In honor of VeganMoFo, and my attempt to blog every day for NaBloPoMo while procrastinating during NaNoWrMo, my pics of and recipe for our favorite vegan fall meal. My husband came up with this dish and we’re eating it every other week or so because it’s ridiculously easy to throw together and it always turns out so well. And it’s a good dish for using up extra vegetables – celery, yellow potatoes, etc… Obviously, I’m not a food photographer (nor do I cook particularly well) so let your perfectionism go and make the dish already. This was from yesterday and we already ate it all. Yes, just the two of us – it’s that good. I also took one to the last VegNet potluck. By the way, I got the cast iron Dutch oven at Costco a couple of years ago for pretty cheap.
Joel’s Vegan Dutch Oven Sweet Potato Medley
Sweet Potatoes or Yams (peeled and roughly chopped into 1 inch cubes)
Yellow Onions (roughly chopped)
Garlic (roughly chopped)
Carrots (cut into approximately 1 inch slices)
Field Roast Smoked Apple Sage Sausages and/or Field Roast Classic Meatloaf
Trader Joe’s 21 Seasoning Salute
Put a little oil in the bottom of your cast iron Dutch oven. Place the meatloaf in the middle (if using) and sausages along the sides. Layer sweet potatoes or yams, onions, garlic, and carrots. Drizzle a little oil over the top. Sprinkle with seasoning. Put the lid on and cook at 375 degrees for one hour. Check for doneness. Cook up to 30 minutes more. Note: You really don’t need very much oil, especially if you’re using the meatloaf.