Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes
Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian main course. One serving contains 457 calories, 21g of protein, and 20g of fat. For $2.22 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of ground paprika, cider vinegar, cashews, and a handful of other ingredients are all it takes to make this recipe so yummy. A few people made this recipe, and 41 would say it hit the spot. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. If you like this recipe, you might also like recipes such as Broccoli and Cheddar Stuffed Potatoes, Broccoli-and-Cheddar-Stuffed Baked Potatoes, and Cheddar, Broccoli, and Barley Sweet Potatoes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 Tbsp avocado oil
2 large crowns broccoli chopped into florets
1/2 cup raw cashews soaked 3 hours
1.5 Tbsp cider vinegar
3 Tbsp fresh parsley finely chopped
1/4 tsp ground paprika
1 Tbsp hemp seeds
1/3 cup Bob's Red Mill Nutritional Yeast
2 Tbsp Bob's Red Mill Nutritional Yeast to taste
2 tsp red pepper flakes
1/4 tsp sea salt
3/4 tsp sea salt to taste
4 small sweet potatoes roasted
3 Tbsp tahini
3/4 cup water
Equipment:
bowl
blender
aluminum foil
oven
frying pan
wok
Cooking instruction summary:
Instructions Prepare the Vegan "Cheese" Sauce: Place cashews in bowl and cover with 2 inches of water. Soak 3 hours or overnight. Drain cashews. Add all ingredients, including soaked cashews, to a high-powered blender. Blend on high for 1 minute or until sauce is completely smooth. Taste for flavor and add more sea salt, cider vinegar, or 1/2 tsp garlic powder. Either use immediately or store in an air-tight container in the refrigerator. The sauce stays fresh for up to 10 days. Note: Sauce will thicken in the refrigerator, so stir well before using. Make the Stuffed Sweet Potatoes Preheat oven to 400 degrees F. Wash and dry the sweet potatoes and poke several times with a fork. Wrap in foil and roast 50 to 70 minutes, until sweet potatoes are very tender. When the sweet potatoes have about 10 minutes left of roast time, prepare the sauteed broccoli (note: you can also roast the broccoli). Heat the avocado oil in a large skillet or wok over medium heat. Add the broccoli florets and stir well. Cover and cook until broccoli turns bright green, about 2 to 3 minutes. Sprinkle on the nutritional yeast, paprika, and sea salt, and continue cooking until broccoli has reached desired doneness. Once potataoes have finished roasting and are cool enough to handle, slice them open lengthwise. Spoon in several tablespoons of Vegan "Cheese" Sauce, then stuff with sauteed broccoli. Drizzle with additional "cheese" sauce and sprinkle with hemp seeds, red pepper flakes, and fresh parsley.
Step by step:
Prepare the Vegan "Cheese" Sauce
1. Place cashews in bowl and cover with 2 inches of water. Soak 3 hours or overnight.
2. Drain cashews.
3. Add all ingredients, including soaked cashews, to a high-powered blender. Blend on high for 1 minute or until sauce is completely smooth. Taste for flavor and add more sea salt, cider vinegar, or 1/2 tsp garlic powder.
4. Either use immediately or store in an air-tight container in the refrigerator. The sauce stays fresh for up to 10 days. Note: Sauce will thicken in the refrigerator, so stir well before using.
5. Make the Stuffed Sweet Potatoes
6. Preheat oven to 400 degrees F. Wash and dry the sweet potatoes and poke several times with a fork. Wrap in foil and roast 50 to 70 minutes, until sweet potatoes are very tender.
7. When the sweet potatoes have about 10 minutes left of roast time, prepare the sauteed broccoli (note: you can also roast the broccoli).
8. Heat the avocado oil in a large skillet or wok over medium heat.
9. Add the broccoli florets and stir well. Cover and cook until broccoli turns bright green, about 2 to 3 minutes. Sprinkle on the nutritional yeast, paprika, and sea salt, and continue cooking until broccoli has reached desired doneness.
10. Once potataoes have finished roasting and are cool enough to handle, slice them open lengthwise. Spoon in several tablespoons of Vegan "Cheese" Sauce, then stuff with sauteed broccoli.
11. Drizzle with additional "cheese" sauce and sprinkle with hemp seeds, red pepper flakes, and fresh parsley.
Nutrition Information:
covered percent of daily need
