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!
Servings
Ingredients
- 22 oz Extra Firm Silken Tofu I used Mori Nu
- 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 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Thyme
- 1 tsp Nutmeg
- 1 tsp Pumpkin Pie Spice
- 2 cup Vegan Shredded Cheddar Cheese I used Violife Cheddar shreds
Instructions
- Pre-heat oven to 375 F (191 C).
- 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.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Sweet Potato Gratin
Did you make this recipe?Mention @proteindeficient.vegan