Description
A delicious vegan dish featuring roasted cauliflower steaks paired with creamy mashed sweet potatoes, perfect for any occasion.
Ingredients
Scale
- 2 Big Sweet Potatoes (Peeled and Chopped, about 700g)
- 110 mL Soy Cream (about 1/4 cup, or adjust for consistency)
- 1/2 tsp Garlic Powder
- 1/4 tsp Orange Zest
- 1 tbsp Vegan Butter
- Salt and Pepper to taste
- 1 Cauliflower (Chopped into thick slices)
- Olive Oil
- Cooked Lentils for 4 People
- Fresh Herbs (Your choice)
- Chopped Pistachios
Instructions
- Preheat the oven to 210 °C (410 °F).
- Wash and cut the cauliflower into thick slices, removing the leaves. Place on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, salt, and pepper. Turn the slices and season the other side.
- Roast for about 30 minutes, flipping halfway through, until golden brown and tender.
- Boil the chopped sweet potatoes in a pot of water for about 15-20 minutes until tender. Drain and transfer to a bowl.
- Mash the sweet potatoes, adding soy cream incrementally to achieve desired creaminess. Mix in vegan butter, garlic powder, orange zest, salt, and pepper.
- Warm up the cooked lentils on the stove.
- Plate the dish starting with mashed sweet potatoes, topped with warm lentils and a slice of roasted cauliflower. Garnish with herbs and chopped pistachios.
Notes
For extra flavor, consider adding spices like smoked paprika or curry powder to the mash. Store leftovers in airtight containers in the fridge for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan, Cauliflower Steak, Mashed Sweet Potatoes, Healthy Dinner, Plant-Based