Ingredients
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For the vegan cheese:
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100g of cashews
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100ml of water
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3 tablespoons of yeast flakes
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1 clove of garlic
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juice of a lemon
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1 teaspoon paprika powderhot
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1 tablespoon of mustardor mustard powder
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salt
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For the red sauce:
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1 cup of vegan cheese sauce
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3 tbsp sriracha
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juice of half a lime
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salt
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For the green sauce:
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3 tablespoons vegan cheese sauce
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1 large avocado
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juice of a lime
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salt
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2 teaspoons of wasabior wasabi powder
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For the Vegan Bacon Flakes (Fakon)
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50g coconut flakes
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4 el bbq sauce
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1 tl maple syrup
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For the Sweet Potatos
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4 small to medium sized sweet potatoes
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1 can of artichoke hearts in water
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1 bunch of basil
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50ml of vegan cheese sauce
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1 glass of fakon
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smoked salt
Directions
This dish warms our hearts and brings a smile to every face. Soul Food can also be vegan and still make all fortune receptors go wild. Crunchy, soft sweet potatoes meet rich, ultra-tasty vegan cheese sauces and smoked artichokes in harmony with vegan bacon. The dish is a bit more elaborate, but it is worth it if you want to serve the perfect dinner.
Ingredients
For the vegan cheese: |
|
| 100g of cashews | |
| 100ml of water | |
| 3 tablespoons of yeast flakes | |
| 1 clove of garlic | |
| juice of a lemon | |
| 1 teaspoon paprika powder | |
| 1 tablespoon of mustard | |
| salt | |
For the red sauce: |
|
| 1 cup of vegan cheese sauce | |
| 3 tbsp sriracha | |
| juice of half a lime | |
| salt | |
For the green sauce: |
|
| 3 tablespoons vegan cheese sauce | |
| 1 large avocado | |
| juice of a lime | |
| salt | |
| 2 teaspoons of wasabi | |
For the Vegan Bacon Flakes (Fakon) |
|
| 50g coconut flakes | |
| 4 el bbq sauce | |
| 1 tl maple syrup | |
For the Sweet Potatos |
|
| 4 small to medium sized sweet potatoes | |
| 1 can of artichoke hearts in water | |
| 1 bunch of basil | |
| 50ml of vegan cheese sauce | |
| 1 glass of fakon | |
| smoked salt | |
Steps
|
1
|
For the vegan cheese: Put the cashews in a bowl, cover with boiling water and let them soak for 20 minutes. Alternatively, soak cashews in cold water overnight. |
|
2
|
Drain the water and add all ingredients with the High Power Blender and mix for at least 60 seconds at high speed. |
|
3
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Season and, if necessary, dilute with a little water. The mass should be thick, but not pulpy. |
|
4
|
For the red / green sauce: Mix all ingredients in a high power blender. Dilute with a little water if necessary |
|
5
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For the "Facon": Mix all ingredients carefully and bake at 170 degrees Celsius for 10 minutes in the oven. |
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6
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In between turn over and take flakes from the plate when they get dark. |
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7
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Allow to cool and place in an open jar for crispness. |
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8
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Peek the sweet potatoes several times with a fork, wrap them in damp paper towel and cook them for 10 minutes in the microwave at the highest level. Check with a knife if they are done. But they should.If not, add another 5 minutes in the microwave. |
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9
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After cooking, let the sweet potatoes cool for about 10 minutes, free them from the kitchen towel and cut them open lengthwise. |
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10
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Hollow out the sweet potatoes with a tablespoon, leaving about a 0.5 cm thick edge. Do not throw away the inside of sweet potatoes, but it place in a bowl. |
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11
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Sprinkle the sweet potatoes with olive oil and a little bit of smoked salt (be careful, the salt is very salty!) And bake at 180 ° C crispy for 10 minutes. If the result is not crispy enough, just grill them for about 5 minutes. |
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12
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In the meantime, drain the artichoke hearts, quarter them and sauté them in a pan in olive oil and smoked salt. The artichokes should be smoky and salty, do not be scared if they are a little too salty. |
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13
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For filling, mix the sweet potato slush with the artichoke hearts and chopped basil. Please use fresh basil, dried does not taste good in this combination. |
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14
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Gradually fold in the vegan cheese sauce until the desired consistency is achieved. We used about 50 ml. |
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15
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Fill the baked skins with the filling. Do not hesitate to overfill them… |
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16
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Bake the filled boats again at 180 degrees Celsius for 10 minutes. After that garnish with the red and green sauces and the fakon and serve hot. |
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