Name: Baked Sweet Potato with Mushroom Sauce
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

CategoryMain Dishes, 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:

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 🙂

Ingredients