Baked Sweet Potato with Mushroom Sauce

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 🙂