Took me about an hour to prep this the first time.
2 Tbsp olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 Tbsp minced garlic
1 Tbsp chopped green jalapeno
1 package Morning Star griller crumbles
1 Tbsp tomato paste
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and pepper, to taste
2 cups tomatoes, chopped
1 cup cooked corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro (I just use cilantro in a spice container)
1 1/2 lbs. sweet potatoes, peeled and cut in chunks
1/2 cup vanilla soy milk
2 Tbsp Butter alternative or Earth Balance or Vegan Butter
Butter alternative ** see below instructions
1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring for 10 minutes. Add garlic and jalapeno; cook for 2 minutes. Add morningstar griller crumbles and stir for 2 minutes.
2. Add tomato paste and spices; cook, stirring for 2 minutes. Add tomatoes; simmer until liquid reduces, 10 minutes. Add corn, beans and 4 Tbsp cilantro. Spoon into a 9 x 9 baking dish.
3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and soy milk. Spread mash over the vegan mixture. Bake in a 400 F oven until brown, 30 minutes. Garnish with more cilantro. Serves 4
** Butter alternative
3/4 cup coconut milk *
1/2 cup water
2 Tablespoons yellow cornmeal
1/2 teaspoon salt
* May use 1/4 cup unsweetened finely shredded coconut or raw cashew nuts instead of coconut milk, and increase water to 1 1/4 cups. If you have only sweetened coconut, the sugar can be rinsed out with hot water, using a sieve.
1. Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.
It should begin to thicken, about the consistency of thin porridge. I’ve learned that this can vary with the cornmeal used, so if it isn’t getting thick, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.
2.Place in blender, cover, can turn on low, then increase to high. Blend for about 1 minute until as smooth as possible. (If using shredded coconut or cashews nuts, blend for 2 minutes.)
3. Pour into a container; cover and chill. It will be runny, but sets up when cold.
This will keep for about 10 days in the refrigerator, but after a few days it gets stiffer. If this happens, just add a bit of water and stir briskly until soft. I like to make a new batch every week. If there is any of the old still remaining, I stir it into a frozen vegetable dish, such as frozen corn.
Makes One Cup