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VEGAN SWEET POTATO CASSEROLE WITH APPLES AND CRUNCHY ROSEMARY WALNUTS

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November is here, which means it’s GO TIME for all of the cozy, holiday-appropriate recipes. This is my favourite time of year for sharing recipes! The season plays to my strengths for celebratory food hehe.

This beauty of a vegan sweet potato casserole will get every type of eater at the table excited, I can almost 100% guarantee it. Just as a reminder, I have all of my best vegan holiday recipes located on one convenient page for your holiday planning. This casserole is topped with some maple-y sautéed apples and crunchy rosemary walnuts. It’s creamy, a little bit rich, slightly sweet and tangy, and perfectly balanced in terms of texture (soft and creamy with sticky bits of apple and crisp bits of walnut throughout). I love all of the contrasts in this one!

Classic sweet potato casserole with marshmallows is an absolute holiday table banger, but if you’re looking to shake things up with a more whole food-forward twist, this casserole is here for you. The sweet potatoes are whipped up with orange juice, warm spices, cashew cream/coconut milk, and vegan butter (Miyoko’s is my brand of choice). I don’t cook with vegan butter often (I prefer baking with it and using oil for cooking instead), but around the holidays you just have to sometimes! The butter really adds to the rich and creamy texture of the sweet potatoes.

We top the whole thing with apples that have been sautéed with maple syrup, and some crunchy crumbles of rosemary-flecked walnuts. This vegan sweet potato casserole has a natural sweetness throughout, but it doesn’t hit you over the head with a sugar-y vibe. I think the balance is just right.

Hope you’re all doing great! Excited to share more holiday goodness with you all in the coming weeks (and some weeknight dinners to hold you over on those busy nights too). Hugs 🙂

VEGAN SWEET POTATO CASSEROLE WITH APPLES & CRUNCHY ROSEMARY WALNUTS

This one is deeply inspired by Ina Garten’s smashed sweet potatoes recipe.

SERVES: 8-10
NOTES:
Make the crunchy rosemary walnuts while your sweet potatoes are baking!
-I use Miyoko’s vegan butter exclusively.
-To make cashew cream on the spot for this recipe, combine ¼ cup raw cashews and ⅓ – ½ cup water in a high speed blender. Blend until totally liquified and smooth.
-You could assemble everything ahead of time with this dish. Top the mashed sweet potatoes with the apples, wrap the casserole tightly and store in the fridge. Store the cooled walnuts separately. When you’re ready to bake, unwrap the casserole and top it with the walnuts. Bake the casserole for 45 minutes (rather than the 30 minutes described in the recipe) if you’re baking it straight from the fridge.

SWEET POTATOES:
3 lbs sweet potatoes, about 3 large
⅓ cup orange juice
⅓ cup full fat coconut milk OR cashew cream OR non-dairy creamer of choice
3 tablespoons vegan butter (or 2 tablespoons avocado oil)
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Sea salt and ground black pepper, to taste

CRUNCHY ROSEMARY WALNUTS
1 ½ cup walnut halves, chopped
1 tablespoon chopped fresh rosemary (1-2 sprigs)
1 tablespoon avocado oil
1 tablespoon maple syrup
Sea salt and ground black pepper, to taste

APPLES:
2 tablespoons vegan butter (or avocado oil)
2 large apples, peeled, cored and sliced
2 tablespoons maple syrup

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Prick some holes in the sweet potatoes with a fork and place them on the baking sheet. Bake sweet potatoes until very soft, about 1 ½ hours.

While sweet potatoes are baking, in a food processor, combine the orange juice, coconut milk, vegan butter, cinnamon, nutmeg, salt, and pepper (I go heavy with the salt and pepper). Once the sweet potatoes are cooked and cool enough to handle, scoop out the flesh and add it to the food processor as well. Pulse the sweet potato mixture until totally smooth and evenly combined. Taste the mixture and adjust seasoning if necessary.

Make the crunchy rosemary walnuts (preferably while the sweet potatoes are baking to save time). Line a baking sheet with parchment paper. Spread the chopped walnuts out on the baking sheet and toast in the oven (still at 375 degrees F) for about 8-10 minutes, or until fragrant and golden brown. While walnuts are toasting, in a small bowl, stir together the rosemary, avocado oil, maple syrup, salt, and pepper.

As soon as you remove the walnuts from the oven, pour the rosemary mixture over the top and carefully stir it in to combine with all of the chopped walnuts. Spread the rosemary walnuts out in a single layer and allow them to cool thoroughly.

Sauté the apples. Heat a large skillet over medium heat. Melt the vegan butter in the skillet and spread it around. Add the apples and maple syrup to the pan and stir. Cook the apples for 10 minutes, or until softened and lightly browned on the edges, stirring here and there. Set aside.

Assemble the vegan sweet potato casserole! Lightly grease an oven-safe dish (8×8 or 8×11 will both work) with vegan butter or avocado oil. Scrape all of the sweet potato mixture into the dish and spread it out evenly. Top the sweet potatoes with the sautéed apples in an even layer. Then, top the apples with the crunchy rosemary walnuts. Slide the casserole into the oven and bake until heated through, about 30 minutes. Enjoy the vegan sweet potato casserole hot!

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Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

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Cilantro Lime Cabbage Salad


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  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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