Patti Sweet Potato/Butter Squash Pie/Fluff

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Posted By: MD
Posted In:  Vegetables
Page Views:  3786 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes
Course: appetizers
Cusine: african

Other Info

Serves:  2-4.


Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


Ingredients

  • 2 butter squash (peeled and cooked)
  • 5-6 sweet potatoes (peeled and cooked)
  • vegan sugar to taste
  • 1/4 stick of low fat non-hydrogenated vegan margarine
  • cinnamon and nutmeg to taste
  • 1 large bag of vegetarian marshmallows
  • 2-4 pie shells (optional)

Directions

 

Serves 10 or more.

Drain squash and potatoes and place in a large mixing bowl. Add the other ingredients. If using as pies have 2-4 pie shells premade, pour ingredients into pie shells and bake at 375F until crust is brown. ..or just eat as is. Both ways are very good.

 

 

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Printed from Vegetarian Recipes