Vegan Sweet Potato Casserole
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
- 2 large sweet potatoes peeled and chopped
- 2 tbsp peanut butter
- 1 tbsp mustard ensure vegan and gluten-free
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp tamari
- 2 medium carrots peeled and chopped
- 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, and then transfer to a bowl and mash with a potato masher until smooth.
Add the peanut butter, mustard, nutritional yeast, cumin, turmeric, tamari, carrot and kale. Stir well, and then transfer to a casserole dish.
Sprinkle with the breadcrumbs and bake in the preheated oven for around 15 minutes, until the carrots have softened. Serve immediately or store in an air-tight container for up to 3 days.
Calories: 240kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 704mg | Potassium: 922mg | Fiber: 8g | Sugar: 10g | Vitamin A: 30887IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 3mg