Why Make This Recipe
Vegan Cauliflower Steak & Mashed Sweet Potatoes is a delightful dish that satisfies without the need for animal products. This recipe is not only healthy and vegan but also full of flavor. The combination of roasted cauliflower and creamy sweet potato mash creates a wonderful texture and taste. Plus, it’s easy to prepare, making it a great choice for any meal.
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How to Make Vegan Cauliflower Steak & Mashed Sweet Potatoes
Ingredients
PURÉE (MASHED SWEET POTATOES)
- 2 Big Sweet Potatoes, Peeled, Chopped (approximately 700 g)
- 110 mL Soy Cream (1/4 Cup)
- 1/2 tsp Garlic Powder
- 1/4 tsp Orange Zest
- 1 tbsp Vegan Butter
- Salt, Pepper
CHOU-FLEUR (CAULIFLOWER)
- 1 Cauliflower, Chopped into Thick Slices
- Salt, Pepper
- Olive Oil
DECO
- Cooked Lentils for 4 People
- Fresh Herbs
- Chopped Pistachios
Directions
- Preheat your oven to 210 °C (410 °F).
- Wash the cauliflower and cut it into thick slices. Remove the leaves. Place the slices on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with garlic powder, and add salt and pepper. Turn them over and repeat the seasoning.
- Bake for 30 minutes. After 15 minutes, gently flip the cauliflower slices. They should be golden on the bottom. The dish is ready when both sides are golden and the cauliflower is tender; a knife should easily go through. If it browns too fast or is not cooking well, cover it with aluminum foil.
- Meanwhile, put the sweet potato pieces in a pot. Fill with water and bring to a boil.
- Cook for about 15-20 minutes or until the potatoes are tender. Drain them and transfer to a bowl.
- Using a potato masher, mash the sweet potatoes. Add salt, pepper, and stir. Gradually mix in the soy cream to reach your desired consistency, then add the vegan butter. Use an immersion blender for a smooth and creamy texture. If needed, add more soy cream.
- Heat your lentils.
- On each plate, add a scoop of sweet potato puree, spoon some lentils over it, and place a cauliflower steak on top.
- Garnish with fresh herbs and chopped pistachios, then enjoy!
How to Serve Vegan Cauliflower Steak & Mashed Sweet Potatoes
Serve this dish warm on a nice plate. It looks appealing with the colorful mashed sweet potatoes and garnished lentils. You can add extra herbs on top for a fresh touch.
How to Store Vegan Cauliflower Steak & Mashed Sweet Potatoes
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days. Reheat the cauliflower and mash before serving again.
Tips to Make Vegan Cauliflower Steak & Mashed Sweet Potatoes
- Make sure to cut the cauliflower into evenly thick slices for even cooking.
- You can adjust the sweetness of the mashed potatoes by adding more or less soy cream.
- Feel free to add some spices like paprika or cumin for extra flavor in the cauliflower.
Variation
You can replace the sweet potatoes with regular potatoes or other root vegetables if desired. For a different taste, try adding nutritional yeast to the mashed sweet potatoes for a cheesy flavor.
FAQs
1. Can I use frozen cauliflower?
Yes, you can use frozen cauliflower, but make sure to thaw and drain it well before cooking.
2. Can I make this ahead of time?
Yes, you can prepare the components separately ahead of time and assemble them when ready to serve.
3. Is this recipe gluten-free?
Yes, all ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
Vegan Cauliflower Steak & Mashed Sweet Potatoes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful and healthy vegan dish featuring roasted cauliflower and creamy mashed sweet potatoes.
Ingredients
- 2 Big Sweet Potatoes, Peeled, Chopped (approximately 700 g)
- 110 mL Soy Cream (1/4 Cup)
- 1/2 tsp Garlic Powder
- 1/4 tsp Orange Zest
- 1 tbsp Vegan Butter
- Salt, to taste
- Pepper, to taste
- 1 Cauliflower, Chopped into Thick Slices
- Olive Oil, for drizzling
- Cooked Lentils for 4 People
- Fresh Herbs, for garnish
- Chopped Pistachios, for garnish
Instructions
- Preheat your oven to 210 °C (410 °F).
- Wash the cauliflower and cut it into thick slices. Remove the leaves and place the slices on a baking sheet lined with parchment paper.
- Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Turn over and repeat seasoning.
- Bake for 30 minutes, flipping the cauliflower slices halfway through. They should be golden and tender.
- Meanwhile, place the sweet potato pieces in a pot, cover with water, and bring to a boil.
- Cook for about 15-20 minutes or until tender. Drain and transfer to a bowl.
- Using a potato masher, mash the sweet potatoes. Add salt, pepper, and gradually mix in the soy cream, then stir in the vegan butter.
- Heat your lentils.
- On each plate, add a scoop of sweet potato puree, spoon lentils over it, and place a cauliflower steak on top.
- Garnish with fresh herbs and chopped pistachios, then enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan, cauliflower, sweet potatoes, healthy, main course
