1 large red onion
3 cloves garlic
1 red chilli
1 large leek
2 courgettes
300g broccoli
1kg sweet potato
fry down
100g bake with bread crumbs
6 sprigs of fresh thyme
1 tsp salt
2 tbsp oil
500ml veg stock
Bechemel sauce
350ml oat milk
3 tbsp olive oil
3 tbsp white flour
pinch salt
pinch ground nutmeg
2 tbsp nutritional yeast
whisk
Chop the onion, garlic, chilli finely. Chop the leek, courgette and sweet potato into small bitesized pieces (scrub the sweet potato skins and remove any unsavoury bits and include) chop the broccoli into florets and the stalk into fine pieces.
in a large oven proof frying pan add 1.5 tbsp of oil and allow to heat up on high heat, add the onion, garlic and chilli and fry for 3 mins. Next add the leek, courgette, broccoli and sweet potatoes. put the lid on and leave to stew for 10 mins. Once the sweet potato is cooked remove the lids and mix through ensuring to include any charing at the bottom of the pan.
preheat the oven to 200 degrees
in a separate pot turn on high heat, add 3 tbsp of oil, sieve in 3 tbsp of white flour and whisk for 1 minute. Add a pinch of salt, black pepper and nutmeg mix and the 350ml of oat milk. Whisk continuous allowing to come to the boil. As it comes to the boil it should start to thicken. Remove from the heat and add the nutritional yeast.
Add the bechemel in onto of the veg along with 500ml of veg stock, 2 tbsp tamari and mix well.
in a small bowl add the fresh time onto of the bread crumbs and 1 tbsp of oil. mix well and sprinkle on top of the casserole
bakes at 200 degrees c for 10 mins until nice and golden
enjoy!
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