A healthy, easy to make, vegan Swiss chard and sweet potato gratin. Serve with a tomato or green salad
Vegan Swiss Chard & Sweet Potato Gratin
A healthy vegan Chard and Sweet Potato Gratin. Serve with a tomato salad
Equipment
- Food Processor/Blender
Ingredients
- 5 tbsp olive oil
- 450 g Swiss Chard, stems cut into 1cm , thinly slice leaves
- 60 g black olives, stones removed
- 2 tsp soy sauce
- 2 sun dried tomatoes, chopped
- 2 tsp thyme
- 1 tbsp fresh parsley, chopped
- 400 g sweet potatoes, sliced
- 100 g vegan cheese, grated
- salt to season (optional)
- ground black pepper to season
Instructions
- 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