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Vegan Sweet Potato Butternut Squash Tortilla…

AMAZING Vegan Sweet Potato Butternut Squash Tortilla! 8 ingredients + 1 bowl required, BIG flavor! #vegan #glutenfree #plantbased #gratin #butternutsquash #sweetpotato #minimalistbaker #recipe

When traveling to Portugal last year, we sampled some seriously delicious food, one dish being a Spanish-inspired tortilla.

Traditionally, a Spanish tortilla is a dish that’s somewhere between a gratin and a frittata with plenty of potatoes layered inside – kind of like a potato omelet. I’ve tried many versions at tapas restaurants and was pleasantly surprised that this particular dish relied solely on olive oil instead of eggs and was packed with fresh herbs and garlic for big flavor.

Once we got home, I immediately added it to my list to try and recreate, and it was a major success. Let’s do this!

AMAZING Vegan Sweet Potato Butternut Squash Tortilla! 8 ingredients + 1 bowl required, BIG flavor! #vegan #glutenfree #plantbased #gratin #butternutsquash #sweetpotato #minimalistbaker #recipe

This 8-ingredient recipe is so easy to make, requires just 1 bowl (and baking dish), and starts with plenty of thinly sliced sweet potato and butternut squash. To do this, I relied on a mandolin, but with a little patience, a sharp knife will work as well.

Next comes a healthy drizzle of olive oil (or other oil of choice, or see notes for oil-free option*), garlic, nutritional yeast, salt, and fresh herbs. That’s it! Simply toss then layer evenly into a baking dish and you’re halfway there.

AMAZING Vegan Sweet Potato Butternut Squash Tortilla! 8 ingredients + 1 bowl required, BIG flavor! #vegan #glutenfree #plantbased #gratin #butternutsquash #sweetpotato #minimalistbaker #recipeAMAZING Vegan Sweet Potato Butternut Squash Tortilla! 8 ingredients + 1 bowl required, BIG flavor! #vegan #glutenfree #plantbased #gratin #butternutsquash #sweetpotato #minimalistbaker #recipe

Around 45 minutes to 1 hour in the oven and voila! You have a plant-based dish that’s comforting, big on flavor, and super delicious.

AMAZING Vegan Sweet Potato Butternut Squash Tortilla! 8 ingredients + 1 bowl required, BIG flavor! #vegan #glutenfree #plantbased #gratin #butternutsquash #sweetpotato #minimalistbaker #recipe

I hope you all LOVE this dish! It’s:

Colorful
Savory-sweet
Nutrient-rich
Super flavorful
Versatile
Quick + Easy
& So delicious

This is the perfect dish to make when you’re craving comfort foods this winter. It would make a lovely side dish paired with things like our Sun-dried Tomato Chickpea Burgers, 1-Pot Everyday Lentil Soup, 1-Pot Red Lentil Chili, or Saucy Moroccan-Spiced Lentils!

Or to make it more of a meal, serve it over mixed greens and top with my 5-Minute Macadamia Nut Cheese or Actually Crispy Baked Chickpeas! And drizzle with some tahini dressing – yum!

If you try this dish, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friends!

AMAZING Vegan Sweet Potato Butternut Squash Tortilla! 8 ingredients + 1 bowl required, BIG flavor! #vegan #glutenfree #plantbased #gratin #butternutsquash #sweetpotato #minimalistbaker #recipe

Vegan Sweet Potato Butternut Squash Tortilla

 

Total time

 

A vegan-inspired Spanish tortilla with butternut squash and sweet potato! Infused with garlic, olive oil, and fresh herbs. A hearty, delicious, gluten-free side dish!

Author:

Recipe type: Side

Cuisine: Vegan, Gluten-Free, Spanish-Inspired

Serves: 6

Ingredients

TORTILLA

  • 2 cups (~250 g) peeled, thinly sliced sweet potatoes
  • 4 cups (~500 g) thinly sliced butternut squash (peeled, seeds removed)
  • 4-6 Tbsp (60-90 ml) olive or avocado oil*
  • 2 Tbsp (6 g) fresh chopped rosemary or thyme (I used both)
  • 1/4 cup (7 g) chopped fresh parsley, plus more for serving
  • 2 Tbsp (6 g) nutritional yeast
  • 1/2 tsp sea salt
  • 3 garlic cloves, chopped (9 g)

FOR SERVING optional

  • 2 Tbsp (10 g) vegan parmesan cheese

Instructions

  1. Preheat oven to 350 degrees F (176 C) and use a mandolin or sharp knife to very thinly slice the peeled sweet potato and butternut squash.
  2. Add sliced potatoes and squash to a large mixing bowl and top with oil, rosemary, thyme, parsley, nutritional yeast, salt, and garlic. Toss to combine.
  3. Add to a 9×13-inch (or similar size – mine was slightly smaller) baking dish in a single layer, trying to arrange the potatoes and squash in layers like lasagna. Press down to flatten. Then cover with foil.
  4. Bake for 40 minutes. Then remove foil and bake for another 10-15 minutes at 375 degrees F (190 C) or until the potatoes and squash are fork tender and slightly golden brown on the edges.
  5. Let cool briefly. Then serve with fresh herbs and a sprinkle more nutritional yeast or vegan parmesan cheese (optional).
  6. Store leftovers loosely covered in the fridge up to 3 days or in the freezer up to 1 month. Reheat in the microwave or a 350-degree F (176 C) oven until hot.

Notes

*To keep this recipe oil-free, I would recommend modifying this recipe for Sweet Potato Lasagna (and omit the oil). The tofu acts as an egg replacer and allows you to cut down on, or completely omit the oil.
*Nutrition information is a rough estimate for 1 of 6 servings calculated with 4 Tbsp oil and without the vegan parmesan cheese.
*This recipe is inspired by a Spanish-style tortilla, minus the egg. Think of it somewhere between a gratin and a frittata. If you want more “egg” texture, feel free to add some tofu to act as an egg, such as in this recipe.

Nutrition Information

Serving size: 1/6th of recipe Calories: 161 Fat: 9.3 g Saturated fat: 1.2 g Carbohydrates: 19.4 g Sugar: 4.6 g Sodium: 176 mg Fiber: 3.4 g Protein: 2.2 g

3.5.3226


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