Baked Sweet Potato with Mushroom Sauce

  

December 2, 2016

Directions

1This is for two servings

2Using a little vegetable stock, sweat the onions, garlic, mushrooms and courgette in a heavy, non stick pan

3Keep adding stock so the vegetables do not burn but caramelise

4Stir for about 5-8 minutes

5Add the tomato, tamari sauce and stir

6Now add the crushed tomato, cooked lentils and the remaining vegetable stock

7Simmer for a few minutes until the vegetables are soft

8Turn off heat and add the cashew cream

9Place baked, split sweet potato onto your plate, season with salt and pepper and top with the sauce

10Serve this with a generous amount of green vegetables 🙂

Ingredients

Per person 1 small sweet potato, scrubbed, seasoned and baked

2 cups sliced mushrooms

1 medium red onion, sliced

1 large courgette/zucchini, sliced

1 ripe tomato

1 cup cooked lentils

1 TBS fresh basil, chopped or dried Italian herbs

1/2 cup crushed tomato

2 cloves garlic, sliced

1 flat teaspoon sweet paprika

1/2 cup cashew cream or a big splash of bought non-dairy cream

1 cup vegetable stock

2 splashes tamari for savoury taste

S+P

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