Potato Parsnip Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Red Potato, 1 lbParsnips, 12 ozGarlic, 3 clovesOnions, raw, 2 mediumOlive Oil, 3 tbspNutritional Yeast, 8 TbspBraggs All Purpose Liquid Soy Seasoning, 4.5 tsp Dijon Mustard, .5 tspBasil, 0.166 tbspSalt, .5 tspPepper, black, .5 tspTofu, firm, 0.5 blockBreadcrumbs, 0.5 cupRice milk, 3/4 cup
preheat oven to 350.
Boil potatoes and parsnips together until tender.
Heat 1 tbsp of olive oil in a cast iron skillet. Caramelize onions, adding more oil as needed.
Put potatoes and parsnips and half of the onions in a food processor. Add garlic, nutritional yeast, Braggs, mustard, tofu, spices and rice milk. Blend until all ingredients are incorporated and some lumps remain.
Add the breadcrumbs to the remaining onions and stir until onions are well coated. Toast for a few minutes while preparing the casserole. Dump the mixture from the food processor into an un-oiled casserole dish. Sprinkle breadcrumbs and onions on top of the casserole and bake for 20 minutes or until tops of onions are brown.
Serving Size: Makes 6 large or 8 small servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHERECUMMINS.
Boil potatoes and parsnips together until tender.
Heat 1 tbsp of olive oil in a cast iron skillet. Caramelize onions, adding more oil as needed.
Put potatoes and parsnips and half of the onions in a food processor. Add garlic, nutritional yeast, Braggs, mustard, tofu, spices and rice milk. Blend until all ingredients are incorporated and some lumps remain.
Add the breadcrumbs to the remaining onions and stir until onions are well coated. Toast for a few minutes while preparing the casserole. Dump the mixture from the food processor into an un-oiled casserole dish. Sprinkle breadcrumbs and onions on top of the casserole and bake for 20 minutes or until tops of onions are brown.
Serving Size: Makes 6 large or 8 small servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHERECUMMINS.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 473.6 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 7.0 g
- Protein: 11.2 g
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