Vegan MoFo VI / Sweet Potato & Leftover Gratin

For Sunday night dinner, I had some leftover risotto with different vegetables. I decided to spice it up a bit, and in my mind I had the recipe for a shepherd's pie with sweet potatoes, so that's my take on that!

Sweet Potato Top-Layer:
2 sweet potatoes, peeled
1-2 tsp. sugar
1 tsp. salt
2 tsp. vegan butter
pepper, herbs, paprika, curry

Cut the sweet potatoes in small pieces. Heat some olive oil in a pan and sauté the sweet potatoe pieces for a few minutes, and sprinkle with sugar and salt. Add some water, just until the pieces are covered. Now cook until tender. Drain the sweet potatoes, and mash with vegan butter. Add spices if desired.

At first, I mixed my vegetable risotto with about 2 Tbsp. of nutritional yeast, and added some mushrooms, that I simply roasted for a few minutes and added some spices. I spread the risotto-mixture in a greased baking dish and on top I added some caramelized onions and lastly I spread the mashed sweet potatoes and some chopped walnuts. Bake with 160°C for about 25 minutes and let sit for 5 minutes before serving!

Notes:
You can use almost any leftovers as a filling. If it is too dry, add some vegetable broth, mixed with some soy sauce.

Trust me, if I say so, this was utterly delicious!! I couldn't get enough! The balance between sweet and salty is perfect, and makes this improvised dish very special!

Vegan Mofo III / Roasted Potatoes & Tomato Basil Falafel

For my third Vegan MoFo-Post I'll show you what I had for dinner. This is so easy, yet delicious. I love roasted potatoes! The Falafel were also very good, the best I've had!

Roasted Sweet Potatoes & Potatoes
2 sweet potatoes, peeled
3 potatoes
olive oil
worcester sauce
salt, pepper
dried thyme

Preheat oven to 200°C (395F).Cut the potatoes and sweet potatoes in long, thin, chips-like pieces and toss them in a bowl. Drizzle with olive oil and some worcester sauce and season with salt, pepper and dried thyme. Place on a baking sheet and roast for about 30 minutes or until crispy.

Red Pepper & Carrot - Sauce
1 small onion
1 red pepper
1 carrot, peeled
white wine
1 tsp. bouillon concentrate
2 tbsp. soy yoghurt

Cut onion in small pieces and heat in some olive oil in a small pan. Add the red pepper and carrot in small pieces and let them fry for about a minute. Now add a splash of white wine and the bouillon concentrate and some water if needed. Let it cook for about 15 minutes, until tender. Take the pan from the heat, add the soy yoghurt and puree the mixture to your desired consistency.

Tomato Basil Falafel
1 can chickpeas, rinsed and peeled
4-5 dried tomatoes in oil
1 small onion, cut
10 fresh basil leaves, cut
worcester sauce (optional)
4-5 tbsp flour
salt, pepper
dried herbs (optional)

Preheat oven to 160°C (320F). Add the chickpeas to your food processor and process until crumbly. Then add the dried tomatoes and continue to blend. As you add the basil and onion, also add the salt, pepper, herbs and worcester sauce as much as you like as this is optional. When you blended everything start adding flour bit by bit, until the dough forms. Now you only have to form balls, place them on a baking sheet and bake for 15 minutes.



Enjoy!