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Categories:
yam onion stalks celery carrot garlic mushrooms beans water tomato paste Dr. brown mustard poultry seasoning oregano black pepper oats pecans parsley
Viewed: 48 - Published at: 5 years agoIngredients
- 1 large yam
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups finely chopped mushrooms
- 1 1/2 cups cooked cannellini beans or 1 (15 ounce) can no-salt-added or low sodium cannellini beans
- 8 ounces extra firm tofu, excess water squeezed out
- 1/4 cup tomato paste
- 2 tablespoons Dr. Fuhrman's Mato Zest
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1 cup old fashioned oats, pulsed in food processor to a coarse powder
- 1/2 cup chopped pecans
- 1/4 cup chopped parsley
Method
- 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.
