Ingredients
Scale
- 4 sweet potatoes
- 1/2 head of cauliflower
- 1/2 cup of nutritional yeast
- 1/2 cup of veggie broth or water
- 1 clove of garlic
- 1/2 tsp cayenne pepper
- 1 small chili pepper
- 1 tbsp white miso
- 1 tbsp lemon juice
- 1 tbsp tahini
- 3/4 cup of diced tempeh
- 1 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 4 sun-dried tomatoes
- 1 cup of kale
- 20 fresh basil leaves
- 1/3 cup of pecan nuts
Instructions
- Wash sweet potatoes, place them on a baking tray and use a fork to pierce a few holes into potatoes. Roast them at 180°C/360ºF for about 45 minutes or until fork-tender.
- Meanwhile cut cauliflower into large florets. Bring a large saucepan of water to the boil, then add the cauliflower and cook for 15-20 minutes, until cauliflower is soft. Drain and let cool a bit.
- For the cheesy sauce add cooked cauliflower, nutritional yeast, broth, garlic, cayenne, chopped chili, miso, lemon juice and tahini to a blender and blend until completely smooth.
- Heat balsamic and apple cider vinegar together in a skillet. Add tempeh cubes and stir quickly to coat. Sauté over high heat until begins to turn crisp, about 5 minutes. Stir frequently.
- Prepare remaining toppings, such as chopped kale, basil, sun-dried tomatoes and pecans.
- To serve split open baked potatoes and gently press in on both ends. Fill each potatoes with cauliflower cheese and toppings. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main
- Cuisine: Vegan