We now love the gift of many spices. Not only do they give the dish an enchanting aroma, they also support the body incredibly well in many of its processes, such as digestion itself or to compensate for inflammatory processes.
Wow, how it smells!!!
This casserole is a real autumn and winter feel-good dish. It warms you from the inside out and uses seasonal vegetables, which are ideal for our bodies at this time of year.
Ingredients for 6 portions
- 1 medium savoy cabbage
- 3 medium sweet potatoes, cut into approx. 1 cm thick slices
- 150g cashew nuts (or broken)
- 5EL yeast flakes
- Alsan or frying oil
- 500g vegan mince
- Soya sauce (tamari)
- 1 onion, peeled and finely diced
- 1 clove of garlic, peeled and finely diced
- Spice mix: 1 tsp asafoetida, 1 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp mild curry, 1 pinch nutmeg, 2-3 curry leaves, a little salt
- 1/2 tbsp flour
- 1 packet of vegan crumbled cheese
- approx. 250ml litre vegetable stock (recipe for Vegetable stock paste)
- Salt, pepper
Preparation
Halve the savoy cabbage, remove the stalk, separate the individual leaves and tear into small pieces.
Pre-cook the savoy cabbage in a large pan of boiling water (slightly salted or with a little vegetable stock paste) for approx. 5-7 minutes. Then drain and put to one side.
Also pre-cook the prepared sweet potato slices in the remaining savoy cabbage cooking water for 5-7 minutes. Then drain and put to one side.
In the meantime, make a cashew cheese cream. To do this, place the cashew nuts, together with the yeast flakes and a little salt or vegetable stock paste, in a powerful blender, fill up with water so that the cashews are covered and blend at the highest setting until creamy.
Fry the vegan mince in Alsan or frying oil in a large frying pan/wok. Deglaze with the tamari.
Then make some space in the centre and sauté the onions and garlic (add a little more Alsan/frying oil if necessary). Add the spice mix and the flour to the pan and fry everything again briefly until it smells of Bombai Temple. Deglaze 1-2 times with a small dash of the vegetable stock and continue to fry. This creates a lovely roasted flavour.
Preheat the oven to 180° fan.
Now fold in the pre-cooked savoy cabbage and pour over the prepared cashew cheese cream from the blender. Add the rest of the vegetable stock to the blender and blend again with the rest of the cashew cream to remove any leftovers from the blender and add to the pan. Add 1/3 of the vegan cheese to the sauce and mix in.
Allow everything to simmer briefly until it has reached a creamy consistency. Quickly season with salt and pepper to taste and you're done.
Now layer the savoy cabbage ragout with the sweet potatoes in a large casserole dish. Ragout, sweet potatoes, ragout, sweet potatoes, ragout. Finally, spread the remaining vegan cheese over the casserole.
Place in the oven for 15-20 minutes.
Enjoy your meal and happy warming from the inside!
Your Katinka
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