Vegan coconut pumpkin potato casserole

Ingredients for 2 servings

1 medium	Hokkaido squash
1 small	Butternut squash
5 large	potatoes
1 medium	red onion, coarsely diced
1 medium	white onion, coarsely diced
400 ml	coconut milk
1 handful	sunflower seeds
2-3	garlic cloves, finely chopped
1 TSP.	Turmeric
	Salt and pepper
	fresh herbs
etwas	nutmeg or oregano
	Veggi Filata grated, mild or savory

Preparation

Working time: approx. 30 min. / cooking/baking time approx. 45 min. / total time approx. 75 min.

Peel the potatoes and pumpkins and dice them 1 cm thick. Peel and coarsely chop the onions. Mix the vegetables, onions and sunflower seeds in a bowl.

Preheat the oven to 200 °C.

Peel and finely chop the garlic cloves. Put the coconut milk with the garlic and turmeric in a tall container (measuring cup). Blend with a hand blender or in a blender for about a minute. Season with salt, pepper and nutmeg and oregano and add fresh herbs. Add the coconut sauce to the vegetables, mix everything together and pour into a baking dish, spread the vegan Veggi Filata grated, mild or savory over the vegetables and bake in the oven at 200 °C for 45 minutes.