Vegan coconut pumpkin potato casserole

Ingredients for 2 servings

1 medium

Hokkaido squash

1 small

Butternut squash

5 large


1 medium

red onion, coarsely diced

1 medium

white onion, coarsely diced

400 ml

coconut milk

1 handful

sunflower seeds


garlic cloves, finely chopped

1 TSP.



Salt and pepper


fresh herbs


nutmeg or oregano


Veggi Filata grated, mild or savory


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.