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Vegan sweet potato-leek dish
Vegan casserole without meat with sweet potato, garlic, leek, sage, nuts and mustard.
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Ingredients
Directions
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Peel the sweet potatoes, cut into equal pieces and cook in plenty of water with salt if necessary in 20 minutes.
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Slice the garlic. Heat the oil in a large frying pan and fry the garlic, leeks and sage for 10 minutes. Cover well.
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Season to taste with pepper and salt and spoon on a plate.
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Put the oil in the frying pan. Stir in the flour and cook for 5 minutes on low heat until the flower starts to light (roux).
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Add the oat drink while stirring in shoots. Stir in the nutmeg and season the bechamel sauce with salt and pepper.
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Preheat the oven to 200 ˚C.
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Finely chop the nuts, there may be some coarser pieces in between.
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Drain the sweet potato and puree with the puree mash. Put the mustard through it and season with salt and pepper.
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Spread the puree over the bottom of the oven dish. Divide the leeks, bechamel sauce and nuts. Leave the edges a little free.
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Bake the dish in the middle of the oven in 15 minutes until golden brown.
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Nutrition
805Calories
Sodium13% DV320mg
Fat68% DV44g
Protein30% DV15g
Carbs27% DV80g
Fiber60% DV15g
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