Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 1 small butternut squash (se)
• 5 large potato (s)
• 1 medium onion (s), white, roughly diced
• 1 medium onion (s), red, roughly diced
• 400 ml coconut milk
• 2 handfuls sunflower seeds
• 2 clove (s) garlic, finely chopped
• 1 teaspoon, heaped turmeric
• salt and pepper
• Herbs, fresh or dried, optional
• nutmeg

Also: (for the yeast melt)

• 4 tablespoon, heaped margarine, vegan
• 6 teaspoon, heaped flour
• 400 ml vegetable stock
• 1 teaspoon, heaped mustard
• 1 teaspoon salt
• 8 tablespoon yeast flakes
• Nutmeg and herbs, optional

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Instructions

1. Peel and dice the potatoes and pumpkins, approx. 1 - 1.5 cm. Peel and roughly chop the onions. Mix the vegetables, onions and sunflower seeds well in a bowl.
2. Peel and finely chop the garlic cloves. Put the coconut milk with the garlic and turmeric in a tall container (measuring cup). Mix with the hand blender or in a blender for about a minute. Season to taste with salt, pepper and nutmeg. If you want, you can also add fresh or dried herbs (optional, to taste). Add the coconut sauce to the vegetables, mix everything together well and place in a baking dish.
3. Preheat the oven to 200 ° C.
4. For the yeast melt, melt the margarine in a small saucepan. Add the flour and sweat for about three minutes while stirring. Stir in the vegetable stock and keep stirring until it thickens a little. Remove the saucepan from the heat, stir in the mustard, salt and yeast flakes.
5. Spread the finished yeast melt evenly over the vegetables and put it in the oven. Bake at 200 ° C for 45 minutes.