Last night for dinner, I decided to try my hand at a sweet potato au gratin with mushroom and onions. The catch?! They had to be vegan and healthy - but of course! To my surprise, not only was it vegan and healthy… it was delish too! Made a great dinner served over fresh string beans and topped with cold salted tomato! Wanna give it a shot? Here’s what you’ll need:
- 3 Med-large sweet potatoes
- 1 Large onion
- 10oz Mushrooms (This is a standard container of white mush at the store. I used shiitake, feel free to experiment or use a mixture of various types!)
- 1 bunch of green onions
- 5-10 Tbsp Vegan mayo - Nayonaise
- Hot sauce
- Chili powder
- Salt/pepper
- Paprika
- Breadcrumbs
- Olive oil spray
On the side (to complete the dish):
- Fresh green beans, boiled
- Chopped and salted tomato
Preheat oven to 350.
First up: The ‘Au Gratin’
1.) Slice up the onion and mushrooms and throw them in a skillet over low-med heat {olive oil spray to coat} … Everything will sweat out and brown up as it’s caramelizing!
2.) Add salt/pepper and chili powder and for a creamy texture with a kick, add Nayonaise and hot sauce! (The Nayonaise will create your creamy “cheesy” texture) I added 5 tablespoons for just enough cream, guilt free - but at 35 calories per tablespoon, feel free to add as much as you’d like till it’s at your desired creaminess level!
3.) Stir in with chopped up green onions, Mmmm.
Now it’s time for the sweet potato layers!
1.) Wash your sweet potatoes thoroughly and slice them into thin {approx 1/4 inch} slices - I chose to keep the skin on.
2.) In order to soften them up before you start layering, throw them into boiling water for 5 minutes.
3.) Next START YOUR LAYING {engines}! Sprinkle each layer with salt and pepper.
4.) Time for the creamy filling - spread out a layer of your much&onion cream:
Continue laying switching between potatoes and filling till you’re out of ingredients. I ended up with 3 layers of potatoes and 3 layers of filling, with a mush&onion cream layer finish at the top. Before throwing it into the oven, sprinkle on some bread crumbs (they have a lot of calories so I went very light on the breadcrumbs - you can adjust to your crumly preference). Also add chili powder, paprika, salt and pepper!
You can play around with the top layer - whether you want potatoes or filling on top… it’s up to you!
25-35 minutes later at 350:
Finally, plated a top boiled fresh green beans and topped with chopped and salted fresh tomato:
Smacznego! Comes out to approx 90 calories for 18 of the pan! YUM!
Now go ahead and try it out and don’t be afraid to get creative! Tips? Tricks? Have an idea that kicks this dish up to the next level?! Let me know, Id love to try it!
