Sweet potato lasagna with white cabbage

Ingredients for 4 servings:

• 3 large sweet potatoes
• ½ head of white cabbage
• 2 onions
• Caraway, whole or ground
• salt and pepper
• some oil for frying
• ½ liter of milk (oat milk), also almond or soy milk
• 1 handful of cashew nuts
• 50 g tomato paste
• 3 cloves garlic
• some vegetable broth, instant
• some chili powder
• oregano
• basil
• possibly herbs, fresh or dried
• 2 tbsp oat flakes
• 2 tbsp sunflower seeds
• 2 tbsp nutritional yeast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan casserole, ideal for a wholesome diet

Clean the cabbage and cut into fine strips, then blanch it in boiling water and let it steep for about 10 minutes. Then drain it in a sieve and let it drain. Meanwhile, peel and dice the onions. Heat oil in a pan. Reduce the heat to 2/3 and fry the onions until they start to smell. Add the drained cabbage to the pan in batches and fry until everything has browned. Stir as little as possible and only toss the contents occasionally. Season the cabbage with caraway seeds, salt, and pepper. Peel the sweet potatoes and cut them into thin slices. For the sauce, place the oat milk, cashews, tomato paste, garlic, vegetable stock, herbs, and spices in a tall container and puree using an immersion blender. The cashews give the sauce a creamy consistency. For the flake mix, chop the oats, sunflower seeds, and nutritional yeast in a blender. To make the lasagna, fill a sufficiently large baking dish with layers of sweet potatoes, cabbage, and sauce. The lasagna should not be higher than the edge of the dish. After the last layer of sauce, sprinkle everything with the flake mix and bake in the oven at approximately 180°C for about 1 hour. To check if the lasagna is done, simply pierce the sweet potatoes with a fork or knife to see if they are tender. Tip: You can also use other vegetables such as carrots or potatoes.