Vegan sweet potato casserole

Ingredients for 2 servings:

• 2 sweet potatoes
• 60 g soy granules
• vegetable broth
• 200 ml soy cream (Sojacreme Cuisine) (Sojafine)
• 2 tsp soy flour
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp parsley
• 3 tbsp tomato paste
• 6 tbsp wheat flour
• 20 g yeast flakes
• 1 tsp paprika powder
• 2 tbsp tahini
• 300 ml water
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 2 tbsp rapeseed oil or sunflower oil
• 1 tsp apple cider vinegar
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

with vegan minced meat substitute

Boil the sweet potatoes in salted water until tender, approx. 25-35 minutes. Then slice them and arrange half of the slices in a baking dish. While the potatoes are cooking, briefly boil the soy granules in strong vegetable broth, approx. 5 minutes. Then drain and let them drain. Finely chop an onion and a clove of garlic. Sauté them with the parsley. Now add the tomato paste to the onions and then briefly add the granules to the pan. Mix everything thoroughly in a bowl with the soy fines and soy flour. Pour the mixture onto the first layer of sweet potatoes in the baking dish. Arrange the second half of the sweet potatoes in the baking dish. For the “cheese layer,” thoroughly blend all the ingredients for the sauce with a blender and spread it over the casserole. Bake in a preheated oven at 175°C for approx. 35 minutes.