1 medium sweet potato
2 carrots, cut into chunks
1 large onion, cut into chunks
3 celery ribs, cut into chunks
4 cloves garlic
1-2 Tbsp. canola oil (or water)
1-14 oz block tofu, crumbled
2 Tbsp. soy sauce (regular or low-sodium)
2 Tbsp. tomato paste
1 Tbsp. mustard
1½ tsp. sage, crushed
1½ tsp. rosemary, crushed
1 Tbsp. thyme
1 tsp. smoked paprika
1 tsp. salt
½ tsp. pepper
2 Tbsp. nutritional yeast
½ C walnuts
¾ C quick-cooking oats
1-15 oz. can white beans, drained
Yield: Approximately 12 servings
Preheat oven to 375 degrees F.
Cook the sweet potato by piercing it, wrapping in a paper towel, and microwaving until softened. Set aside.
Put the carrot, onion, celery and garlic into a food processor; pulse to rice-size pieces.
Add cooking oil (or water) to a pan; sauté vegetables until tender, approximately 5 minutes. Transfer to a large bowl.
Place the tofu in the processor; add the next nine ingredients and the sweet potato. Blend until smooth. Transfer to the bowl.
Pulse the walnuts and oatmeal in the processor to a course texture. Add the white beans; pulse to blend. Transfer to the bowl. Combine all ingredients thoroughly.
Line a baking sheet with parchment paper. Transfer the vegetable mixture and form it into a rectangle approximately 2½“ high. Cover with foil and bake for 25 minutes. Uncover; bake for another 20 minutes until the loaf is cooked in the center.
Remove from the oven and let stand 10 minutes before slicing.
Alternative topping: Combine ketchup and brown sugar; brush on top for the last 15 minutes of baking time.
More from the Author:
This is my "go-to" entree for Thanksgiving. It is made with healthful ingredients and has a pleasant texture. It is especially tasty served with mushroom gravy.