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Dinner - Sweet potato casserole

Sweet potato casserole with jackfruit, sauerkraut, apple and pineapple [vegan] 

  1. Preheat the oven to 180°C.
  2. Pick apart the jackfruit and sprinkle it with buckwheat flour, pepper and salt. 
  3. Fry the shallots, garlic and red pepper in coconut oil. Add the pulled jackfruit and fry. 
  4. Stir in the tomato puree and vegetable stock. Finally, add the ginger gingerbread and simmer for a few minutes. 
  5. In the meantime, boil the sweet potatoes and mash with some oil to a puree. Add a good deal of pepper.
  6. Place the sauerkraut in an oven dish and cover with apple slices and pineapple. Spoon the jackfruit mixture on top and cover with the puree.
  7. Sprinkle it with breadcrumbs and yeast flakes/ vegan cheese, drizzle with oil and place in the oven for 15-20 minutes until a light brown crust is formed.

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  • jackfruit 400 g (tin)
  • buckwheat flour 1 tbsp
  • salt and pepper 
  • shallots 2, finely chopped
  • garlic 2 cloves, finely chopped
  • red pepper 1, finely chopped
  • coconut oil for frying
  • tomato paste 2 teaspoons
  • vegetable stock 200 ml 
  • gingerbread 1 slice, crumbled 
  • sweet potatoes (or potatoes) 500 g, peeled into pieces
  • sauerkraut 250 g
  • apples 2, peeled and sliced
  • pineapple ½, peeled, in half rings
  • breadcrumbs 2 tbsp
  • yeast flakes or vegan cheese 50 g

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