Here is a vegan sweet potato pie recipe that I found on YouTube. For now, this will be the one I’ll be making to bring to the holiday gatherings. In the past, I have always been asked to bring desserts. Are desserts my specialty? Hmm…well, we will see what happens this year because anything I bring will be plant-based. I hope you like it.
Sweet Potato Pie
Ingredients for the Pie Filling:
2 cups of baked sweet potato (peeled)
1/2 cup maple syrup (or other sweetener of preference, use more for a sweeter pie)
1/2 cup coconut cream (my favorite is Trader Joe's because there are no added fillers)
2 TBS ground flaxseeds mixed with 5 TBS of water
2 tsp pumpkin spice (or a mix of your own favorites)
Ingredients for the Pie Crust:
1 1/2 cups of rolled oats
1/2 cup of nuts (suggestion: walnuts and/or pecans)
2 1/2 TBS Maple syrup
1 1/2 TBS coconut cream (from the same can used for the pie filling)
1/4 tsp Salt
Combine all the ingredients for the pie crust into a food processor and blend until uniform and it sticks together. Press into a 9" pie dish.
Combine all the pie filling ingredients into a blender or food processor until smooth. Add pie filling on top of the crust.
Bake at 350 degrees Fahrenheit for 45-50 minutes.
Allow to cool before serving. I prefer mine straight from the fridge! Perhaps you could whip the coconut cream as a nice topping addition and sprinkle with some shaved almonds.
I used sliced zucchini in place of the noodles and created my own version of cashew cream sauce in place of cheese. This is a meat free dish, but feel free to use a meat sauce if you prefer.
I prepared this in a small 5 x 7 casserole dish. Makes 2 servings.
2 medium size zucchini, sliced thin lengthwise
2 – 3 carrots, shredded or sliced
1/4 of a colored bell pepper, chopped
5 – 6 dehydrated tomato slices (my preference) or sun-dried tomatoes
15 ounce pasta sauce from a jar or make your own (See “Really Quick Pasta Sauce” option below.)
1 cup of cashews, soaked at least 30 minutes and no longer than 30 would be ideal
1/2 tsp lemon juice
2 fresh sprigs of parsley or 1/2 TBS dried parsley
garlic and onion powders, 1/8 tsp or less of each
Italian seasoning, 1/2 tsp
salt and pepper to taste
other optional ingredients:
yellow squash, mushrooms, grilled onions Directions:
Preheat oven to 350 degrees F.
Create cashew sauce by pureeing drained cashews with lemon juice, herbs and spices. Don’t forget to season with salt and pepper also. I would start with 1/4 tsp of salt. You can add a little water (or stock) if needed to thin. Set aside.
Using a mandolin slicer, slice the zucchini lengthwise.
Spread a small amount of pasta sauce on the bottom the casserole dish.
Create layers with zucchini, cashew sauce, vegetables, pasta sauce then repeat again and end with zucchini and pasta sauce.
Cover with parchment paper, oven-safe lid or covering of your choice and bake for about 30 minutes.
Top with fresh herbs like parsley or basil and serve.
Really Quick Pasta Sauce: This is a pasta sauce that I would use to create pizza sauce, but it was very handy when I needed a sauce for this dish and I didn’t have much time.
Using a high-speed blender (I use a Vitamix), blend the following ingredients: