Vegan Sweet Potato Gratin

8 Reviews
86% would make this recipe again

Nutritional yeast adds richness and "cheesyness" to this vegan dish, plus it is a source of vitamin B. It can be found in natural food stores.

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Ingredients

??? sweet potatoes, peeled and thinly sliced ???
??? onions, thinly sliced ???
??? garlic, minced ???
??? canola oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? ground cinnamon ???
??? cashews, raw, soaked overnight and drained ???
??? nutritional yeast ???
??? unsweetened coconut milk ???
??? soy beverage, unsweetened, fortified ???
??? dried oregano ???

Before you start

A food processor will be very useful to grind the cashews. Cashews need to be soaked 8 h, to form a creamy paste.

Method

  1. Preheat the oven to 205°C/400°F. Prepare the vegetables: Slice the onion into thin rounds; mince the garlic; peel the potatoes then cut them into thin slices, about 0,5 cm.
  2. Heat the oil in a pan over medium heat, then sauté the onion and garlic for about 7 min, until softened and fragrant. Stir in the cinnamon, season with salt and pepper to taste. Remove from heat and set aside.
  3. In a food processor, blend the cashews, nutritional yeast and a few tablespoons of the coconut milk. Blend until smooth and creamy, about 3 min.
  4. Layer the ingredients in an oven proof dish in the following order: Sweet potatoes, onion mixture, cashew cream. Repeat until the gratin has been assembled. In a bowl, mix the remaining coconut milk with the soy milk and oregano, then pour over the gratin.
  5. Cook in the middle of the oven until it is golden-coloured, about 30-35 min. For a nice crust, turn on the top broiler for the last 2 minutes.
  6. Let the gratin stand 10 min before cutting and serving it.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

250

Fat

13 g

20 %

Saturated 6.9 g
+ Trans 0 g

35 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

29 g

10 %

Fibre

6 g

23 %

Sugars

10 g

Net Carbs

23 g

Protein

10 g

Vitamin A

167 %

Vitamin C

33 %

Calcium

9 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2
Good source of  :
Copper, Fibre, Iron, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E
Source of  :
Calcium, Phosphorus, Selenium, Vitamin D, Vitamin K, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Fats 2 ½
More info
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Reviews

8 Reviews (6 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Rembrandt
october 09, 2018 | I would make this recipe again

Excellent. My guests were impressed

Useful 0
Juliafp
october 08, 2018

I had to tweek this recipe a bit..I found it to not be creamy or cheesy enough. I used 1/2 cup of cashews, 1/2 cup of nutritional yeast & 1/4 cup of began butter

Useful 0

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