- Makes: 6 Servings
- Ready In: 1 hr 30 mins
- Prep Time: 10-15 mins
- Cook Time: 1 hr 20 mins
Frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook.
This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes.
- Calories: 350
- Fat: 17g
- Protein: 10g
- Sodium: 39mg
- Carbohydrates: 42g
- Fiber: 9g
- Sugar: 5g
Nutritional Information (per serving)
- 4 large sweet potatoes
1 cup chopped broccoli
1 cup chopped cauliflower
1 medium leek, chopped
1 red bell pepper, cut into 1″ squares
1 teaspoon herb de Provence (dried French herbs)
4 tablespoons Dr. Fuhrman’s VegiZest or other no salt veggie soup base
2 cups chopped organic spinach
1/2 cup carrot juice
4 teaspoons cornstarch
1 cup firm tofu, water squeezed out and crumbled
1 cup hazelnuts, brazil nuts, or almonds, chopped medium fine (optional)
2 tablespoons chopped fresh parsley, for garnish (optional)
- Preheat oven to 375 degrees.
- Bake sweet potatoes until soft, about 45 minutes. When potatoes are tender, remove to a bowl and mash.
- Add broccoli, cauliflower, leeks, bell peppers, herb de Provence, and Dr. Fuhrman’s VegiZest to a large saute pan along with 2 cups of water. Simmer until almost tender (about 10 minutes). Stir in spinach and cook until wilted.
- Drain vegetables, reserving vegetable liquid in pot.
- Whisk cornstarch into carrot juice and whisk into boiling vegetable liquid until it thickens. Add vegetables and crumbled tofu to sauce and toss to combine.
- Divide mixture into two 8-inch pie pans. If desired, top with 1/2 cup nuts. Spread sweet potatoes over the top and sprinkle with remaining nuts if desired.
- Bake at 375 degrees for 20-30 minutes until hot and lightly browned. If desired, sprinkle with parsley.