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Chard and Sweet Potato Gratin


Chard and Sweet Potato Gratin

Serves: 6

Category: Main Dishes - Vegan
Author: www.drfuhrman.com
Tags: Anti-Cancer/High Micronutrient

Average Rating: 
Rated by: 10 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

This comfort food dinner is elegant enough for company. It’s a healthy swap for the dishes that usually show up at the holiday table!

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Ingredients:

1/2 cup chopped red bell pepper
1 small shallot, chopped
1 clove garlic, minced
8 cups Swiss chard, stems removed, coarsely chopped
8 ounces tempeh, crumbled
4 ounces silken tofu
1/4 teaspoon crushed red pepper
1/2 teaspoon coriander
1 tablespoon fresh parsley
1 tablespoon fresh thyme
4 medium (about 1 1/4 pounds) sweet potatoes, peeled, sliced 1/8 inch thick
2 cups unsweetened hemp, soy or almond milk
1/8 teaspoon nutmeg
1/8 teaspoon black pepper

Instructions:

Preheat oven to 375 degrees F. Wipe a 9 x 13 inch baking dish with a small amount of olive oil.

Heat 1/8 cup water in a large pan and water sauté red pepper, shallot and garlic until softened, about 3 minutes. Add Swiss chard and cook until just wilted, about 1 minute.

Combine tempeh, tofu, crushed red pepper, coriander, parsley and thyme.

Arrange one-third of the sliced sweet potatoes on the bottom of the baking dish. Place one half of the tempeh mixture and one half of Swiss chard mixture on top. Arrange another one-third of the sweet potato slices and remaining tempeh mixture and Swiss chard on top, followed by the remaining sweet potatoes.

Combine non-dairy milk, nutmeg and black pepper. Pour over dish. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 15 minutes or until sweet potatoes are tender.

Calories 323; Protein 20 g; Carbohydrates 42 g; Sugars 8 g; Total Fat 9.8 g; Saturated Fat 1.9 g; Cholesterol 0 mg; Sodium 258 mg; Fiber 6.7 g; Beta-Carotene 15059 ug; Vitamin C 52 mg; Calcium 161 mg; Iron 5 mg; Folate 73 ug; Magnesium 184 mg; Potassium 1107 mg; Zinc 1.7 mg; Selenium 1.7 ug

Comments (8):

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Sandi

10/23/2011 11:08 PM

Rated this recipe:

I added about 1/2 lb. shittake mushrooms to the swiss chard mixture. Chocolate soy milk was all I had, so I used that for the sauce. It sounds like a strange mix, but it worked beautifully. I sprinkled the top with pecan pieces instead of flax. It was delicious.
This comment was last edited on 10/27/2011 06:59 PM

Claire

08/02/2012 04:56 PM

Rated this recipe:

I made this last night and it was fantastic. I used the Daiya brand non-diary mozarrela cheese which was such a treat. I sprinkled pine nuts on top instead of the flax. Yum.

Peggy

06/28/2013 06:15 PM

Rated this recipe:

We had this today for lunch. I had to slow myself down, it was so good.
This comment was last edited on 06/28/2013 06:16 PM

Pamela

12/05/2013 03:56 PM

Rated this recipe: (no rating)

Made this as instructed and absolutely loved it.

Getwell

12/10/2013 01:19 PM

Rated this recipe: (no rating)

I am often confused when a recipe calls for shallots. Sometimes they mean green onions, other times they mean actual shallots. Also, how much shallot is used in this recipe (1/2 small doesn't make sense)

skip54

02/09/2014 07:18 PM

Rated this recipe: (no rating)

We baked this according to the recipe and the potatoes weren't quite done. Is there more nutrition in half raw?

fdfd

08/10/2014 08:48 AM

Rated this recipe:

Just made this for dinner, and we really loved it. I substituted kale for the chard, since I didn't have any chard on hand. I also used fennel seed instead of coriander, which I also didn't have. I have been experimenting recently with trying to thicken sauces, puddings and the like the nutritarian way, so I added mustard and 2 T. of arrowroot powder to the non dairy milk, whisking it in prior to adding it to the dish. It was perfect!

SkippyOne

11/27/2018 02:31 PM

Rated this recipe:

Really tasty and easy.   I used a whole red pepper and all three bulbs of a shallot, prepared the sweet potato slices with a mandolin,  upped the spice amounts, used dried instead of fresh herbs, substituted 4 oz of extra firm tofu for 4 oz of tempeh, and used frozen chard.  This dish needs at least 40 minutes with foil on, at least 20 with foil off, and then another 15 to 20 with foil on to fully cook the sweet potatoes and prevent a dry crunchy top.  Be aware the calorie calculation for this dish is way off—it is under 200 calories.  

This comment was last edited on 11/27/2018 02:39 PM