3/4 cup butternut pumpkin/squash, peeled and cubed
2 medium beetroot or 4 small beetroot, peeled** (see notes)
1 1/2 cups chicken or vegetable stock***
Salt and pepper, to taste
Finely dice your onion and crush your garlic.
In a large non-stick saucepan, saute your onions and garlic in your butter/oil until soft and translucent, adding a splash of water if needed to stop them sticking.
Add in all of your other ingredients and the mix to the boil before reducing to a simmer and cooking until your carrots and pumpkin are soft.
Once your veggies are soft, blend them until your nomato sauce reaches your desired consistency, seasoning to taste. .
Use immediately or allow to cool before storing in a glass jar in the fridge (this prevents staining) or freezing portions in zip lock bags to use later. The nomato sauce will keep for around a week in the fridge.
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons vegan margarine (I use Earth Balance) Stir fry:
1/2 onion, chopped
1/2 green pepper, chopped
cooking oil, as needed
1 pound extra firm tofu, drained and crumbled (not silken style)
pinch turmeric, optional
salt and pepper, to taste
1. For cheez sauce, mix first 3 ingredients together in sauce pan. Add water and mix thoroughly. Heat on medium until thick and bubbly. Remove from heat and add mustard and margarine. Set aside.
2. For stir fry, saute onion and green pepper in oil. When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu.
3. Add more oil to the middle of the pan, then add your drained, crumbled tofu. When it starts to get golden, mix in the peppers and onion and keep frying. You can add some turmeric for color, if you like.
4. When it looks like you could eat it, add the cheez sauce and mix it all in to coat, until that becomes golden brown too. I saute this for another couple of minutes. You might not need all of the sauce. I save the leftovers for pizza or nachos. Add salt and pepper to taste (this makes all the difference!).
Eat! This is soooo good and it’s great on toast or English muffins (I use Matthew's brand). I don't miss eggs at all after discovering this!
Source of recipe: I got the recipe for this cheez sauce from this site (cheesy enchiladas).