When we think of sweet potatoes, we usually envision Thanksgiving dinner. However, this vitamin-packed, naturally sweet vegetable is great during any season. Did you realize that sweet potatoes are high in fiber, and filled with vitamin C, potassium, vitamins B3, B5 and B6, copper and magnesium? They’re one of the most nutritious foods you could ever place inside your mouth. And so good! If you have leftover applesauce, this recipe is a great way to utilize it. You can take this casserole to a Fourth of July potluck as a side dish, or serve it at home with a salad and/or loaf of gluten-free bread. The possibilities are endless! For a festive touch, we used purple sweet potatoes for our recipe, but you can use the more common orange ones, as well.

INGREDIENTS

4 cups sweet potatoes (approximately 4 small or 2 large)
3 tablespoons coconut oil
1 cup unsweetened applesauce
2 teaspoons ground cinnamon
1 teaspoon sea salt (NOT the iodized variety)
pinch of ground nutmeg or cloves
1 cup chopped pecans
extra pinch of cinnamon for topping

INSTRUCTIONS

Wrap the sweet potatoes in foil and roast in your oven at 450 degrees for 1 hour until thoroughly soft. Remove from oven and cut in half. Allow the pieces to cool. Scoop the softened portion from the skin and discard or eat the skin. Place sweet potato pulp in blender or food processor with the applesauce and combine thoroughly. Melt the coconut oil in a pan on your stovetop and pour into mixture. Add the cinnamon, nutmeg (or cloves), and salt and continue blending. Your mixture should be smooth and creamy, but not runny.

Ladle the mixture into a square baking pan and sprinkle chopped pecans across the top. Be sure to spread them evenly. Add a sprinkle of extra cinnamon if you desire. Bake in oven at 375 degrees for approximately 30 minutes until the casserole bubbles slightly around the edges, and the pecans are a dark brown color (but not burned).

Remove from oven and allow to cool on your counter. Serves 4-6 people as a generous side dish. This casserole is so sweet, you can even enjoy it as a dessert! Pairs well with a side of vegetables, salad, brown rice, quinoa, and pretty much anything else you can imagine. If you have leftovers, cover tightly and keep them in the refrigerator. Delicious whether hot or cold! And don’t forget the gluten-free beer or wine. Every day is a reason for celebration! Bon Appetit.

Previous Article « Instant Pot Sumac Roasted Potatoes
Read Next Article » All-American Apple Pie That Just Happens to be Gluten-Free and Vegan!

Our Burrito Casserole

We invented this burrito casserole, and so many people have asked us for the recipe that we decided to write it up for everyone! It’s sort of like a ‘Mexican lasagna’ (or ‘lasagne’, if you prefer) We like to serve it with a side of salad and some cornbread!

The Happy Gluten Free Vegan’s Fantastic Burrito Casserole

Ingredients

1 package organic corn tortillas (organic because otherwise it’s almost certainly GMO)
1 large can enchilada sauce
1 package ‘beef’ crumbles (we like Quorn brand)
1 packet taco seasoning
1 small onion, chopped
1 large or 2 small cans refried beans
1 can sliced black olives
1 jar yummy salsa (optional)
1 large or 2 small packages shredded cheese (Daiya if you like it, or other)
1 pint sour cream (a good vegan sour cream is Follow Your Heart brand)
1 pint guacamole
Shredded lettuce
Chopped tomatoes
Olive oil or other oil for frying

Preheat oven to 375 Fahrenheit.

Grease a a large baking pan, such as you’d use for lasagne, and set aside.

In a large skillet, cook the chopped onion in the oil until translucent. Add the crumbles and cook until heated throughout. Then add a small amount of the enchilada sauce (just to make the crumbles not so dry) and the taco seasoning, and mix well. Remove from heat.

Put down a thin layer of the enchilada sauce in the greased lasagna pan (this is to keep the tortillas from sticking to the pan).

Next lay down a layer of tortillas, breaking one into pieces to fill in between so the bottom is (mostly) covered.

Now cover the tortillas with another thin layer of enchilada sauce, and then a layer of the crumbles mixture.

Next put down a layer of cheese, and then a layer of refried breans. (Note: If the refried beans are too thick to spread easily, you can heat them up to make them a bit thinner, and even add a tiny bit of water to them if need be.)

Sprinkle the black olives on top of the refried beans.

Now repeat the entire process, so a layer of tortilla, then enchilada sauce, then crumbles, cheese, refried beans, and olives.

After the last layer of beans and olives, put down a last layer of cheese, and then cover the pan with foil (crimp the edges under so that it is sealed) and bake at 375 for 45 minutes.

Once the pan is in the oven, take the sour cream and guacamole out from the fridge and let them stand on the counter to warm up for a bit, while you shred the lettuce and chop the tomatoes.

When the casserole is done baking, remove from oven and place on rack to cool for 15 minutes – leave the foil on.

Once the casserole has sat for 15 minutes, remove the foil, and spread the guacamole on top of the casserole. Then spread the sour cream on top of the guacamole.

Finish by sprinkling lettuce on top of the guacamole, and the tomato on top of the lettuce.

Serve warm. If you have any leftover lettuce and tomato, put it in bowls on the table for people to add on top if they like.

By the way, this Burrito Casserole, like lasagna, will firm up as it cools, and is even better the next day!

Previous Article « Incredibly Simple Vegan, Gluten-Free Banana Bread
Read Next Article » Ease Into Autumn With Vegan, Gluten-Free Lentil Loaf