Vegan coconut pumpkin potato casserole topped with yeast glaze

Ingredients for 2 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 1 small butternut squash
• 5 large potatoes
• 1 medium-sized white onion(s), roughly diced
• 1 medium-sized red onion(s), roughly diced
• 400 ml coconut milk
• 2 handfuls of sunflower seeds
• 2 garlic cloves, finely chopped
• 1 tsp, heaped turmeric
• salt and pepper
• Herbs, fresh or dried, optional
• nutmeg
• 4 tbsp, heaped margarine, vegan
• 6 tsp, heaped flour
• 400 ml vegetable stock
• 1 tsp, heaped mustard
• 1 tsp salt
• 8 tbsp nutritional yeast
• Nutmeg and herbs, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan, vegetarian

Peel and dice the potatoes and pumpkins, about 1-1.5 cm. Peel and roughly chop the onions. Mix the vegetables, onions, and sunflower seeds well in a bowl. Peel and finely chop the garlic cloves. Place the coconut milk, garlic, and turmeric in a tall container (measuring cup). Blend thoroughly with a hand blender or in a mixer for about one minute. Season to taste with salt, pepper, and nutmeg. If desired, you can also add fresh or dried herbs (optional, to taste). Add the coconut sauce to the vegetables, mix everything well, and pour into a baking dish. Preheat the oven to 200°C. For the yeast glaze, melt the margarine in a small saucepan. Add the flour and sauté for about three minutes, stirring continuously. Stir in the vegetable stock and continue stirring until it thickens slightly. Remove the pan from the heat and stir in the mustard, salt, and nutritional yeast. Spread the finished yeast mixture evenly over the vegetables and bake it in the oven at 200°C for 45 minutes.