Vegetable Casserole with Sweet Potato Crust

What I enjoy the most about having a plant based diet is the diversity of vegetables I find myself eating.

I made a sweet potato/leek dish a while ago and I have to say that it never gets old, these two go great together! So I put them together again along with mushrooms in this deliciously melting dish…

I made these in 6 small individual casseroles. Feel free to do the same or simply use a large rectangular baking pan (1 x 7 x 2 inches = 28 x 18 x 5 cm).

Vegetable Casserole with Sweet Potato Crust

  • Difficulty: medium
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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

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