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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup oat flour
- 1/2 cup whole wheat pastry flour
- 2 Tbsp. vegan cream cheese (I used Tofutti’s savory sour-cream-and-onion but feel free to go with the plain one)
- 1 tsp. salt
- 1/4 cup olive oil (try to use extra virgin)
- 3 sweet potatoes (medium, baked in a 400-degree oven for about 30 minutes or until a fork inserted in the middle slides all the way through. Remove, cool, and peel.)
- 8 oz. savory (or tub, minus the 2 tbsp used for the crust vegan cream cheese, either plain)
- 12 oz. extra firm tofu (silken)
- 4 sprigs rosemary (about 1 tbsp chopped)
- 4 sage leaves
- 1/2 tsp. red pepper flakes
- salt (to taste)
- 1 yellow onion (large sweet, like Vidalia)
- 1 tsp. sugar
- 2 tsp. olive oil
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