Sweet Potato Stew (Vegan) with Fudge Marble Pound Cake……..Cheap, Delicious, & Serves 12

Large Family Vegan recipe that is kid friendly and cheap!

Large Family Vegan recipe that is kid friendly and cheap!

In our quest for good health (read:  to stop being so fat!), I have researched countless hours on good wholesome food.  Here is an amazingly awesome soup that not only tastes delicious, but is totally Vegan…………..and the kids will eat it.  It is very cheap, which is helpful when feeding a large crowd.  The cake recipe is not Vegan, because I have tried many Vegan baking recipes and they are oftentimes gross…..just keeping it real 🙂  However, it is very low in calories, at only 86 calories per slice.


This recipe was adapted from Alicia Silverstone’s Cookbook, The Kind Diet (to all of you 80’s and 90’s kids……she was in Clueless, and now she’s a Vegan queen).

1/2 cup of white cooking wine (I use a very cheap wine from Walmart…..and ALL of the alcohol burns off during cooking)

1 medium onion, minced

(1) 28 oz can of petite diced tomatoes

2 teaspoons ginger

3 teaspoons turmeric

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon ground cinnamon

1/8 teaspoon cayenne

6 – 8 sweet potatoes, peeled and cut into 3/4″ cubes

14 cups of vegetable broth:  I use 7 homemade vegetable bouillon cubes and 14 cups of water, the recipe for the bouillon can be found here:  https://raisingservantsofchrist.com/2013/05/14/frugal-and-healthy-cooking-alternatives-vegan-style/

2 cups brown lentils

In a large soup pot, cook onions in the wine until soft (about 5 to 10 minutes).  Add water if wine evaporates.  Stir in the tomatoes and seasonings, cook and stir for 2 minutes.

Add sweet potatoes, broth and lentils.  Stir well, and bring to a boil over high heat.  When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes to 3 hours (if you need to hold off dinner), or until the lentils and sweet potatoes are soft.

I usually serve with crusty bread.



1 package Duncan Hines Moist Deluxe Marble Cake Mix

1 package (4-serving size) instant vanilla and pie filling mix

4 eggs

1 cup water

1/3 cup canola oil

Preheat oven to 350.  Grease and flour two 9x5x3-inch loaf pans.

Set aside cocoa packet from mix.  Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl.  Beat at medium speed with electric mixer for 2 minutes.  Measure 1 cup batter;  place in small bowl.  Stir in contents of reserved cocoa packet.

Spoon half of the yellow batter into each loaf pan.  Spoon half of each cocoa batter over yellow batter in each pan.  Run a knife through batters to marble. 

Bake at 350 for 45 to 50 minutes or until wooden toothpick inserted in centers comes out clean.  Cool in pans 5 minutes.  Loosen cakes from pans, place onto cooling racks, and cool completely.  Slice and serve.

**Note – these loaves freeze great, so if you can only eat one, freeze the other.






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