Serve these TEMPEH & KALE STUFFED SWEET POTATOES WITH CREAMY MUSHROOM SAUCE to anyone, and you’ll have a fan for life!
They are that good.
There are three main components to this recipe. And, though the three of them together make for an explosive flavor combination, you’re going to want to use each of the compone separately in other recipes. For example, the creamy mushroom sauce, if doubled, would be amazing with pasta. or, the kale and tempeh stir fry that can be a meal on its own. You’ll see!
The recipe might read like a lot of work, but it’s truly easy to make. Perfect for when you want to wow someone, but don’t want to sweat it too much. Hope you enjoy this one as much as I did!
TEMPEH & KALE STUFFED SWEET POTATOES WITH CREAMY MUSHROOM SAUCE
WHAT YOU'LL NEED:
2 sweet potatoes (about 1 lb. each)
1 Tbsp + 1 tsp olive oil, divided
1/2 large onion, finely diced
1 garlic clove, minced
8 oz tempeh, cubed
1 Cup chopped kale, packed
1 tsp soy sauce
For the Mushroom Sauce:
1 Tbsp olive oil
8 oz mushrooms, sliced
1 garlic clove, minced
1 Tbsp vegan butter
1 Tbsp flour
3/4 Cup unsweetened non-dairy milk
1/2 to 1 Tbsp lemon juice
Salt & pepper to taste
HOW TO MAKE IT:
Preheat oven to 400°F. Poke holes all over the sweet potatoes with a fork. Rub with teaspoon of oil. Place on a baking sheet and roast for about 1 hour, flipping halfway, until tender. When you can insert a knife smoothly into the center they will be done.
Meanwhile, make the mushroom sauce. Heat 1 Tbsp of oil on a medium pan over medium heat. Add the mushrooms and garlic and sauté until soft, about 4 to 5 minutes. Remove the mushrooms and garlic from the pan and set aside.
Again over medium heat, melt the vegan butter. Stir in the flour to form a paste and allow to cook for about 1 minute.
Gradually stir in the milk and whisk the mixture together until it's smooth and a thick paste. Add the mushrooms and lemon juice, and cook for 1 to 2 minutes, or until thick.
Pour mixture in a blender and process until smooth. Taste and season with salt snd pepper. Set aside.
Next, make the tempeh. Heat oil in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes.
Add kale and soy sauce, cook for a few minutes more until kale is bright green and starts to wilt. Turn off heat.
When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with the tempeh mixture, and drizzle the mushroom sauce on top.