These Vegan Creamy Mushroom Stuffed Sweet Potatoes contain 295 kcal per serve. You can make this dish in 55 minutes. These stuffed sweet potatoes will become very delicious as well as fulfilling for vegans. Serve these Vegan Creamy Mushroom Stuffed Sweet Potatoes for parties, occasions, and family gatherings. There are a few equipment items to prepare this recipe. You can pair them with salads, rice, crispy baked tofu, or lentil vegetable soup. We will use sweet potatoes, olive oil, yellow onion, garlic, mushrooms, seasonings, cornstarch, water, and fresh parsley in this dish. Keep them chilled in a closed dish for three days.
STATS:
- Total duration: 55 minutes
- Course: Main
- Cuisine: American
- Number of calories: 295 kcal
- Cooking time: 40 minutes
- Diet: Vegan
- Portion size: One stuffed sweet potato
- Servings: Four
- Preparation duration: 15 minutes
EQUIPMENT:
- Baking tray
- Mixing spoon
- Spoon
- Chopping board
- Knife
- Large skillet
- Baking paper
INGREDIENTS:
- 1 small chopped yellow onion
- Half tsp black pepper
- 4 medium sweet potatoes
- One tbsp olive oil
- Three cloves garlic (mince them)
- 2 cups sliced mushrooms
- Half tsp salt
- 2 tbsp nutritional yeast
- 1 tsp dried thyme
- Half cup unsweetened plant milk
- One tbsp cornstarch
- Two tbsp water
- 2 tbsp fresh chopped parsley
INGREDIENT NOTES:
SWEET POTATOES:
- We use these as the basic ingredients for your dish. These will get soft when you bake them. Also, these will taste great when you add the creamy mushroom filling to them. Use russet potatoes if you need another option.
OLIVE OIL:
- Use this oil to saute the onion and mushrooms. It will make their taste richer. Use vegetable broth instead of this ingredient if you want.
YELLOW ONION:
- This onion will make a sweet filling for your potatoes. You can add shallots or white onions to your dish as well.
GARLIC:
- Garlic will make the flavor of your recipe savory. It tastes good with mushrooms as well. Use a little amount of garlic powder if you need an alternative for this.
MUSHROOMS:
- These are the basic things for your filling. These will also give your filling a good texture. Use portobello mushrooms, button mushrooms for this purpose.
BLACK PEPPER & SALT:
- Salt will improve the taste of your dish. Black pepper will include a little heat in your sweet potato filling.
DRIED THYME:
- Your mushrooms will get a warm taste from it. It will taste great when you mix it with mushrooms. Dried oregano is another idea for your use.
UNSWEETENED PLANT MILK:
- This milk will make the creamy texture for your sweet potato filling. You can add soy milk or coconut milk for this purpose.
NUTRITIONAL YEAST:
- If not there with you, use some vegan cream cheese. Nutritional yeast will give you a savory flavor in your dish. Also, it gives you a cheesy taste.
CORNSTARCH:
- When you cook the filling, use cornstarch to make it thick. The texture of your filling will become smoother, too. You may use flour instead of this as well.
WATER:
- Water is important to make a cornstarch mix to add to your filling.
FRESH PARSLEY:
- You will add parsley to your prepared dish for color. It will make your potatoes feel fresh as well. Cilantro can also work for this purpose.
INSTRUCTIONS:
- Warm your oven to 200°C.
- Add baking paper to your tray.
- Wash your sweet potatoes properly.
- Now pierce them using a fork many times.
- Arrange them on the tray.
- Then bake them for 40 minutes.
- In the meantime, use your skillet to heat it on medium flame.
- Add olive oil to it to cook the cut onion for four minutes.
- Then add mushrooms and garlic to cook for eight minutes.
- Now mix in thyme, pepper, and salt.
- Include nutritional yeast & unsweetened plant milk in the skillet too.
- Now, make a mix of cornstarch and water in a bowl.
- Add it to the skillet as well.
- Mix all of them to make a thick sauce filling.
- Take your baked potatoes and lightly cut them to open a little.
- Mash the inside of them to fluff.
- Then add the filling to every potato and spread parsley on top to finish.
SERVING SUGGESTIONS:
VEGAN SOUPS:
- Lentil Vegetable Soup
- Tomato Soup
- Roasted Carrot Ginger Soup
SALAD SUGGESTIONS:
- Spinach Walnut
- Cucumber Tomato
RICE OPTION:
- Brown Rice
SNACK PAIRINGS:
- Baked Tofu
- Grilled Tempeh
- Roasted Chickpeas
TIPS:
- Use medium sweet potatoes, so they bake properly in 40 minutes.
- Don’t put too many mushrooms in the skillet so they don’t overcrowd.
- You can add some vegan parmesan on top to make your recipe more flavorful.
STORAGE INFORMATION:
FRIDGE:
- Add your dish to a closed box to chill for three days.
FREEZER:
- Freeze your stuffed potatoes in a freezer box after wrapping them individually for two months.
FAQs:
Can I skip oil from my recipe?
- Yes, you can cook the vegetables using vegetable broth.
What mushrooms should I use?
- You can add shiitake, button, or cremini mushrooms if you like.
NUTRITIONAL INFORMATION:
Net Carbs: 33 grams
Vitamin A: 18,500 IU
Protein: 8 grams
Potassium: 760 mg
Calories: 295 kcal
Total Carbs: 39 grams
Fiber: 6 g
Iron: 2.4 milligrams
Calcium: 90 mg
Sodium: 320 milligrams
