Baked Sweet Potato with Mushroom Sauce

    Yields1 Serving
    Ingredients:
     1 Small sweet potato (per person), 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 tbsp Fresh basil, chopped or dried Italian herbs
     ½ cup Crushed tomato
     2 Cloves garlic, sliced
     1 tsp Sweet paprika
     ½ cup Cashew cream or a big splash of bought non-dairy cream
     1 cup Vegetable stock
     2 Splashes tamari for savoury taste
     S+P
    Directions:
    1

    This is for two servings

    2

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

    3

    Keep adding stock so the vegetables do not burn but caramelise

    4

    Stir for about 5-8 minutes

    5

    Add the tomato, tamari sauce and stir

    6

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

    7

    Simmer for a few minutes until the vegetables are soft

    8

    Turn off heat and add the cashew cream

    9

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

    10

    Serve this with a generous amount of green vegetables πŸ™‚

    Ingredients

    Ingredients:
     1 Small sweet potato (per person), 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 tbsp Fresh basil, chopped or dried Italian herbs
     ½ cup Crushed tomato
     2 Cloves garlic, sliced
     1 tsp Sweet paprika
     ½ cup Cashew cream or a big splash of bought non-dairy cream
     1 cup Vegetable stock
     2 Splashes tamari for savoury taste
     S+P

    Directions

    Directions:
    1

    This is for two servings

    2

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

    3

    Keep adding stock so the vegetables do not burn but caramelise

    4

    Stir for about 5-8 minutes

    5

    Add the tomato, tamari sauce and stir

    6

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

    7

    Simmer for a few minutes until the vegetables are soft

    8

    Turn off heat and add the cashew cream

    9

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

    10

    Serve this with a generous amount of green vegetables πŸ™‚

    Baked Sweet Potato with Mushroom Sauce