Harvest Vegetable Roast Recipe

Name: Harvest Vegetable Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
Add tofu mixture to mushrooms and beans along with oats, pecans and parsley and mix well.
5
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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large yam, 1 medium onion, finely chopped, 2 stalks celery, finely chopped, 1 medium carrot, finely chopped, and more.

Yes, Harvest Vegetable Roast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Vegetable Roast

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