OK, I know this doesn't look like the prettiest food, but it really satisfied our needs tonight. I've got to revamp our regular dinner rotation menus. Our dinners now most of the time need to be 1. Cheap
2. Have some major vegetable protein
3. Nutritious and vegan (although we're still putting cheese on the table for the kids --they'll eat anything with cheese)
I'm doing a lot of prep cooking for a job for this weekend and with church stuff too, our meals need to be made fast.
I saw this recipe on 101 cookbooks today, and it inspired me to copy --with my wing nut personal touch.
4 cups broccoli florets --drizzle with a couple t. olive oil and roast for 20 minutes at 450
2 cups tvp chunks --soak in hot water (or broth of your choice) and drain
1 big onion chopped
2 cloves garlic
1 can great northern beans rinsed and drained
1 1/2 cups mashed pumpkin, sweet potato, or winter squash (already cooked) (I used my kabocha)
saute the onion and garlic for a few minutes, and add the tvp. Keep sauteing until you see a few crisp brown parts on the soy. Your broccoli can be roasting at the same time, and add it at this point. Stir together and combine, then add the pumpkin, salt, and a little bit of water. You can serve with parmesan, but it didn't really need it.
My kabocha was really sweet, and really creamed together the flavors of the other vegetables. It may not have looked really pretty, but was yummy and very satisfying.
The Pink Salmon Festival- Valdez, Alaska
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