“Sun Dried Tomato Tort with Sweet Potato Leaves – A Vegan Recipe”

Here is a simple tasty dish that will fill you up and get you going.

Made with lots of great ingredients that are full of goodness.

Sundried Tomato Tort with Sweet Potato Leaves

Sundried Tomato Tort with Sweet Potato Leaves


1/2 – Pound of Organic Sun Dried Tomatoes – Chopped

1/2 – Pound of Organic Veggie Protein Bits

12 – Ounces of Organic Black Olives

7 – Tablespoons of No Salt Italian Seasoning

7 – Cups of Organic Sweet Potato Leaves – Chopped

2 – 25 oz Jars of Organic Marinara Sauce

5 – Cloves of Organic Garlic – Minced

15 to 20 – Large Spring Roll Wrappers – Number you use may vary depending on the size of your pan.

Salt and Pepper to Taste

Spray Organic Oil of Your Choice

(Optional) – Crushed Red Pepper – If you like it spicy.


Take your 9 x 13 pan and spray it with a little organic oil of your choice. Next place spring roll wrapper in very warm water until limp. Then place spring roll wrapper in the oiled pan, then add another layer and another layer until you have 4 or 5 layers for the bottom and sides of the pan.

Now take your sun dried tomatoes and veggie protein bits and add italian seasoning, salt, pepper, olives, garlic, and one jar of marinara sauce. Mix together and let set for 15 minutes until all the flavors are blended together.

Place 1/2 the mixture in the pan, and cover with more spring roll wrappers.

Then place the other have of the sun dried tomato mixture on top of the new layer of spring roll wrappers.

Then add your chopped sweet potato leaves, and add some additional salt, pepper, and italian seasoning over the sweet potato leaves.

Next add another layer of spring roll wrappers and pour on another jar of marinara sauce on top.

You can also add some nutritional yeast flakes as a topping over the marinara sauce if you like.

Place in a 350 degree oven for one hour or until nice and bubbly around the sides of the dish.

Let cool for 45 minutes and then slice and serve with a green salad.

This can also be cut into serving portions and put in the freezer for later use.

You could also use rice pasta or any other kind of pasta instead of the spring roll wrappers.


Hmmm I still have some of this in the frig… I know what I’m having for dinner.

DSCN4649 copyFeel Free to Share – This information is meant to get you started… so you can do more research on your own… dig a little deeper and find what works for you. This article is for educational purposes only, I strongly recommend that you seek advice from your own GP, private doctor, or medical specialist for any ailment, illness, or medical condition.. this article not meant to be a scientific analysis in any way, shape, or form.

Dr. Paul Haider – Master Herbalist and Spiritual Teacher for over 20 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, and at www.paulhaider.com – feel free to contact him any time.

Here is a short video bio – http://www.youtube.com/watch?v=rK6Eg-xlX3U

Here is my Google+ address if any of you would like to connect.  —   http://plus.google.com/+PaulHaider–drpaulhaider

Dr. Paul Haider, Master Herbalist, HH, USA, Sun Dried Tomato Tort, Sweet Potato Leaves, Marinara Sauce, Vegan Recipe, Tasty, Quick, Simple, Highly Nutritious, Olives, Italian Seasoning, Spring Roll Wrappers, Veggie Protein Bits, Garlic, Great Vegan Recipe, Sweet Potato Leaves  are Very Healthy,

About Dr. Paul Haider

Dr. Paul Haider has been a Master Herbalist for over 25 years. Dr. Haider helps those looking for healing and realization. Dr. Haider has over 4,000 articles about natural health and spirituality, a radio show, and writes for many magazines including OM Times Magazine. Dr. Paul Haider - Contact him on his Website contact form at www.paulhaider.com - and also on FB under Dr. Paul Haider
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