1. Prepare the vegetables:
Peel the potatoes and cut them into slices approx. 0.5 cm thick. Clean the savoy cabbage, remove the hard stalks and cut into fine strips. Precook both in lightly salted water for approx. 8–10 minutes until al dente, then drain and set aside.
2. Fry the onions & make a roux:
Finely dice the onion. Heat some oil in a small saucepan and fry the onion until translucent. Then stir in the flour and sauté briefly until it is lightly golden brown.
3. Prepare the sauce:
Deglaze with the vegetable stock and vegan cream and bring to the boil, stirring constantly. Add the yeast flakes, mustard, salt, and pepper and stir everything into a creamy sauce. If necessary, add a little water or broth if the sauce is too thick.
4. Layer the casserole:
Lightly grease a baking dish. Layer half of the potatoes and savoy cabbage evenly in the dish, then pour half of the sauce over it. Finish with the second half of the vegetables and sauce.
5. Bake:
Place the baking dish in the preheated oven and bake at 200 °C top/bottom heat for about 20 minutes until the casserole is golden brown.
Nutritional information per serving (approx.)
• Calories: 320 kcal
• Carbohydrates: 38 g
• Protein: 9 g
• Fat: 14 g
• Fiber: 6 g
