Vegan Stuffed Swiss Chard

I used to really almost loathe swiss chard, which is surprising because I’ll eat just about anything that grows from the ground. I found it too earthy and gritty, but since I’ve been working at Greenbrier and bringing home copious amounts of the colorful, beautiful leaf, I had to find a way to make it that was completely delicious.

Sauteing it with some olive oil, garlic, cumin, sriracha (who doesn’t love the red rooster sauce!), salt, and a hint of maple syrup sold me. But I wanted more–more variety, more flavor, and something that wouldn’t leave me hungry a half an hour later!

Cheezy, slightly spicy, with the flavor of sweet corn and sweet potatoes.

Vegan Stuffed Swiss Chard
10-15 Swiss Chard leaves
1 Medium size sweet potato
1/2 chopped white onion
1 15 oz can black beans (well rinsed)
1 cup sweet corn
2 cups cooked quinoa (I used red quinoa)
3/4 tsp sea salt
1/2 tsp curry powder
1 tsp garlic powder
Sweet Potato Cheeze Sauce  

Sweet Potato Cheeze Sauce
1 cup cooked sweet potato (about half of the sweet potato listed above)
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup non-dairy milk
3/4 cup water
3/4 cup nutritional yeast
3/4 tsp onion powder
1 tsp dijon mustard
1/2 tsp sea salt
1/2 tsp turmeric (for color)

1. Cut the sweet potato in half and chop coarsely. Cook on stove top over medium-high heat with olive oil. While this cooks, start the rest of your sauce.

2. In a food processor, blend the cashews, sunflower seeds, garlic, non-dairy milk, and water until smooth. Add in the rest of the ingredients. When the sweet potato pieces are soft, add to the sauce and puree until creamy.

3. Make sure your swiss chard is thoroughly washed, and remove the stems by slicing them off of the leaf. Don’t discard them–chop them, the other half of the sweet potato, and your onion and saute in a pan with olive oil.

4. Cook until the sweet potatoes have begun to soften and add black beans, corn, and cooked quinoa. Sprinkle with salt, curry powder, and garlic powder.

5. Now it’s time to stuff the chard! Lay one row of leaves in a 9X13 glass pan. Spoon a generous amount of the sautéed mixture onto the leaves.

6. Add some cheeze sauce and roll the leaves. You will have to break the stalk as you roll it. Continue until you’ve stuffed all your chard (sounds like an insult, doesn’t it?)

7. Top all of the rolled chard leaves with the remaining sauce.

8. Bake in a 350 oven for 15 minutes.

 I enjoyed mine with some sriracha 🙂 You’ll need a fork and knife to dig into this baby . . .

How do you prepare swiss chard? 

This is shared on: Real Food Wednesday and Fight Back Friday.

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8 thoughts on “Vegan Stuffed Swiss Chard

  1. What a great recipe! I make a similar one except with meat…but I just got a request for a vegetarian version…I will be passing this along 🙂 Thanks for sharing!

  2. Hi Michaela! I’m so glad I ran into your blog. I adore the theme of holistic health as a journey and the inspiration for self-love. I can’t wait for future posts! There are so many recipes on here I’m excited to try once I get back to good old Cle and can start preparing my own food again. I’m planning to take on a vegan diet for part of this summer, because my stomach isn’t doing so well in Beijing, and I think the cleanse will be good for me. Those brownies look divine….. I’ll let you know how it goes 🙂

    • I am fine! Sorry that I went a week without posting, I have had a lot going on this week and been working through a lot of growth and didn’t have the energy to pour into the blog.

      Thanks for your continued dedication to following! I’ll be regular again now.

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