Vegan stuffed sweet potato
Sometimes, especially when it is cold and rainy, all you need is some nice comfort food. And if you can’t eat dairy and gluten, this stuffed, vegan sweet potato is perfect for you.
We found a delicious way of enjoying a delicious vegan dinner: A spicy tofu rice bowl. To eat vegan, one of the easiest ways to replace meat is to use tofu, and we like to make or tofu tasteful enough so we cannot miss the meat.
For this recipe you will need : tofu, gochujang, leek, onion, rice sesam oil, broth, honey, chili flakes, and soya sauce. There it is, you won’t need anything else for this deliciousness.
Yield 2
Prep time
10 MinCook time
15 MinTotal time
25 MinVegan stuffed sweet potatoes
Ingredients
Instructions
- Microwave your sweet potatoes for 12 minutes or bake if until a fork can easily be inserted into the flesh of the potatoes.
- Pour the chickpeas into a sieve and drain them. Flavour them in a bowl with salt, pepper and paprika powder and bake them in the oven for 20-30 minutes on 180° until crispy.
- Drain the kidney beans in a sieve.
- Cut tomatoes (take out the liquid part), onion, parsley into small cubes.
- Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out. Scoop out 3-4 scoops so there is enough space for the filling.
- Mix the baked chickpeas with the kidney beans, onions, tomatoes, pasley, add Olive oil, Salt and parsley and fill the sweet potatoes with it.
- Mix Mayo and vegan joghurt with salt and add on top off the sweet potato
Nutritions are calculated per portion.
All rights reserved for thedashiway
