There’s nothing worse than trying to blog about food when you’re sick… Trust me on this one.
That’s the only excuse I can offer for why this post is long overdue. Like, a week behind. I mean, the idea of talking about cooking, eating, and food in general when you’re really under the weather? No thank you.
On that note, my sincere apologies for things being rather silent on the blog last week. And, I think it’s time we change that. So let’s talk about yams stuffed with mushroom gravy.
Are you noticing the change in seasons? I’m excited to see the long, dark days of winter almost behind us, but I know we still have many rainy days of spring ahead of us. That can only mean one thing: healthy comfort food. Are you with me?
These yams stuffed with mushroom gravy are just that: the perfect way to bridge the gap between winter and spring AND, they can be used with a variety of protein sources. Vegetarian? Paleo? Vegan? No problem! The best part is that this recipe works for a variety of diets!
My favorite part about this gravy is that it uses cauliflower and cashews to create its rich, creamy consistency. And, since the gravy is vegan, gluten-free, and soy-free, everyone can enjoy this dish!
In the recipe below I’ve included ideas about possible protein options in the notes section. My top three picks for this recipe include grass-fed ground beef, tempeh, or lentils, so it can be enjoyed by vegetarians and meat-eaters alike.
What is your favorite comfort food dish on a rainy spring day?
- 4 medium yams or sweet potatoes
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 oz button mushrooms, chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon sea salt
- 2 heaping cups cauliflower florets
- 1⁄2 cup raw cashews, soaked in water for at least 10 minutes, then drained
- 1 1⁄2 cups vegetable stock
- 1 tablespoon apple cider vinegar
- Freshly-ground black pepper to taste
- Protein of choice (see notes)*
- Preheat oven to 375 degrees F.
- Wash yams or sweet potatoes and scrub skins well. Place in a glass baking dish and bake for 45 minutes - 1 hour, until yams are tender and can easily be pierced with a fork. Once cooked, set aside.
- Meanwhile, add coconut oil to a large saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté for an additional minute.
- Add mushrooms, sage, thyme, rosemary, red pepper flakes, and salt and continue to cook for an additional 5 minutes or until mushrooms start to become tender.
- While mushrooms are cooking, steam the cauliflower for 5 minutes or until tender. Drain cashews of their soaking water and add cashews, steamed cauliflower, stock, and apple cider vinegar to a blender and blend until very smooth.
- Add the blended liquid to the saucepan with the mushrooms and simmer, uncovered, for 5 minutes. Add black pepper to taste.
- Mix cooked protein of choice with the gravy.
- Slice yams open and spoon the gravy over the yams. Serve hot.
Meat-based option: 1 pound organic, grass-fed ground beef
Directions: Add the beef to a large skillet over medium heat. Cook until all meat is evenly browned and shows no signs of pink. The temperature should be at least 160 degrees F. Drain fat from the skillet, then mix beef with the gravy and stuff into yams, serve hot.
Vegetarian option: 1 package of tempeh
Directions: Crumble tempeh and mix with gravy. Stuff into the yams and serve hot.
Vegetarian option: 1 cup dry french, brown, or grey lentils
Directions: Add lentils to a medium pot with 2 cups of water. Bring to a boil, then simmer, covered, until lentils are tender, about 30 minutes. Mix the cooked lentils with the gravy. Stuff into the yams and serve hot.