SOY-FREE OPTION* GLUTEN-FREE OPTION** OIL-FREE OPTION***
There is nothing more comforting than a hearty bowl of potatoes and beans. This recipe adds turnips and rutabagas to the mix to help you use up your winter CSA. Feel free to leave out the ones you don’t have on hand and substitute more potatoes.
YIELD: 6 servings
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 60 minutes
INGREDIENTS
- 2 cups (300 g) peeled and diced turnip
- 2 cups (300 g) peeled and diced rutabaga
- 2 cups (220 g) diced potato (peeled if not organic)
- 1 1/2 cups (355 ml) nondairy milk (coconut is my favorite for this) (*use soy-free)
- 1/2 cup (48 g) nutritional yeast
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 teaspoon ground rosemary or 1/2 teaspoon dried
- 1/2 teaspoon smoked paprika
- 2 tablespoons (16 g) flour **or 2 teaspoons arrowroot powder
- 3 cups (531 g) cooked kidney or pinto beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat the oven to 350°F (180°C, or gas mark 4) and oil a 2-quart (1.8 L) casserole dish ***or use a nonstick dish.
- Fill a large saucepan about halfway with water, add the diced root veggies, and bring to a boil over high heat. Lower the heat to medium after it reaches a rolling boil and cook until the veggies are tender, about 10 minutes. Drain in a colander and then transfer to a large, heat-resistant mixing bowl.
- Meanwhile, heat the nondairy milk in a large sauté pan over medium heat and whisk in the nutritional yeast and spices. Heat almost to a boil and then whisk in the flour. Keep whisking and cook until the sauce begins to thicken. Remove from the heat. The sauce will thicken up more as the casserole is baked.
- Add the sauce and beans to the bowl with the root veggies and stir to combine. Taste, add salt and pepper, and then transfer to the oiled casserole dish.
- Bake, covered, for 20 minutes. Remove the cover and bake for 20 more minutes or until the veggies can easily be pierced with a knife.
PER 2-CUP (455 G) SERVING:
- 234.3 calories; 1.3 g total fat; 0.2 g saturated fat; 13.7 g protein; 43.6 g carbohydrate; 9.3 g dietary fiber; 0 mg cholesterol.
