C. Batista
The longer you leave the casserole uncovered, the crispier the top will become.
People: 2
55 min


4 tbsp
Balsamic Vinegar
240 ml
Canned Tomatoes
4 tsp
4 Clove
1.5 tbsp
120 grams
14 grams
Nutritional Yeast
4 tbsp
Olive Oil
4 tsp
120 grams
120 grams
Sweet Potato
70 grams

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  1. Peel and cut your sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your mushrooms and zucchini so that they all have a similar size and shape.

Heating Steps

  1. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add garlic, ginger and onion, cinnamon and oregano and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Mushrooms, Sweet Potato and Zucchini to your pan and fry for 10 minutes.Finally, add Spinach and fry for 5 extra minutes.
  4. Mix balsamic vinegar and tomato sauce together in a bowl, then pour into your pan.
  5. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Spread your ingredients evenly into a casserole dish.
  2. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  3. Add Nutritional Yeast and Walnuts on top.