Baked Sweet Potato with Mushroom & Courgette Sauce


December 2, 2016


1Using a little vegetable stock, sweat the onions, garlic, mushrooms and courgette in a heavy, non stick pan

2Keep adding stock so the vegetables do not burn but caramelise

3Stir for about 5-8 minutes

4Add the tomato, tamari sauce and stir

5Now add the crushed tomato and the remaining vegetable stock

6Simmer for a few minutes until the vegetables are soft

7Turn off heat and add the cashew cream

8I served this dish with raw asparagus spears and carrot sticks but you may add rice and other vegetables 🙂


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



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