CREAMY VEGAN CASSEROLE | THE HAPPY PEAR

FULL RECIPE: 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!