Type what you have

Ingredients

• ✓ yeast extract
• sweet potato
• olive oil
• onion
• meatless ground beef substitute
• pea
• carrot
• lentil
• vegetable broth
• tomato paste
• salt
• black pepper
• almond milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
3. 3 Bake in the preheated oven until tender, 10 to 15 minutes.
4. 4 Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
5. 5 Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
6. 6 Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
8. 8 Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
9. 9 Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.

By Buckwheat Queen

Ingredients

• ✓ yeast extract
• water
• cornstarch
• black pepper
• salt
• polenta
• salt
• red wine
• vegetable broth
• water
• radicchio
• broccoli
• miso paste
• shallot
• olive oil
• water
• porcini mushroom

Instructions

1. 1 Soak porcini in 2 cups boiling water for at least 10 minutes.
2. 2 At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
3. 3 Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
4. 4 Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
5. 5 Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
6. 6 Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
7. 7 Strain the reserved soaking water, twice if necessary, to remove any sediment.
8. 8 Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
9. 9 Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
10. 10 Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

By Buckwheat Queen