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Recipe by Jenny Bradley

These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse. A recipe developed by the very talented Jenny Bradley to highlight the versatility of our Smoked Farmhouse!

 

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Smokey Sweet Potato Boats with Smoked Farmhouse Sauce
Instructions
  1. Preheat oven to 400F.
  2. Wash sweet potatoes and pierce each one a few times with a fork, then wrap individually with foil. Bake for 40 - 50 minutes, or until soft. Reduce oven to 350F, allow potatoes to cool slightly, then slice each potato lengthwise. Scoop out a small amount of the inside of the potato, leaving about 1/3 -1/2 inch of potato along the sides and bottom of the skin. Place your 4 sweet potato boats back on baking sheet, face up, and bake for another 10 minutes.
  3. Finely chop shallot and garlic cloves, and sauté in a pan lightly drizzled with olive oil on medium heat. Only cook until shallots are translucent, being careful not to brown the garlic. Open can of black beans and drain, add them to shallot and garlic mixture, and cook until heated all the way through and all remaining liquid has evaporated. About a minute before turning off the heat, throw in three cups of spinach to gently wilt. Season with a little salt and pepper to taste, about a hefty pinch each.
  4. While beans are cooking, heat 1 cup soy milk and 1/2 round Miyoko’s Creamery Smoked Farmhouse on medium heat, constantly whisking until cheese has melted into the soy milk. Add more or less milk for a creamier or thicker sauce, whatever your preference!
  5. Pull sweet potatoes from oven and evenly load with bean and spinach mixture, then cheese sauce. Top with a scoop of your favorite sour cream, sliced avocado and sliced green onions or chives!
Recipe Notes

Visit Jenny Bradley's website: runningwhilevegan.com

Photo by Michael Mendoza

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Recipe by Jenny Bradley

This recipe was developed by the very talented professional baker, Jenny Bradley, to highlight the versatility of our Fresh VeganMozz! Quickly whip up one of these subs by using pre-made vegan meatballs now found at most grocery stores or make the classic Italian Meatball recipe in The Homemade Vegan Pantry in advance to add a little rustic homemade warmth.

 

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Mozzarella, Pickled Onion and Arugula Meatball subs
Votes: 6
Rating: 3.33
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Servings
sandwiches
Course Main Dish
Cuisine Italian
Servings
sandwiches
Votes: 6
Rating: 3.33
You:
Rate this recipe!
Instructions
Pickled Onions
  1. Boil three cups of water. Thinly slice red onion and place in strainer in the sink. In a medium-sized bowl, whisk together 1/4 tsp salt and 1 cup red wine vinegar. Once water comes to a boil, gently pour over onions, as this all lightly cook them. Transfer onions to red wine vinegar and salt mixture. Let sit for a half hour at room temperature. All of the onions don’t need to be covered with vinegar; fold them into the liquid with spatula or spoon about every 10 minutes. Drain after 30 minutes and refrigerate any leftover onion. It will keep for about 2 weeks.
Meatball Sub
  1. Preheat oven to 350F.
  2. In a pot large enough to fit entire package of vegan meatballs without crowding them, heat to medium high drizzle with olive oil, and add meatballs. Add 3/4 - 1 jar of marinara, turn heat to medium and cover until meatballs are cooked all the way through, about 15 minutes. Gently stir occasionally.
  3. If hoagies are not already cut, slice in half, lengthwise. Thinly slice Miyoko’s Fresh Mozzarella, and even distribute among the four top halves of your bread. Toast all bread, until mozzarella is melted and bread is lightly browned, about 7 - 10 minutes
  4. Remove from oven, let cook slightly. Place a layer of pickled onion on the bottom halves, followed by 3/4 cup arugula each, and then ladle marinara and approximately 3 meatballs on top of arugula. Place top half of bread with melted cheese atop and enjoy!
Recipe Notes

Photo by Jenny Bradley

Watch how these subs are made:

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