A healthy vegan Chard and Sweet Potato Gratin. Serve with a tomato salad
Preheat oven to 190°C/375F/Gas 5
Heat 2 tbsp of olive oil in a saucepan and add the chopped chard stalk and ribs. Sitr, then cover and cook over a low heat for approx. 4 minutes, stirring occasionally
Add the leaves, and cook for a further 5 minutes. Season with salt and black pepper. Set aside
Place the olives, sun-dried tomatoes, soy sauce, thyme, parsley and 2 tbsp of olive oil into a food processor/blender and blend to make a smooth paste
Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard with any cooking juice and a layer of the potatoes into the dish. Spread a little of the olive paste over the chard and potatoes. Continue layering the chard, potatoes and olive paste. Finish with a layer of chard.
Sprinkle the vegan cheese on top of the gratin
Bake in the oven for about 25-30 minutes until it is brown and bubbling. Serve with a tomato or green salad
Serving Size 1
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.