Vegan colorful oven-baked vegetables

Ingredients for 2 servings:

• 5 m.-sized potatoes
• 2 large sweet potatoes
• 150 g cheese substitute, grated or firm
• 5 carrots
• 1 large zucchini
• 2 large bell peppers
• 1 leek(s)
• 3 cloves garlic
• 1 large onion(s)
• Parsley leaves
• ½ jar oat milk (oat drink), approx. 100 ml
• lots of olive oil
• Paprika powder
• pinch(s) of salt
• lots of pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Wash and peel the potatoes and sweet potatoes. Boil in a large pot covered with water for about 25 minutes. Then set aside half of the onion and the other half, and chop the parsley and garlic as finely as possible. Place in a bowl and mix with plenty of olive oil and oat milk. Add paprika, salt, and pepper and mix everything until smooth. Cut the other half of the onion and the remaining vegetables into bite-sized pieces. Dice the cheese substitute. Spread everything in an oiled baking dish. Rinse the cooked potatoes in cold water and, when they have cooled slightly, also dice them. Place in the baking dish and pour the oil mixture over them. If it looks drier, add a little more oat milk. Season everything with salt. Bake in a preheated oven at 210°C (top/bottom heat) for about 25 minutes on the middle rack. Approx. 320 kcal per serving.