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Bolognese stuffed Sweet Potato Recipe (with Video)

Peanut-free, Vegan, Mostly Veg
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By
ahimsaplantkitchen

Discover our Bolognese stuffed Sweet Potato Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 20min | Cook 50min

Ingredients

Main Dish
- 2 Sweet potatoes, medium-large
- 5 oz tempeh
- 1 Onion
- 1 Carrot
- 1 celery stalk
- 1.5 cups Tomato sauce
- 0.5 tsp Salt, or to taste
- 1 tbsp Olive oil
Topping
- 0.5 c Arugula
- 0.5 c Fresh basil leaves
- 2 tbsp nutritional yeast flakes
- 2 tbsp balsamic glaze
- 0.5 tsp cracked pepper
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Directions

Preparation of Sweet Potatoes
1. First, preheat your oven to 400°F.
2. Wash your sweet potatoes and pierce them a few times with a fork.
3. Place them on a baking sheet and bake for 45-50 minutes until tender.
4. You will know when they are ready when they release their caramelized juices and the skin starts to loosen.
5. If you aren't sure, pierce with a skewer and see if you can feel resistance in the center.
Preparation of Vegan Bolognese Sauce
1. Meanwhile, prepare the vegan Bolognese sauce by finely dicing the onion, carrot, and celery.
2. Crumble the tempeh.
3. Heat olive oil over medium-high heat and sauté the onion with salt until translucent.
4. Add carrots and celery and cook for 3 minutes.
5. Add the crumbled tempeh.
6. Roast for 2 minutes and add the tomato sauce.
7. Season to taste.
Assembling the Stuffed Sweet Potatoes
1. Once the sweet potatoes are ready, let them cool slightly to avoid burning yourself.
2. Carefully cut in half.
3. Mash the inside with a fork and keep the skin intact.
4. Top with the tempeh-bolognese, fresh arugula and basil leaves, and nutritional yeast for that cheesy flavor.
5. Drizzle with olive oil and balsamic glaze, and add cracked pepper.
6. Enjoy!

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