The Vegan Crispy Sweet Potato & Butternut Rosti Lasagna Stack with Feta Caramelized Onion Cranberry & Sage Brown Butter is a comforting dish. We made it with sweet potatoes, butternut squash, onion, olive oil, butter, sage leaves, vegan feta cheese, cranberries, thyme, seasoning, flax egg, and parmesan cheese. This meal contains 7 grams of protein and 430 calories per serving. It becomes ready to serve in just one hour and ten minutes. Store this Vegan Crispy Sweet Potato & Butternut Rosti Lasagna Stack with Feta, Caramelized Onion, Cranberry & Sage Brown Butter for three days in the refrigerator. You may serve it with balsamic glaze, vegan tomato soup, garlic aioli, lentil loaf, garlic herb cauliflower, maple roasted carrots, or stuffed bell peppers.
STATS:
- Total time: 1 hour 10 minutes
- Diet: Vegan
- Cooking time: 45 minutes
- Serving size: 1 stack
- Calories: 430 kcal
- Serving: 4
- Cuisine: European
- Preparation time: 25 minutes
- Course: Main
EQUIPMENT:
- Vegetable peeler
- Box grater
- Knife
- Cutting board
- Large mixing bowl
- Baking paper
- Spatula
- Whisk
- Measuring cups and spoons
- Large nonstick skillet
- Clean kitchen towel
- Small saucepan
- Baking sheet
- Serving plates
INGREDIENTS:
- 2 medium grated sweet potatoes
- 1/3 cup dried cranberries
- 2 cups grated butternut squash
- Half tsp dried thyme
- 1 small sliced yellow onion
- 3 tbsp olive oil
- Half tsp garlic powder
- 4 tbsp vegan butter
- 10 sage leaves
- Half cup crumbled vegan feta cheese
- Salt and black pepper, to taste
- Quarter cup all-purpose flour
- 1 large egg replacement equivalent
- Two tbsp grated vegan Parmesan cheese
INGREDIENT NOTES:
SWEET POTATOES:
- They make the main base of the rosti layers and get tender after cooking. Their naturally sweet taste works well with the salty vegan feta and savory herbs. You may utilize grated regular potatoes as per your preference.
BUTTERNUT SQUASH:
- We use it to add soft texture and rich orange color to the recipe. It pairs nicely with the sweet potatoes and makes the layers delicious. You may replace it with grated pumpkin if required.
YELLOW ONION:
- Add onion to provide a savory and sweet filling in the stack. We cook the onion to give it a deeper golden color and rich taste. You may utilize shallots as another choice.
OLIVE OIL:
- This oil makes the onion soft and caramelize them well while cooking. Olive oil cooks the rosti layers and makes them crispy. Utilize sunflower oil as a substitute.
INSTRUCTIONS:
- First, cover the sheet with baking paper and warm the oven to 400°F.
- Grate the peeled sweet potatoes and butternut squash, then put them in the kitchen towel.
- Squeeze the veggies properly and remove the moisture, then put them in the large bowl.
- Mix flour, prepared flax egg, salt, garlic powder, dried thyme, and black pepper with the grated vegetables.
- Warm one tbsp olive oil in the skillet on medium-low flame and cook onion for 15 minutes.
- Now heat the remaining 2 tbsp olive oil in the skillet on medium flame and divide the vegetable mixture into round portions.
- Press the portions into a compact layer and cook them in batches for 4 minutes per side.
- Put the cooked rosti layers on the sheet and sprinkle vegan parmesan on them.
- Bake these layers for ten minutes, then melt the vegan butter in the saucepan on medium-low flame.
- Cook the sage leaves for 4 minutes, stirring frequently, then turn off the flame.
- Add one crispy rosti layer to the plate, then include some caramelized onions, crumbled vegan feta, and dried cranberries.
- Repeat the layers to use all the ingredients, then drizzle warm sage butter on the stack and serve.
SERVING SUGGESTIONS:
SALADS:
- Arugula and Pear Salad
- Apple and Spinach Salad
- Kale and Cranberry Salad
- Cucumber and Tomato Salad
- Mixed Greens with Balsamic Dressing
ROASTED VEGETABLES:
- Garlic Roasted Brussels Sprouts
- Maple Roasted Carrots
- Lemon Roasted Broccoli
- Balsamic Roasted Beetroot
- Garlic Herb Cauliflower
MAIN:
- Lentil Loaf
- Creamy Vegan Mushroom Risotto
- Stuffed Bell Peppers
- Lentil and Vegetable Shepherd’s Pie
- Mushroom Wellington
SOUPS:
- Butternut Squash Soup
- Creamy Vegan Tomato Soup
- Potato and Leek Soup
- Mushroom Soup
SAUCES AND DIPS:
- Garlic Aioli
- Herb Yogurt Sauce
- Balsamic Glaze
- Cashew Cream
- Lemon Tahini Dressing
TIPS:
- Make sure to properly remove the excess moisture from the vegetables so you get crispy rosti layers.
- Keep the rosti layers thin so that they cook evenly and without difficulty.
- Cook the onions slowly to achieve better softness and a sweeter taste.
- Put together the layers of the stack right before serving for the best taste.
STORAGE INFORMATION:
FRIDGE:
- Include this dish in a closed container and store for 3 days.
FREEZER:
- Freeze this meal for two months in the vessel.
FAQs:
Why do the rosti layers fall apart?
- Vegetables with excess moisture cause the rosti layers to fall apart.
Is it possible to prepare this dish earlier?
- Yes, you can cook the rosti in advance and store in the refrigerator.
Does frozen butternut squash work well in this recipe?
- Yes, frozen butternut squash yields better results once the moisture is properly removed.
What is a good replacement for vegan feta?
- You can use crumbled seasoned tofu instead.
Should vegan butter be left out of this recipe?
- You can substitute olive oil gently warmed with sage leaves.
NUTRITIONAL INFORMATION:
Net carbs: 43 g
Iron: 2.8 mg
Total carbs: 51 g
Vitamin A: 18,000 IU
Fiber: 8 g
Calories: 430 kcal
Calcium: 150 mg
Protein: 7 g
Sodium: 420 mg
Potassium: 850 mg
