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Vegetable Casserole with a sweet Maple Crust

Creamy and vegan dish
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Lunch/Dinner
Servings 3 servings


For the casserole

  • 300 g potatoes
  • 100 g leek
  • 200 g broccoli
  • 100 g tomatoes
  • 250 ml water
  • 3 tbsp rosemary chopped; dried or fresh
  • salt

For the crust

  • 300 g corn flakes (or spelt flakes) sugar free
  • 8 tbsp nutritional yeast
  • 3 tbsp cornstarch
  • 200 ml soy or oat milk
  • 3 tbsp maple syrup


  • Peel the potatoes and chop them into thin slices
  • Chop all of the vegetables into pieces
  • Put all of the vegetables into a pan together with water, some salt and rosemary.
  • Heat up the pan and cook your vegetables until they're done, don't forget to stir
  • Take a casserole dish and put the cooked veggies in it
  • Prepare the crust by stirring together all of the ingredients very well
  • Pour the crust on top of the vegetables and spread it all over
  • Bake the casserole in a preheated oven at 180 °C for 20 min. Ready!


The casserole dish can be round or square-shaped