Vegan Sweet Potato Gratin

8 Reviews
86% would make this recipe again

Nutritional yeast adds richness and "cheesyness" to this vegan dish, plus it is a source of vitamin B. It can be found in natural food stores.

Soaking : 8 h Preparation : 10 min Cooking : 35 min Standing : 10 min
250 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

4 sweet potatoes, peeled and thinly sliced 700 g
1 onions, thinly sliced 200 g
2 cloves garlic, minced
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 tsp ground cinnamon 1 g
1/4 cup cashews, raw, soaked overnight and drained 40 g
1/3 cup nutritional yeast 50 g
2/3 cup unsweetened coconut milk 170 mL
1 cup soy beverage, unsweetened, fortified 250 mL
3/4 tsp dried oregano 0.4 g

Before you start

A food processor will be very useful to grind the cashews. Cashews need to be soaked 8 h, to form a creamy paste.

Method

  1. Preheat the oven to 205°C/400°F. Prepare the vegetables: Slice the onion into thin rounds; mince the garlic; peel the potatoes then cut them into thin slices, about 0,5 cm.
  2. Heat the oil in a pan over medium heat, then sauté the onion and garlic for about 7 min, until softened and fragrant. Stir in the cinnamon, season with salt and pepper to taste. Remove from heat and set aside.
  3. In a food processor, blend the cashews, nutritional yeast and a few tablespoons of the coconut milk. Blend until smooth and creamy, about 3 min.
  4. Layer the ingredients in an oven proof dish in the following order: Sweet potatoes, onion mixture, cashew cream. Repeat until the gratin has been assembled. In a bowl, mix the remaining coconut milk with the soy milk and oregano, then pour over the gratin.
  5. Cook in the middle of the oven until it is golden-coloured, about 30-35 min. For a nice crust, turn on the top broiler for the last 2 minutes.
  6. Let the gratin stand 10 min before cutting and serving it.

Nutrition Facts Table

per 1 Serving (200 g)

Amount

% Daily Value

Calories

250

Fat

13 g

20 %

Saturated 6.9 g
+ Trans 0 g

35 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

29 g

10 %

Fibre

6 g

23 %

Sugars

10 g

Net Carbs

23 g

Protein

10 g

Vitamin A

167 %

Vitamin C

33 %

Calcium

9 %

Iron

18 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2
Good source of  :
Copper, Fibre, Iron, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E
Source of  :
Calcium, Phosphorus, Selenium, Vitamin D, Vitamin K, Zinc
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Fats 2 ½

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Members' Reviews

8 Reviews (6 with rating only ) 86% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
Rembrandt
october 09, 2018 | I would make this recipe again

Excellent. My guests were impressed

Useful 0
Juliafp
october 08, 2018

I had to tweek this recipe a bit..I found it to not be creamy or cheesy enough. I used 1/2 cup of cashews, 1/2 cup of nutritional yeast & 1/4 cup of began butter

Useful 0

This recipe is in the following categories

Vegetables | First courses/Appetizers | Side dishes | High Fibre | Low Sodium | Halal | Kosher | Vegan | Vegetarian | High Iron | Bake | Christmas

Top Reviews

View All Reviews
Rembrandt
october 09, 2018 | I would make this recipe again

Excellent. My guests were impressed

Useful 0
Juliafp
october 08, 2018

I had to tweek this recipe a bit..I found it to not be creamy or cheesy enough. I used 1/2 cup of cashews, 1/2 cup of nutritional yeast & 1/4 cup of began butter

Useful 0

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