4 people
40 minutes
Ingredients
Topping
-
600g sweet potatoes – peeled and diced
- 100 mls plantbased milk
- 2 cans / 460g drained weight cannellini beans – rinse and drain
- 1 clove garlic – minced
- Salt & Pepper to season
- 1 tbsp olive oil
- A handful fresh thyme leaves plus extra for adding before serving.
- 4 tbsp nutritional yeast flakes
Filling
- 1 small cauliflower – washed and broken in to small florets
- 2 large savoy cabbage leaves – washed and shredded
- 1 large red onion – skin removed and cut in to 1/6 pieces
- 150g bell peppers – washed, top and seeds removed and cut in to chunks
- 2 tbsp olive oil
- 50g caster sugar
Preparation
- Preheat the oven to 180 degrees.
- Add all the filling ingredients in to a baking dish ensuring they are all covered with the oil evenly and place in the oven for 20mins.
- Add the sweet potatoes to a pan and cover with water. Bring to the boil and simmer for 10 mins until soft enough to mash.
- Drain the potatoes and add the milk, cannellini beans, garlic, salt, pepper, thyme and olive oil to the pan and mash until smooth and no lumps remain. (the nutritional yeast flakes are added at the end of the whole bake).
- Take the vegetables in the baking dish, out of the oven and spoon on the mashed mixture. Spread out evenly using a fork.
- Return the dish to the oven and bake for a further 20mins.
- Remove from the oven and top with the nutritional yeast flakes and remaining fresh thyme and serve immediately or cut in to portions and store in air tight containers in the fridge for up to 2 days.
