Sweet Potato and Tofu Pie
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
- 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.