Pumpkin and potato casserole

Ingredients for 4 servings:

• 400 g Hokkaido pumpkin(s), diced
• 500 g potatoes, diced
• 1 cup soy granules or more cashews
• 1 cup cashews, coarsely chopped
• 1 onion(s), finely diced
• 2 garlic cloves, finely diced
• 3 cup(s) vegetable broth, strong, vegan
• 300 ml vegetable stock
• 100 ml coconut milk or other plant milk
• 1 tsp, heaped curry powder
• 2 tsp, heaped turmeric
• 3 tbsp tomatoes, pureed
• some chili powder
• salt and pepper
• 1 tbsp, heaped almond butter
• possibly pizza melt, vegan

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

vegan, with or without soy, with turmeric

Soak the soy granules in 3 cups of hot, strong vegetable broth and let stand for 15 minutes. If you prefer the casserole without soy, please roughly chop 1 cup more cashews and lightly roast the kernels in a pan without fat until they are lightly browned. Add these to the sautéed onions/garlic. After the soaking time, place the soy in a cloth or nut bag and squeeze out any excess liquid. Add a little fat to the pan and fry the soy granules over medium heat until browned and slightly crispy. Add the diced onions and garlic and fry briefly. Mix the vegetable broth, coconut milk, passata, and spices and pour over the sautéed soy. Add the diced potatoes, pumpkin, and cashews and simmer gently with the lid on for about 10 minutes at the lowest heat. Then taste and adjust the seasoning if necessary, and transfer everything to a casserole dish. Mix the almond butter with about 3 tablespoons of water and, if desired, vegan pizza cheese. Spread this mixture in dollops over the casserole. Bake the casserole in a preheated oven at 200°C for about 20-25 minutes.