Vegan Recipes - Entrees

Mock Beef with Sweet Potato Crust

Submitted by Aura

Ingredients:

1 cup sliced carrots
½ cup sliced mushrooms
½ cup chopped celery
2 cups onion, chopped
2 cloves garlic, minced
1-3/4 cups vegetable stock
salt to taste
5 Tablespoons extra-virgin olive oil, divided
2 packages soy mock beef, thawed
1/8 cup toasted slivered almonds
1 Tablespoon tomato puree
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon Italian seasoning
2 Tablespoons whole wheat flour
4 large sweet potatoes, pre-boiled with salt
vegan Parmesan cheese

Directions:
In a large non-stick skillet, sauté the vegetables (except sweet potatoes) in a little bit of the stock until soft. Salt to taste. Add 3 Tablespoons of the oil, the mock beef and the seasonings, except the vegan Parmesan. Mix the flour with the cold stock, add to the pan and continue cooking until heated through, stirring constantly. Set aside.

Preheat oven to 350º F. Peel and mash sweet potatoes until smooth. Grease a baking dish. Spread the vegetable mixture on the baking dish. Spread the mashed sweet potatoes on top as the upper crust of a pie.

Drizzle with the extra 2 Tablespoons olive oil and sprinkle generously with vegan Parmesan. Bake until the sweet potatoes are golden and a crust has formed.

Variation: You can use Butternut squash, yams, pumpkin and a mixture of equal parts potatoes and squash for the upper crust. You can also add seasoned breadcrumbs to the vegan Parmesan to make the “pie” crunchier. Serves 4.

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