Sweet Potato-Mushroom Casserole

This vegan casserole is packed with nutrients that are perfect for a vegan and even non-vegan. Filled with boiled or steamed sweet potatoes, mushroom filling, and an earthy flavor of thyme and rosemary. Ideal for all occasions and on Thanksgiving day.

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Prep Time 30

Cook Time 30

Total Time 1

Course casserole

Cuisine Thanksgiving Day

Calories 2678 kcal

Ingredients

Cream sauce ingredients:

12 oz. cashew milk or any plant-based milk
4 oz. cashew soaked
1/2 cup oat flour homemade or store-bought
1-2 cups nutritional yeast
2 oz. lemon juice fresh
black pepper freshly ground
kosher salt

Sweet Potatoes and Mushroom Filling:

3 cups sweet potatoes boiled; peeled and dice
3 cups mushrooms any kind of mushroom, cut into dice
2 cups red onion cut into dice
12 cloves garlic minced
6 sprigs thyme fresh or dried
3 sprigs rosemary fresh or dried
8 oz. panko breadcrumbs
3 tbsp red wine vinegar
5 cups chives finely chopped, for mixture and garnish
½ cup cranberries fresh or dried
½ tsp kosher salt
¼ tsp black pepper

Instructions

Preheat the oven to 375°F and prepare the casserole dish with oil.

Make a cream sauce:

In a hot water, soak the cashews for at least 8 to 10 minutes.
Using a blender, pulse the soaked cashews, cashew milk, flour, nutritional yeast, lemon juice, kosher salt, and black pepper until the mixture is smooth.

Make a filling:

Steam or boil the sweet potatoes for 15 minutes or until tender. Set them aside.
In a skillet over medium-high heat, saute the onions, mushroom, and garlic for 8-10 minutes.
Then, add the vinegar, thyme, and rosemary. Cook again for 5 minutes. Remove from the heat.
Combine the cranberries, panko breadcrumbs, chives, kosher, and pepper into the mushroom filling. Mix until well combined.

Assemble and bake:

Over a greased casserole dish, pour some of the cream sauce then layered with sweet potatoes, followed by the mushroom mixture. Repeat until done.
In a preheated oven, bake the casserole dish for 30 minutes or until golden brown.
Garnish with chives and drizzled with cream sauce. Serve and enjoy!

Nutrition

Calories: 2678kcalCarbohydrates: 419gProtein: 87gFat: 83gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gCholesterol: 76mgSodium: 2590mgPotassium: 5477mgFiber: 55gSugar: 51gVitamin A: 65652IUVitamin C: 206mgCalcium: 567mgIron: 23mg

Keyword holiday recipe, main course, mushroom, plant-based, sweet potato, vegan, vegetarian meal

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