A yummy vegan sweet potato and vegetables bake that can be served as a main meal or side dish.
Prep Time: 15 mins
Cook Time: 45 mins
3 medium sweet potatoes, peeled and thinly sliced
1 cup frozen peas
1 cup sliced mushrooms
2 cups baby spinach
350 grams tofu
2 cups unsweetened soy milk
1 cup nutritional yeast
1/2 cup all-purpose flour
salt and pepper, to taste
fresh basil leaves, for serving
Cook peas in a saucepan of boiling water until tender, drain and set aside. In a mixing bowl using hand mixer beat tofu and soy milk together, until smooth. Add in nutritional yeast, flour, season to taste and mix until well combined.
Preheat oven to 180°C and lightly grease a 23 cm baking tin with olive oil. Arrange half of the potatoes over the base of the baking tin, overlapping slightly. Top with half of the peas, half of the mushrooms and half of the spinach. Continue with the remaining potato, peas, mushrooms and spinach.
Pour over the tofu mixture and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the sweet potatoes are tender and the top is golden brown. Serve warm or at room temperature with fresh basil leaves. Enjoy!