Yucca paste

Ingredients for 4 servings:

• 600 g cassava, yucca or floury potatoes
• 2 rosemary sprigs
• 2 carrots
• 1 small chili pepper(s)
• 2 garlic cloves
• 2 onions, white
• 1 bell pepper(s)
• 300 g meat substitute (vegan minced meat substitute)
• 1 tbsp mustard
• 1 tsp soy sauce
• cumin
• oregano
• salt and pepper
• 150 g broccoli
• 100 g mushrooms
• 1 tbsp butter
• 1 bag of cheese, grated or mozzarella or cheddar
• some olive oil for frying

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Peel the yucca, cassava, or potatoes and boil in salted water for about 25 minutes until soft. Add two rosemary sprigs to the water. Meanwhile, finely dice the carrots, chili, onions, garlic, mushrooms, broccoli, and bell peppers. Season the vegan minced meat with mustard, soy sauce, cumin, oregano, salt, and pepper. Fry the onions and garlic in a pan with olive oil until translucent. Add the diced vegetables and minced meat and fry everything for about 3 minutes. Preheat the oven to 200°C (top/bottom heat). Meanwhile, drain the softened yucca and mash it with the butter using a potato masher. Season with salt and pepper. In a baking dish, layer the yucca puree, then the vegetable and minced meat mixture, and finally the cheese. Repeat this process one more time. Bake the casserole for about 20 minutes until the cheese is golden brown, then serve.