Vegan Roasted Beet and Potato Borscht

2 pound red beets (about 5 medium), scrubbed, peeled, and cut into medium dice
1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
2 shallots, coarsely chopped
3 to 5 sprigs fresh thyme
2 tablespoons olive oil
Ground White Pepper
5 tsp No Chicken Better than Bouillon dissolved in
5 cups hot water
1 tablespoon red wine vinegar
4 tablespoons Tofutti - Better Than Sour Cream
4 tablespoon chopped fresh parsley

Adjust oven rack to middle position and preheat the oven to 400°F. Meanwhile, toss vegetables with olive oil, salt, and pepper. Spread out in a single layer on rimmed baking sheet and tuck the sprigs of thyme in amongst the vegetables. Roast until tender, about 45 minutes, discarding the thyme once they are finished cooking.

Bring the broth to a simmer in a large saucepot and add the cooked vegetables. Mash roughly with a potato masher or wooden spoon, add the vinegar, and season to taste with salt and pepper and more vinegar if needed. Serve in bowls topped with a tablespoon of sour cream and a sprinkle of parsley.

Serves 4 at about 1 1/2 cups a serving.

Number of Servings: 3

Recipe submitted by SparkPeople user CHRISWINTERWOOD.