High Protein Sweet Potato Gratin

Nutrition

Calories: 360kcal | Carbohydrates: 29g | Protein: 22g | Fat: 16g | Fiber: 10g

This is a spin on scalloped potatoes; we’re using sweet potatoes instead! Because of the extra firm silken tofu, we end up at 25% protein!

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Servings 6

Ingredients

1/2x1x2x3x4x

• ▢ 2 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
• ▢ 1 onion diced
• ▢ 1 bulb garlic minced
• ▢ 3 sweet potatoes medium, thinly slice (recommend using a mandolin)
• ▢ 6 cup baby bella mushrooms sliced
• ▢ 6 cup baby spinach
• ▢ 1/2 cup soy milk unsweetened
• ▢ 3/4 cup nutritional yeast
• ▢ 2 teaspoon salt
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon thyme
• ▢ 1 teaspoon nutmeg
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 bag of vegan cheddar shreds I used Violife Cheddar shreds

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Instructions

 

• Pre-heat oven to 375 F
• In a medium-heat skillet, saute onions until translucent. Add garlic and saute for another 3 - 5 minutes, stirring regularly to avoid burning.
• Peal and thinly slice your sweet potatoes (I used a mandolin - be very careful if you do this)
• In a blender, blend the cooked onion/garlic, milk, nutritional yeast, tofu, and all the spices until smooth and creamy
• In a medium-heat skillet, saute the mushrooms and spinach; you want to get most of the moisture out of it
• In a casserole dish, spread a thin layer of our sauce
• Then layer as follows:
• Sweet Potatoes
• Sauce
• Mushroom/spinach
• Cheese
• Sweet Potatoes
• Sauce
• Mushroom/spinach
• Cheese
• Sweet Potatoes
• Sauce
• Mushroom/spinach
• Cheese
• Sweet Potatoes
• Sauce
• Cook for 45minutes.
• Take out, add remaining shredded cheese on top and cook for an additional 15 - 20 minutes. This will keep the cheese from drying out
• You will know this dish is done when sweet potatoes are fork-tender

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A post shared by Cassie Hood | Protein Deficient Vegan (@proteindeficient.vegan)

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I’m sure you’ve had potato gratin, but have you ever had sweet potato gratin? This was my first time making it and I’m a huge fan! I feel like it’s a little more flavorful than your typical potato gratin and it also packs in a lot of veggies too!

This sweet potato gratin is actually pretty high in protein, because we are using silken tofu and nutritional yeast in the sauce. If you haven’t tried using silken tofu in your creamy sauces to add extra protein, you’re missing out! It’s an absolute game changer!

Ingredients

• Extra Firm Silken Tofu – make sure to use silken tofu for this recipe or it will not turn out right. Regular (firm/extra firm) tofu has a much different texture and taste. You can find silken tofu at most grocery stores and also buy a shelf-stable option online. My go-to is Mori-Nu Extra Firm Silken Tofu.
• Onion, Garlic – these veggies add a ton of flavor to the sauce.
• Sweet potatoes – I used about 3 medium ones, and thinly sliced them with a mandolin. If you’re going that route, be careful!
• Mushrooms – I used baby bella mushrooms, but any mild flavored mushrooms will work. Did you know that mushrooms are around 40% protein on a calorie basis?
• Baby spinach – I prefer to use fresh baby spinach, but frozen spinach will work too (just make sure to get the excess water out)
• Soy milk – my plant-based milk preference is soy milk because of it’s macros, but you can use your favorite!
• Nutritional yeast – this is a shelf-stable ingredient that’s often used in vegan cooking to add a savory and cheesy flavor. You can find this at most grocery stores and also buy it online. Nutritional Yeast is also pretty high in protein!
• Salt, onion powder, garlic powder, thyme, nutmeg, pumpkin pie spice.
• Vegan Cheddar Shreds – I like to use Violife for shredded cheese, but you can use your favorite brand!

Directions

• Pre-heat the oven to 375 F.
• In a medium-heat skillet, saute onions until translucent. This should take around 3-5 minutes. Stir regularly to avoid burning/sticking.
• Add garlic and saute for another 3 – 5 minutes, stirring regularly to avoid burning.
• Peel and thinly slice the sweet potatoes. I used a mandolin – be very careful if you do this. It’s important to make sure that the slices are a similar width, so that everything cooks evenly.
• In a blender, blend the cooked onion/garlic, milk, nutritional yeast, silken tofu, and all the spices until smooth and creamy.
• In a medium-heat skillet, saute the mushrooms and spinach – you want to get most of the moisture out of it otherwise it will be very liquid and soupy.
• In a casserole dish, spread a thin layer of the sauce.
• Then layer as follows:
  • Sweet Potatoes
  • Sauce
  • Mushroom/spinach
  • Cheese
  • Sweet Potatoes
  • Sauce
  • Mushroom/spinach
  • Cheese
  • Sweet Potatoes
  • Sauce
  • Mushroom/spinach
  • Cheese
  • Sweet Potatoes
  • Sauce
• Cook for 45minutes.
• Take out, add remaining shredded cheese on top and cook for an additional 15 – 20 minutes. This will keep the cheese from drying out. I would recommend covering with aluminum foil to encourage the vegan cheese to melt.
• You will know this dish is done when sweet potatoes are fork-tender.

Silly Little Haiku

Is this a gratin?

Or just scalloped potatoes?

I never know which