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Loaded Vegan Sweet Potato with Tempeh Bacon and Vegan Cheese Sauce
Created by: Howcan Team
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces tempeh, sliced
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1/2 cup raw cashews, soaked in water for 2 hours
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes and pierce them with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Brush the tempeh slices with the mixture and set aside.
- Heat a non-stick skillet over medium heat. Add the tempeh slices and cook for 3-4 minutes on each side, until crispy. Drizzle with soy sauce and maple syrup, and cook for another 1-2 minutes. Remove from heat and set aside.
- In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend until smooth and creamy. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
- Once the sweet potatoes are cooked, slice them open and fluff the insides with a fork. Top each sweet potato with the tempeh bacon and drizzle with the vegan cheese sauce.
- Serve immediately and enjoy!
The Loaded Vegan Sweet Potato with Tempeh Bacon and a drizzle of vegan cheese sauce is a mouthwatering dish that has gained popularity in the plant-based food scene. This innovative dish combines the natural sweetness of roasted sweet potatoes with the smoky flavor of tempeh bacon and the creamy richness of vegan cheese sauce. Chefs in trendy vegan restaurants across the United States, particularly in cities like Los Angeles, New York, and Portland, have put their own unique spin on this dish, making it a staple for those seeking a satisfying and flavorful vegan meal. The key to getting this dish right lies in perfectly roasting the sweet potatoes, crisping up the tempeh bacon, and creating a velvety vegan cheese sauce that ties everything together. For those looking to try this dish, seeking out a restaurant known for its creative vegan offerings or experimenting with different variations of tempeh bacon and cheese sauce can elevate the experience.
60 min
4
380 calories
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