HARVEST VEGETABLE ROAST

HARVEST VEGETABLE ROAST image

Number Of Ingredients 17

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

Steps:

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. 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. 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. Add tofu mixture to mushrooms and beans along with oats, pecans and parsley and mix well. 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.