Ingredients:
- 1 container (340.00 grams), Extra Firm Silken Tofu
- 1 cup, Protein Flax Milk Unsweetened (I used Good Karma, but feel free to use any other non-daily milk)
- 1 tsp Turmeric Powder
- 30 milliliter, Nutritional Yeast
- 770 milliliter, Squash
- 1/2 tsp Baking Powder
- 1 Tbspn apple cider vinegar
- 4 oz Chickpea flour
- 1/2 tsp black sulfur salt (if you want the egg-like flavor. if not – use any other salt)
- 2 cup, Vegetable Broth
- 500 g, Onion
- 3-5 cloves garlic
- 2-5 fresh green onion stems
- 1 tbsp, Rosemary
- 1 tsp, Thyme
Instructions:
- Preheat oven to 350 F.
- Chop onions into 1" ish slices, add to a hot medium sized pan to caramelize. You can add garlic in the end too (it will burn if you add in the beginning). If the onions start to burn and stick to the pan - deglaze it by adding table spoons of water or broth to the pan. I use a ceramic nonstick pan covered with a lid, so the onions usually don't burn or stick.
- Chop sweet potatoes into rough cubes and throw them into the same pan with onions and keep cooking for 5 more minutes.
- Get your Ninja Food Processor, Vitamix or another powerful food processor and combine a block of extra firm silken tofu, flax milk, turmeric powder, nutritional yeast, baking powder, black sulfur salt, chickpea flour,apple cider vinegar.
- Lightly brush the cake pan with vegetable oil and spread potatoes and onions evenly. Sprinkle with rosemary and thyme. Scoop the quice batter on top and spread evently.
- Cook for 30-40 min, or until the toothpick comes out clean when inserted in the center.
If you make this, tag me on IG @gorbachevae! I love seeing your high-protein vegan creations that actually taste good. 🥢💪