Sweet Potato and Tofu Pie

Name: Sweet Potato and Tofu Pie
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
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

Serves: 4

Ready in: 30 to 60 mins

Sweet Potato and Tofu Pie Recipe: Veggie

Ingredients
Method

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

method:

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.
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.
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.

Print Recipe www.provamel.co.uk