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Mashed Potato Crusted Butternut Squash, Brussels Sprouts, and Tofu Pie
HEALTHY SLOW COOKING18Ingredients
80Minutes
490Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups butternut squash (diced)
- 2 tsp. olive oil (leave out to make oil free)
- 1/4 tsp. rubbed sage
- 1/8 tsp. salt (each of, and pepper)
- 2 cups idaho potatoes (diced cooked, drained)
- 2 Tbsp. nutritional yeast
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 3 Tbsp. water (if needed)
- 1 Tbsp. olive oil (or dry saute to make oil-free)
- 1/2 small onion (minced)
- 1 1/2 cups Brussels sprouts (quartered and sliced)
- 1/4 tsp. rubbed sage
- 123 oz. firm silken tofu
- 3 Tbsp. chickpea flour
- 2 Tbsp. olive oil (or use water to make oil-free)
- 2 Tbsp. nutritional yeast
- 1 Tbsp. water
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium1410mg40% |
| Protein47g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A80% |
| Vitamin C60% |
| Calcium20% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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