Ingredients
1 large sweet potato
1 small acorn squash
4 oz tempeh1/2 Tbs dried fennel
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper
2 cloves garlic, minced
1 Tbs tamari (or soy sauce)
1/2 Tbs olive oil
1 Tbs lemon juice
1/2 cup frozen green beans
1/2 cup frozen peas
1/4 cup soy milk
1/4 tsp ground ginger
salt and pepper to taste
1/4 cup soy mozzarella cheese
Directions
Preheat oven to 350 degrees.
Cut unpeeled sweet potato into 1" pieces. Boil in a small pan until soft. Drain and set aside to cool.
Cut acorn squash in half, place face down on a plate, cover with plastic wrap and microwave for 7 minutes. Remove from microwave, uncover and allow to cool.
(Tempeh is a variation of the Tempeh Sausage Crumbles recipe from Vegan with a Vengeance)
In a small pan, crumble tempeh and add enough water to almost cover it. Over medium high heat, simmer the tempeh until most of the water is absorbed, about 12-15 minutes or until most of the water is absorbed. Drain the remaining water and add dried fennel, dried basil, dried oregano, crushed red pepper, garlic, tamari, olive oil and lemon juice and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Transfer tempeh mixture into the bottom of a casserole baking dish.
Peel acorn squash, cut into thin slices and layer on top of tempeh mixture. Layer green beans and peas next.
Peel sweet potatoes and return to pan. Add soy milk, ginger, salt and pepper. Mash until smooth. Layer mixture on top of vegetables. Add a layer of cheese on top. Cover dish and bake for 30 minutes. Remove cover and bake for another 5 minutes.
We really enjoyed making it and hope you enjoy it as well!
