I wish I had some pictures to post of this amazingly delicious casserole. Since I don't, that just means I'm going to have to make it again soon so I can take some to add to the blog. :) Yeah, that's it. That's the ticket.
Curried Sweet
Potato Casserole
Ingredients
(Serves 6-8)
·
1/2 onion, chopped
·
2 cups carrots, chopped (about 4 carrots)
·
2 cups. celery, chopped
·
One 8 oz. package of tempeh, shredded (I like the spicy kind)
·
3/4 t. salt
·
2 t. minced ginger
·
1 1/2 t. cumin
·
1 1/2 t. coriander
·
3 t. curry powder
·
3 T. whole wheat flour
·
2 cups vegetable broth
·
1 t. stevia
·
1 can drained peas
·
1 can drained chickpeas
·
One 20 oz. package Alexia Sweet Potato Puffs (any brand will work really if you can find them)
Instructions
·
Preheat oven to 375 degrees.
·
In a large skillet sauté onion, carrots and celery in a couple tablespoons of veggie broth over medium high heat
for 3-4 minutes.
· Add grated tempeh and add salt.
·
Sauté for an additional 3-4 minutes, until the
tempeh starts to brown.
·
Add ginger, cumin, coriander, curry and flour
and stir until evenly coated.
·
Pour in remaining vegetable broth and heat until thickened.
·
Add peas, chickpeas and stevia and
heat through.
·
Transfer mixture to a 9x13 baking dish that
has been lightly sprayed with cooking spray..
·
Spread mixture evenly throughout dish. Top with sweet potato puffs.
·
Bake casserole for 45-55 minutes, until sauce
is bubbly and puffs are golden brown.
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