HARVEST VEGETABLE ROAST
Steps:
- Pierce sweet potato in several places with a fork and microwave until soft, about 5-6 minutes. When cool enough to handle, peel and set aside. Heat a large skillet. Add the onion, celery, carrot, garlic and mushrooms and cook, stirring regularly until tender and all the water from the mushrooms has evaporated. Mash beans with a fork and add to the mushroom mixture. Place the peeled sweet potato into a food processor along with the tofu, tomato paste, MatoZest, mustard, poultry seasoning, oregano and black pepper. Process until smooth and well combined. Add tofu mixture to mushrooms and beans along with oats, pecans and parsley and mix well. Spoon into a loaf pan that has been lightly rubbed with a minimal amount of oil. Bake at 350 degrees for 1 hour and 10 minutes. Allow to sit for 30 minutes before slicing.
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Sindhi Chanal
[email protected]I can't wait to try this recipe!
SIBONGILE GIQWA
[email protected]This recipe is a great way to use up leftover vegetables.
Jagdesh Banbhan
[email protected]I'm not a huge fan of roasted vegetables, but this recipe changed my mind! The vegetables were so flavorful and tender.
b-bob Rapper
[email protected]The vegetables were a bit dry for my taste, but the flavor was good.
Christie Baker
[email protected]This recipe is so easy to follow and the end result is delicious! I've made it several times and it's always a crowd-pleaser.
Lex Rivasteto
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the roasted vegetables and asked for the recipe.
Mukiibi Muhammad
[email protected]This vegetable roast was a hit with my family! The vegetables were roasted to perfection and had a delicious flavor. I especially loved the parsnips and Brussels sprouts.