Baked Sweet Potato with Mushroom Sauce
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Pin RecipeDescription
Baked Sweet Potato with Mushroom Sauce
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
Instructions
- This is for two servings
- Using a little vegetable stock, sweat the onions, garlic, mushrooms and courgette in a heavy, non stick pan
- Keep adding stock so the vegetables do not burn but caramelise
- Stir for about 5-8 minutes
- Add the tomato, tamari sauce and stir
- Now add the crushed tomato, cooked lentils and the remaining vegetable stock
- Simmer for a few minutes until the vegetables are soft
- Turn off heat and add the cashew cream
- Place baked, split sweet potato onto your plate, season with salt and pepper and top with the sauce
- Serve this with a generous amount of green vegetables 🙂