Nutritional yeast flakes · 1 kg

For 3–4 portions. Nutritional yeast flakes add a savoury note to the sauce and oat crust. The plant-based crust replaces the cheese topping here.

Ingredients

• Vegetables: 1 kg pre-cooked potatoes, 1 courgette, 2 carrots and 1 onion.
• Sauce: 80 g cashew butter, 1 tbsp roasted chickpea flour, 2 tbsp nutritional yeast flakes, 2 crushed garlic cloves and 300 ml water. Nutmeg, salt and pepper to taste.
• Crust: 100 g oat flakes, 1 tbsp nutritional yeast flakes, 80 ml water and 2 tbsp vegetable oil.

Preparation

1. Preheat the oven to 190 °C top/bottom heat. Slice potatoes and vegetables thinly and cut the onion into half-rings. Spread everything in a baking dish.
2. Mix the sauce ingredients, season to taste and pour over the vegetables. Mix oat flakes with nutritional yeast flakes, water and oil, and spread over as a crust.
3. Bake for about 45 minutes until the vegetables are cooked and the crust browned. If the crust darkens too soon, cover the dish loosely.

The dish contains cashews. Additional ingredients and accessories are not included in the nutritional yeast product.

Recipe base: Rapunzel: vegetable bake with a crunchy crust, by Stina Spiegelberg.