Baked Plant-Based Casserole
Deniz from Zentrum der Gesundheit
For this plant-based casserole New Roots prepared a sauce made of cashews, vegan cream cheese, soy cream, oat flakes and herbs, spread it in layers on the vegetables and baked it in the oven - delicious!
230 g cream cheese, vegan: Fresh - Pepper from New Roots
750 g vegetables of your choice (e.g. potatoes, carrots, zucchini, fennel, spring onions and white cabbage) - cut into pieces of the same size so that the cooking time is approximately the same
100 g cashew nuts (soked in water for 20 minutes)
2 tbsp oat flakes, fine and gluten-free
200 ml vegetable stock
100 ml soy cream
1 tbsp olive oil
1 tbsp yacon syrup
1 organic orange
½ teaspoon nutmeg powder
1 tbsp finely chopped basil
1 tbsp finely chopped thyme
1 tbsp finely chopped parsley
Salt & Pepper
(WINE PAIRING): Natural Red Reynard Rebels
Preheat the oven to 180° C.
Cut all the vegetables into approx. 3 mm pieces. Put on a large saucepan with water, season with salt and simmer the vegetables for 2 minutes. Then pour through a strainer, rinse in cold water and set aside.
Drain the cashew nuts through a strainer; Roughly chop 20 g of it and set aside. Put the remaining cashews in a blender. Then add the vegetable stock, soy cream, half of the cream cheese, yacon syrup, oat flakes, nutmeg, basil and thyme, mix well and season with salt and pepper.
Brush the baking dish with olive oil, cover the base with the cashew sauce and spread a layer of vegetables on top. Then cover again with sauce and cover with another layer of vegetables. Finish the process with the rest of the sauce.
Bake the casserole in the oven for 15 minutes. Then take it out briefly and switch the oven to convection with grill function. Cover the casserole with small cream cheese flakes, sprinkle with the chopped cashew nuts and bake for another 10 minutes
Take the vegetable casserole out of the oven, sprinkle with the orange zest and parsley and serve.
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