| 16 | 60 | 252 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 6 |
| 2 medium potato(es) | Sweet potato (Largely diced) |
| 2 parsnip(s) | Parsnip (largely dices) |
| 4 cup | Water |
| 4 tbsp | Olive Oil, Extra Virgin |
| 1/2 cup | Almond milk, unsweetened |
| 1 medium | Yellow onion (finely chopped) |
| 1 large | Carrots (finely choppedc) |
| 2 large stalk(s) | Celery (finely chopped) |
| 1 1/2 cup | Textured vegetable protein |
| 2 cup | Vegetable stock/broth |
| 2 tbsp | Barbecue sauce (I use Diane's Maple BBQ Sauce) |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
| 1 sprig | Thyme, fresh (chopped or 1/4 tsp dried) |
| 2 tsp | Oregano, fresh (chopped or 1/2 tsp dried) |
1. Preheat oven to 350 degrees
2. In a large pot, place sweet potatoes and parsnip in the cold water and bring to boil. Boil until fork-tender (about 10 minutes)
3. Meanwhile, let the Texture vegetable protein soak in the broth and heat a skillet with a bit of olive oil and stir in the onions, celery, carrots and cook, stirring, for 5 minutes.
4. Add the TVP and a bit more vegetable broth if need (1 tbsp at a time) until the vegetable protein is no longer dehydrated and a meaty texture.
5. Once the broth is absorbed add the bbq sauce to the vegetable mixture, remove from heat and set aside.
6. Once the parsnip and sweet potato fall off when pierced with a fork drain from water and mash with Remove 2 Tbsp of olive oil and almond milk and garlic.
7. Season the vegetable mixture with salt and pepper, thyme and oregano. Remove from heat and spoon the mixture evenly into the bottom of a casserole dish or 9X12 inch glass baking dish.
9. Carefully spread the mashed sweet potatoes over the top of the veg mixture.
10. Roast in the oven for 30 minutes, letting the top brown slightly. Cut into squares and serve.
Sweet Potatoes
contain beta carotene which is converted into vitamin A in the body and is important for vision health and immunity!
| Meat Alternative | 0.2 |
| Vegetables | 1.3 |
