Sweet Potato and Tofu Pie
Ingredients
- 1 tbsp mild olive oil
- 1 medium red onion, finely diced
- 2 medium carrots, finely diced
- 150ml tomato passata
- 180g packet Provamel Organic Tofu Mince
- 1 tbsp creamed horseradish
- 2 tbsp finely chopped parsley
for the topping
- 4 medium sweet potatoes (800g), peeled
- 2.5cm piece stem ginger, peeled and very finely chopped
- 1 tbsp mild olive oil
- 1 garlic clove, crushed
- ground black pepper
- pinch of sea salt
- pinch of nutmeg
Method
- 1
Peel and finely dice the onions and carrots and then microwave with the olive oil in a covered dish on high power for five minutes to soften. Stir in the remaining ingredients and place in a medium sized ovenproof dish.
- 2
Prepare the topping. Cut the sweet potato into even sized pieces and simmer until just tender. Drain thoroughly. Sauté the garlic and ginger in the olive oil for 2-3 minutes to soften without browning. Remove from the heat and add the drained, cooked sweet potato.
- 3
Mash until smooth and season to taste. Spoon the mash onto the filling and bake for 20 minutes at 220C/425F/Gas 7 until the mash begins to go a nice shade of golden brown. Serve with freshly steamed green beans, a mound of watercress and top with hot vegetarian gravy.
Sweet Potato and Tofu Pie was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tbsp mild olive oil
- 1 medium red onion, finely diced
- 2 medium carrots, finely diced
- 150ml tomato passata
- 180g packet Provamel Organic Tofu Mince
- 1 tbsp creamed horseradish
- 2 tbsp finely chopped parsley
for the topping
- 4 medium sweet potatoes (800g), peeled
- 2.5cm piece stem ginger, peeled and very finely chopped
- 1 tbsp mild olive oil
- 1 garlic clove, crushed
- ground black pepper
- pinch of sea salt
- pinch of nutmeg
- 1
Peel and finely dice the onions and carrots and then microwave with the olive oil in a covered dish on high power for five minutes to soften. Stir in the remaining ingredients and place in a medium sized ovenproof dish.
- 2
Prepare the topping. Cut the sweet potato into even sized pieces and simmer until just tender. Drain thoroughly. Sauté the garlic and ginger in the olive oil for 2-3 minutes to soften without browning. Remove from the heat and add the drained, cooked sweet potato.
- 3
Mash until smooth and season to taste. Spoon the mash onto the filling and bake for 20 minutes at 220C/425F/Gas 7 until the mash begins to go a nice shade of golden brown. Serve with freshly steamed green beans, a mound of watercress and top with hot vegetarian gravy.
Sweet Potato and Tofu Pie was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
