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Basics | Starters | Mains | Puddings

Sweet Potato Salad

This comes from Jane Sen's Healing Foods Cookbook, published by the Bristol Cancer Help Centre, and is absolutely delicious.


3 medium sweet potatoes
1 green pepper
2 sticks of celery
3 spring onions
3oz hazelnuts
half a walnut size piece of fresh ginger

For the dressing:
4oz organic tofu
2 tbsp olive oil
2 tbsp cider vinegar
1 tbsp lemon juice
1 tbsp dark soya sauce



Boil the sweet potatoes whole in their skins. While they are cooking, finely chop the green pepper, celery sticks and spring onions. Chop the hazelnuts and grate half a walnut size piece of fresh ginger.

When the potatoes are cooked, let them cool a little and then cube them and gently mix with the other ingredients in a bowl.

Blend the tofu, olive oil, cider vinegar, lemon juice and soya sauce until smooth. Gently mix with the potato salad, garnish with parsley and serve.