For 4 people – easy ~ €
Preparation time: 15 minutes
Baking time: about 40 minutes
- 2 sweet potatoes
- 5 Jerusalem artichokes
- 2 onions
Soy cream (replaceable with 1 dl of soy cream)
- 80 ml soy milk
- 15 ml of olive oil
- 10 ml of sunflower oil
- 1 heaped tbsp of wheat flour (replaceable with 1 heaped tbsp of cornstarch for a gluten-free version)
- Optional: 1 tbsp of chia seeds
- A couple of drops of vinegar (preferably cider)
- 25 g cashew nuts
- 10 g of toasted sesame seeds
- 1 pinch of cumin
We usually prepare this dish for two meals. Just reheat it in the oven for the next meal.
To make the fresh vegetable cream, pour the soy milk (we use homemade soy milk to avoid soy milk with additives or sugar, buy organic if possible), olive oil, sunflower oil, vinegar and flour (cornstarch) and mix gently until the mixture is homogeneous. You can also add a tbsp of chia seeds for texture.
Clean the sweet potatoes and the Jerusalem artichokes. Cut into small strips and place in a large dish. Cut the onions into small pieces and add them.
To make Vegan Parmesan, grill the sesame seeds for 5 minutes over medium heat in a frying pan. Put cashew nuts, grilled sesame seeds, cumin and salt into a coffee grinder or chopper. Grind the mixture until it becomes a powder.
Bake for 40 minutes.
Enjoy your meal!
Lucie & Joachim