Loaded Baked Sweet Potatoes with Vegan Cheese Sauce
Ingredients
- 1 can of white beans
- 1/2 tsp of onion powder
- 1/2 tsp of garlic powder
- 3 tbs of olive oil
- 1 tbs of Dijon
- 1 tbs of white miso
- 1 tbs of apple cider vinegar
- 3 tbs of nutritional yeast
- 3/4 cup of oat milk (full fat)
Baked sweet potatoes components
- 4 sweet potatoes
- 1 cup of peas
- 2 jalapeño peppers, finely chopped (optional)
Baked seasoned tofu components
- 16 oz of extra firm tofu, diced
- 2 tbs of liquid aminos
- 2 tbs of olive oil
- 1/2 tsp of garlic powder
Preparation
Pre-heat oven to 425.
Line your baking sheet and prick your sweet potatoes with a fork.
Cook for about 50 minutes or until nice and soft.
Let your potatoes cool.
Cut your potatoes open once they are cool.
Top with peas and jalapeño peppers.
Add some baked tofu.
Top it off with the vegan cheese sauce.
Enjoy.
Cheese sauce
In a pot, add all of your ingredients.
Cook on medium heat for about 5 minutes.
Once ingredients have cooked, add them to your blender.
Blend all ingredients until smooth.
Baked seasoned tofu
Pre-heat oven at 350 degrees F.
In a mixing bowl, scramble your block of tofu.
Add the rest of the ingredients and mix well.
Place the tofu on a baking sheet.
Place in the oven for 20-30 minutes or until golden brown.
Remove from the oven and let it cool.
Tips
If the cheese sauce is too thick, add some water or more oat milk to adjust consistency.
