This vegan sweet potato recipe incorporates some of my favorite flavors - orange, cinnamon, nutmeg and coconut. You can make all kinds of healthy vegan recipes with the last vegetables in your fridge.
Tonight I paired my sweet potato with eggplant - a combination I probably wouldn't have put on a plate had they not been the last veggies in the kitchen, but they went really nicely together. Sweet potato always makes for the best vegan recipes is my view.
Prep time: 10 minutes
Cooking Time: 30 minutes
Time from start to eating: 40 minutes
Makes 3-4 servings
Click for video transcription
Hey guys, this is Heather from healthyveganrecipes.net. Today I have a vegan sweet potato recipe for you. So today is one of those days where I don’t have very much in the fridge, I don’t have very much in the cupboard, and its time for dinner.
So, what I’m going to show you is what I’ve come up with based on my very limited supplies of vegetables. And what I have are sweet potato, eggplant, orange and some parsley, and of course, herbs and spices, and all that fun stuff.
So, for this vegan sweet potato recipe, what I’m going to start with is with — I have cubed the sweet potato, peeled and cubed and put it in a pot with just a little bit of water. It will steam the sweet potatoes, and then I’m going sprinkle some salt and rub it in, it will help it cook faster — if they manage to stay in the pot.
I’m going to do the exact same thing with the eggplant, but it’s not going to take long to cook, so I’ll start with that a little bit later. It’s also helpful to put a lid on the pot while its cooks, so that the water doesn’t evaporate and it will keep cooking.
So the sweet potatoes are softening-out pretty nicely, while the eggplant with some garlic — where you can see the water bubbling at the bottom of the pot and it needs to be stirred every now and then. And one of the ways to minimize your time in the kitchen is to prepare things while other things are cooking.
So, while those two finish cooking, I’m going to do the dressing for the eggplant. Now, I’ve been cooking more and more without using oil in my cooking methods, but it doesn’t mean that I don’t use fat in my recipes. What I’m using for “fat” in the eggplant is tahini, to make a nice creamy dressing and to coat that eggplant is some fatty-deliciousness.
What I’ve got is a couple of teaspoons of tahini in a little bowl with a couple teasspoons of apple cider vinegar. Apple cider vinegar is a better choice that other vinegars because it doesn’t actually acidify your body. Even though it’s an acid, it doesn’t acidify compared to other vinegars like balsamic, white vinegar, and the wine — stuff like that.
And so, for this vegan sweet potato recipe, I’m going to whisk these two together before adding anything else until it’s thick. See how thick that is, it’s even too thick for a dressing. What I do in this point is add some water to thin it out. You can thin it out to whatever consistency you like.
I usually add just a little bit more of water to the zucchini and cider vinegar. And then, once you get the consistency you’re looking for, you can season it with a little bit of salt, fresh ground pepper, and the last of my parsley.
Parsley does really well if after you bought it, you chopped off the ends like you usually did with flowers, and then put it in a glass of water. They can actually absorb some of the water into their leaves. I’m just going to chop these up finely, mix it with the dressing, and that would be ready to go.
Now my sweet potatoes are done, I’m going to season them with some cinnamon, just a little bit, and then with nutmeg. I’m going for some sweet themes tonight so I got some orange, chopped-up with some precious zest. I love using zest, and if you do not have a zester, do pick one up. They’re like a couple of bucks at the thrift store or even in a new store.
In this vegan sweet potato recipe, I’m using this flaked, toasted coconut that I get at my grocery store — it is wonderful. Here, let me get some in my hand so you can actually see it. This is unsweetened coconut, don’t get the “sugary” kind, that is not good for you. If you can get something like this, it is so amazing — otherwise, the regular flaked coconut is just fine.
Coconut is another source of fat that is not oil. So never say that I don’t used fat in my cooking. I like to do lower-fat recipes especially in the summer, just to keep things a little bit lighter. If you’re going to stir, its helpful to get both hands and this would be nice.
Just put the lid back on, and wait for the eggplant to finish cooking. So, we got these sweet, sweet potatoes over there and some salty tahini parsley-eggplant over there. Sometimes I like to get a little sweet and a little salty on my plate.
So I hope you enjoyed that vegan sweet potato recipe, and I hope that you can find something lovely to make — whatever you have in your fridge tonight. Go find the recipe for these at healthyveganrecipes.net.