Sweet Potato Tempeh Cashew Cheesy Casserole

Sweet Potato Tempeh Cashew Cheesy Casserole

 Ingredients

3-4 sweet potatoes cone #3

½ head of cauliflower cone #3

¾ cup of crumbled  tempeh

4 sun-dried tomatoes

1 cup of kale

½ cup of veggie broth or water

Cheesy Sauce

½ cup cashews to 1 cup water soaked

½ cup of nutritional yeast

2 cloves of garlic

½ tsp cayenne pepper

1 tbsp miso

1 tbsp lemon juice

1 tsp tahini

1 tbsp apple cider vinegar

Salt to taste

20 fresh basil leaves chopped 

Instructions

Saute tempeh in a skillet to brown.

Layer in the bottom of the Electric oil core skillet: Sweet potatoes, cauliflower, tempeh  sun dried tomatoes, chopped kale, broth. Start cooking at medium heat 320 degrees , when the clicking occurs turn down to low.

In the blender – blend all the ingredients for the cheesy sauce. 

After cooking the casserole, pour cheesy sauce on, and chopped basil and serve.