Sweet Potato and Tofu Pie Recipe: Cook Vegetarian Magazine

Sweet Potato and Tofu Pie

Ready in:
 30 to 60 mins

  • 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 Recipe: Cook Vegetarian Magazine

Sweet Potato and Tofu Pie was taken from COOK VEGETARIAN

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