The creative process is different for everyone. Sometimes it feels like I’m longing for ideas; other times, the ideas just slap me out of nowhere. This recipe inspiration falls squarely in the latter category, coming to me mid-conversation while sitting in the car with a friend. I inadvertently blurted out my recipe idea, interrupting our conversation and furiously typing it out in my notes app. The idea that struck: a sweet potato casserole with tons of umami flavor, produced by a savory mushroom layer at the bottom.

This recipe took a while to refine.I find that it’s often hard to make a casserole with good texture. It toes the fine line between rich & creamy and sloppy. A few things help elevate the texture of this dish: first, there are walnuts baked into the casserole for a bit of crunch. Additionally, there’s a layer of parmesan cheese on top, which is nicely crisped at the end of baking by finishing the casserole under the broiler. This recipe is rich, earthy, and extremely savory—I hope it makes its way into your kitchen soon!

Active time: 30 minutes
Cook time: 45 minutes

Ingredients:

Tofu

• 1 block extra-firm tofu, pressed
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• ¼ tsp salt
• Freshly cracked black pepper, to taste

The rest

• 1kg sweet potatoes, peeled and cubed (1” cubes)
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 2 tsp fresh thyme leaves
• 1 tsp dried sage
• 12oz cremini mushrooms, washed and cubed
• ½ cup red wine
• 1 tbsp soy sauce
• ⅓ cup chopped walnuts
• ¼ tsp cinnamon
• Dash of preferred milk
• Salt
• 80g freshly grated parmesan
  

Directions:

1. Preheat the oven to 400°F. Crumble the tofu using either the back of a fork or your hands. Add the tofu to a 9×13 casserole dish and toss with the olive oil, nutritional yeast, salt, and some freshly cracked black pepper. Bake for 30 minutes, tossing at the halfway point. When complete, reduce the oven to 350°F.
2. In a large Dutch oven, add the sweet potatoes and cover them with cold water. Add a few generous pinches of salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender and easily pierced with a fork. Carefully strain the potatoes into a colander and set aside.
3. Return the Dutch oven to the stove over medium-high heat. Add a dash of olive oil, then the onion, carrot, thyme, and sage with a pinch of salt. Sauté for 4–5 minutes, then add in all the mushrooms and begin to cook them down, stirring regularly. When the mushrooms have reduced in volume by about half, add the red wine, soy sauce, and a few generous pinches of salt. Cook until the 
4. mushrooms have reduced again, are well cooked, and have almost formed a sauce.
5. When the mushrooms are finished cooking, the tofu should be ready. Pour the mushrooms over the tofu and stir. Return the sweet potatoes to the Dutch oven and add the cinnamon, 3 tbsp of milk, and ½ tsp of salt, then mash. If the mixture is too thick, slowly add more milk.
6. Over the mushroom mixture, sprinkle the chopped walnuts, then spread the sweet potatoes on top. Finish with the parmesan. Bake for roughly 15 minutes, until the casserole is bubbling, then switch to broil. Broil, watching closely, for 3–5 minutes, until the parmesan is browned. Serve warm and enjoy!