This super creamy plant-based sweet potato gratin/bake is so easy to make. Sweet potatoes (kūmara) and silverbeets are currently in season (in New Zealand 😉) and this is a perfect way to use them and create a lovely comforting vegan dinner for the whole family.
🍽 Serves 4-5
🕘 1h
Ingredients
2 medium sweet potatoes
1 tsp olive oil
1 clove of garlic
3-4 cups of chopped silverbeet/ spinach
1 block of soft tofu
1 tsp nut yeast
1 tsp garlic powder
1 ½ tsp salt
1 handful of basil
1 cup plant-based milk
Instructions
Preheat the oven to 190’C. Prepare the ingredients – thinly slice sweet potatoes, chop silverbeet and mince the garlic.
In a medium frying pan, heat the oil to medium and add garlic. Fry for 2 minutes, and add silverbeet and a big pinch of salt. Stir and fry for 5 minutes.
In a blender/ food processor, place: soft/silken tofu, nutritional yeast, garlic powder, salt, basil and plant-based milk. Blend until smooth. Taste and add more salt if needed.
Spread a little bit of olive oil on an oven dish. Place sliced sweet potatoes on the bottom, cover with silverbeet and 1/3 of the basil cream. Repeat 3 times.
Place the lid/ tin foil on top and bake for 40 minutes or until sweet potatoes are soft – pinch with a fork.
Add breadcrumbs and bake for another 10 minutes.
Remove from the oven and serve.
Enjoy!💚
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