Sweet Potato Casserole with Herbed Mushroom Stuffing
Fresh herbs, plenty of mushrooms, and a creamy-cheesy cashew dressing make this sweet potato casserole a delicious main course.
This crowd-pleasing sweet potato casserole features layered sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes for a delicious main course, especially when accompanied by a hearty soup or stew like our Autumn Lima Bean Stew.
INGREDIENTS
- ½ cup cashews
- 1½ cups plant-based milk
- 1 cup nutritional yeast
- ¼ cup oat flour
- ¼ cup lemon juice
- Sea salt
- Ground black pepper
SWEET POTATOES AND STUFFING
- 4 medium sweet potatoes, cut into ½-inch-thick rounds (about 3 pounds)
- 1 medium red onion, cut into ¼-inch dice (2 cups)
- 1 pound mushrooms, cut into ¼-inch dice
- 2 tablespoons minced fresh garlic (12 cloves)
- 1 tablespoon (2–3 sprigs) finely chopped fresh rosemary (or ½ tablespoon dried)
- 1 tablespoon (5–6 sprigs) finely chopped fresh thyme (or ½ tablespoon dried)
- 2 tablespoons red wine vinegar
- 1 cup breadcrumbs
- ½ cup fresh or dried cranberries
- ¼ cup finely chopped fresh chives, divided
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Preheat oven to 400°F.
- Soak the cashews in ½ cup hot water for 10 minutes. Transfer the cashews and their soaking water to a blender. Add the milk, oat flour, nutritional yeast, lemon juice, salt, and pepper. Blend into a smooth sauce.
- Steam sweet potatoes in a steamer insert set over a pan of boiling water, covered, for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork. You might need to do this in batches.
- Meanwhile, place the onions, mushrooms, and garlic in a large, dry skillet, and sauté over medium heat, stirring frequently, for about 10 minutes. (There is no need to add water; the mushroom will release enough liquid to cook the vegetables without them sticking to the pan.) Add the rosemary, thyme, and vinegar, and continue to cook for 5 minutes. Remove pan from heat, and add the breadcrumbs, cranberries, half of the chives, and the salt and pepper. Mix well.
- Spread ½ cup of Savory Cream Sauce on the bottom of the casserole dish. Place a layer of the potatoes over it. Spread a liberal amount of stuffing over the potatoes and drizzle another ½ cup of sauce. Repeat with the rest of the potatoes, another liberal layer of the stuffing and a generous drizzle of sauce. Sprinkle the remaining filling as the final layer.
- Bake, uncovered for 20 to 25 minutes until the top is brown and crumbly.
- Remove from the oven and garnish with remaining fresh chives.
- Serve with the remaining Savory Cream Sauce, warmed up, on the side. You may need to add water if the sauce is too thick.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
