Vegan Sweet Potato Casserole
This gluten-free vegan sweet potato casserole is made with lots of vegetables for a comforting and flavourful side dish that's ideal for the holiday season! Gluten-free and oil-free.
- 2 large sweet potatoes peeled and chopped
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp peanut butter
- 1 tbsp apple cider vinegar
- 2 tbsp tamari
- 2 cloves garlic minced
- 1 medium red onion sliced
- 2 medium carrots peeled and sliced
- 1 cup kale de-stemmed and chopped
Preheat the oven to 200 degrees C/400 F.
Boil the sweet potato pieces for around 15 minutes, until fully softened.
Drain and rinse the potatoes, and then transfer to a bowl and mash with a potato masher until smooth.
Add the nutritional yeast, cumin, paprika, peanut butter, apple cider vinegar, tamari, garlic, onion, carrots and kale. Mix together really well, then transfer to a rectangular casserole dish.
Bake in the preheated oven for 20 minutes. If you want to, you can sprinkle with gluten-free breadcrumbs for extra texture.
Calories: 251kcal | Carbohydrates: 46g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 663mg | Potassium: 961mg | Fiber: 8g | Sugar: 11g | Vitamin A: 31170IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 2mg