Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views :

Vegan Roasted Sweet Potato with Pickled Jalapenos

|
|

Courtesy of Chef Renee Lavallee, The Canteen

Food Network Canada alumni, Chef Renee Lavallee has created the ultimate sharable. With the roasted sweet potato topped with vegan cheese sauce made with Vitalite Plant-Based Mozzarella Flavoured Shreds it gives the dish a tangy, creamy texture. Plus the pickled jalapenos really pack a punch so it will have your customers craving more.

Ingredients:

Serves: 4

Vegan Cheese Sauce
> ¾ cup coconut milk
> 2 tablespoon tapioca starch (or cornstarch if unavailable)
> 1 teaspoon ground cumin
> 1 teaspoon ground coriander
> ½ teaspoon hot sauce
> 1 cup Vitalite Plant-Based Mozzarella Flavoured Shred
> ½ teaspoon salt, to taste
> ½ teaspoon pepper, to taste

Pickled Jalapenos
> 10 jalapenos, thinly sliced
> 1 cup water
> 1 cup white vinegar
> 2 tablespoon sugar
> Pinch of salt, to taste

Pickled Red Onions
> 1 red onion, thinly sliced
> 1 cup water
> 1 cup white vinegar
> 2 tablespoon sugar
> Pinch of salt, to taste

Sweet Potato
> 1 large sweet potato; cut lengthwise into 4
> 1 tablespoon canola oil
> ½ teaspoon ground chili powder
> ½ teaspoon salt, to  taste
> ½ teaspoon pepper, to taste

Directions:

For the Vegan Cheese Sauce:

  1. Put the coconut milk, starch, spices and hot sauce in a pan and whisk. Place on medium heat and bring to a boil; reduce heat and simmer for 1-2 minutes and add the Vitalite Plant-Based Mozzarella Flavoured Shared and mix until melted.
  2. Serve immediately or refrigerate for up to 3 days.

For the Pickled Jalapenos:

  1. Place liquid ingredients in a pot and bring to a boil; pour over sliced jalapenos. Let sit for 5 minutes. Can store in the fridge for up to a month.

For the Pickled Red Onions:

  1. Halve and thinly slice 1 red onion.
  2. Place liquid ingredients in a pot and bring to a boil; pour over sliced jalapenos. Let sit for 5 minutes. Can store in the fridge for up to a month. 

For the Sweet Potato:

  1. Preheat the oven to 425F and place a small baking sheet in the oven to heat.
  2. Toss sweet potato with oil and spices; place on a heated sheet pan (should sizzle when putting on).
  3. Roast for 10-15 minutes or until cooked through.

For Serving:

  1. Place sweet potatoes side by side in a shallow bowl.
  2. Drizzle with vegan cheese sauce and add jalapenos, pickled red onions, chopped cilantro.

Chef Tip:  Add a bit of the pickled jalapeno liquid to the vegan cheese sauce, for an added kick.

To learn more head to: saputofoodservice.ca

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.