 minutes until they start becoming dark yellow
9. Add the leeks, turmeric, curry powder, salt and cook for 5-8 minutes stirring occasionally until the leeks are melting.
10. Add the mushrooms and stir. Let cook for 3-4 minutes until they become tender. Add the coconut milk and mix right before turning off the heat
11. Add in the casseroles and cook in the oven for 5 minutes along with the crust. Add some dried thyme or oregano on top for some extra flavor if you like