Tahena's Vegan Sweet Potato & Greens

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 259.5
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 108.3 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 10.5 g
  • Protein: 14.4 g

View full nutritional breakdown of Tahena's Vegan Sweet Potato & Greens calories by ingredient
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No pasta all veggie layered lasagna style! No pasta all veggie layered lasagna style!
Number of Servings: 10


    tofu, soft
    Sweet potato
    chinese eggplant,
    Shiitake Mushrooms
    Green Pepper
    Spinach, fresh (or other leafy green)
    Nutritional Yeast,
    Hunt's tomato paste
    Garlic powder
    Parsley, dried,
    Sunflower Oil


Roughly dice onions, sautee until golden in sunflower oil.
Set Aside.

Dice green pepper, and shiitake mushrooms (keep stems to one side) and sautee a little bit and set aside.

Roughly chop carrots and process with a chopping blade in a food processor along with mushroom stems. You want it to resemble the size of chopped nuts. Add onions to this and the nutritional yeast and half the garlic powder.

Peel and slice in 1/4" slices the sweet potatoes.
Slice the eggplant in 1/2 inch slices.

Put the tomato paste in a blender and add enough water to make it a litre.

In a large roasting pan layer all the eggplant on the bottom of the pan. Then add a layer of sweet potato. Add some of the carrot mixture (you need this three times by the way) and pour 2 cups of the tomato paste solution over top of it.
(now add more water to the blender to bring it back up to a litre again and blend smooth)

Add a layer of greens, break the stems and just toss it on and layer the leaves.

Now layer the sweetpotatoes again, add more carrot mix, more tomato sauce and then greens.

Repeat one more time. Reserve about a cup of tomato sauce for the top though.

Put the green pepper mushroom mix on top, then crumble the tofu, sprinkle on the top, cover with the last of the tomato sauce, sprinkle entire top with remaining garlic powder and parsley.

Cover and bake at 350 F for about 40 minutes, then uncover and continue to bake for 20 minutes more.

Number of Servings: 10

Recipe submitted by SparkPeople user LADY_TAHENA.

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