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