Vegan loaded sweet potato
Pre-heat the oven to 185°C. Place the sweet potatoes into a roasting tray and lightly score with a knife. Drizzle with a tablespoon of oil and rub all over the skin. Put the sweet potatoes in the oven and bake for 1 hour, until they are soft in the middle and crispy on the outside – depending on the size of the potatoes they may cook quicker or take a little longer.
Meanwhile, to make the savoury veggie mince, add 1 tablespoon of oil to a deep pan and heat – you will need a pan with a lid. Add the onion, celery, carrot, garlic and cook. Stirring occasionally, for 10 minutes until the vegetables start to soften. Then add the mushrooms, stir in and cook for 5 minutes, until they reduce in size. Tip in the rinsed lentils, tomato puree, wholegrain mustard, dried mixed herbs, vegetable bouillon, Worcester sauce and stir together. Pour over the Almond Breeze®, stir and reduce the heat. Place the lid on. Leave to simmer for 30 minutes, stirring occasionally. Season to taste.
When the sweet potatoes are cooked, remove from the oven and leave them to cool for a few minutes.
Cut the sweet potatoes in half and scoop out half of the potato from each into a bowl. Add a splash of Almond Breeze®, some dairy-free butter and vegan cheese to the bowl with the sweet potato and mash together.
Return the sweet potato halves to the roasting tin and fill each half of potato with the savoury veggie mince, then top with the mashed potato, sprinkle over more grated cheese and place under a hot grill for 5 minutes.
Any leftover savoury veggie mince will freeze really well.