- 2 pieces sweet potatoes, Moloka'i
- 2 pieces potatoes, Yukon gold
- 1 tsp mustard
- ½ to 1 tsp prepared horseradish
- as needed Potato cooking water
- ⅓ cup cheddar cheese, reduced-fat, grated (optional)
- 1 tbsp olive oil
- ½ cup onion, Maui
- 2 tsp garlic, minced
- ½ cup celery, chopped
- ½ cup carrot, chopped
- 1 cup corn, fresh Kahuku (remove from the cob)
- ½ cup mushrooms, fresh, sliced
- 1 cup vegetarian meat (soy beef, Yves Good Ground Veggie Original)
- ½ tsp oregano
- ½ tsp paprika
- 1 cup tomatoes, chopped Hamakua
- 1 tbsp tomato paste
- ½ cup vegetable broth, low-sodium (Pacific Foods or Imagine)
- 1 tsp vegetable Worchestershire sauce
- ½ tsp pepper
- ¼ tsp salt
- 1 tbsp flour
- 2 tbsp water
- Cook potatoes
- Mash all-together with rest of ingredients using the cooking water to desired consistency
- Heat oil in a large skillet
- Saute onions, celery, carrot for about 5 minutes or until they begin to soften.
- Add in the garlic, corn, mushrooms and saute a few minutes more.
- Next, add in the soy “beef”, oregano and paprika; cook two minutes.
- Mix flour and water to make a slurry. Add in the tomatoes, tomato paste, broth, worchestershire, salt, pepper and slurry. Cook until the sauce thickens.
- Pour into a prepared 9” pie plate or 8x8 inch baking dish and top with mashed potato mixture.
- Bake at 350° for about 25-30 minutes or until hot and bubbly.
A comforting dish: a medley of vegetables and a soy “ground beef” substitute stir fried, seasoned with savory herbs and then simmered in a tomato-based sauce. This is then topped w/ a flavorful combination of local sweet potato mashed with Yukon gold's, mustard and low-fat cheddar cheese. Baked just enough to heat through, all this dish needs is a green salad to make a complete meal. Substitutions: White potato can be used instead of Yukon gold. Any veggie burger or soy-crumbles can be used if you cannot find Yves soy-ground (note that the sodium levels may differ). Water can be used instead of broth. Regular Worchestershire can be interchanged w/ the vegetarian version.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.