Sweet Potato-Vegetable Casserole

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1/4 cup blanched almonds (1 1/2 oz.)

1 to 2 Tbs. nutritional yeast

8 tsp. vegetable oil

1 medium onion, halved and sliced

3 medium leeks (white and light green parts), thinly sliced

3 medium carrots, halved crosswise then lengthwise and cut into thin strips

2 medium zucchini, thinly sliced

1/4 to 1/2 tsp. dried marjoram

2 medium sweet potatoes (8 oz. each), peeled and thinly sliced

2 medium red bell peppers, roasted and cut into thin strips

1 Tbs. vegetable oil

2 medium cloves garlic, minced

3 Tbs. tahini

1/4 tsp. garam masala

1/8 tsp. salt

1/8 tsp. freshly ground pepper

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