Sweet Potato and Tofu Pie

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 2 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

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

How To Cook

  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.
  4. www.provamel.co.uk

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Comments

2 people have helped to review this recipe. Thank you!

Posted by Professor Peabody on February 20, 2011

There are no onions and carrots listed in the ingredients list!

Posted by Rachel on February 21, 2011

This recipe has now been corrected by the Cook Veg team. Thanks for letting us know about the error!

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Sweet Potato and Tofu Pie
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    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
  • [hd]for the topping[/hd]
  • 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
    How to Cook
  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.