Sweet potatoes, savory mushrooms, and zesty leeks all come together to create comforting magic in your mouth. Make it a star of your meal or serve as a fancy side, either way, you will not be disappointed!
sweet potatoes au gratin
Course: Dinner, SidesIngredients
1 leek
1 lemon (for zest)
1 lbs mushrooms
alepo pepper (or red pepper flakes)
black pepper
3 sweet potatoes
1.5 cup plant based milk
1/2 block tofu
2 tbsp nutritional yeast
1 tbsp miso paste
smoked paprika
1/2 tbsp onion powder
salt
Directions
- Thinly slice leeks and saute with lemon zest for 2 – 4 minutes – just enough for them to slightly soften. Set aside.*
- Thinly slice mushrooms and saute with pepper flakes and black pepper. Make sure your pan is really hot so they sear rather than release water.
- Thinly slice up sweet potatoes.
- In a blender, mix milk, tofu, and rest of the spices till it becomes a creamy sauce. *
- Assemble the dish layering potatoes, leeks, mushrooms and sauce
- Bake at 375F for about 40 to 50 minutes.
Notes
- Make sure to properly clean leeks before cooking. Slice in half lengthwise and thoroughly wash in between each layer.
- Depending on your miso paste, adjust salt accordingly.
