This is a delicious, healthy, nourishing soufflé without eggs, dairy or gluten. Here it is made with a mushroom sauce but you can also serve it with a tomato sauce. Even children will like it.
To puree the vegetables, the technique is always the same. If you combine two different vegetables, take one that contains less water (beans, lentils, potatoes, sweet potato, carrots) if the other one contains more water (broccoli, leek etc). I mix potatoes and kohlrabi/turnip. Sweet potatoes are very popular if you are cooking for children.