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Christian Vegetarian Association Presents:
Take
Heart!
Vegan Sweet Potato Souffle
(http://www.recipezaar.com)Filling
5-6 medium sweet potatoes, baked, peeled and mashed (preferably ruby)
1 (8 ounce) package firm silken tofu
8 ounces tofutti better-than-cream-cheese (1 container)
1 cup brown sugar
2 tablespoons soy margarine, melted
1 tablespoon cornstarch
2 tablespoons pumpkin pie spice (or to taste)
1 tablespoon pure vanilla extract
Crumble topping
3/4 cup flour
1 cup brown sugar
6 tablespoons soy margarine
1 cup pecans, chopped
Directions
- For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
- filling into 8x13 greased baking dish.
- in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
- Sprinkle topping over filling.
- Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
- Let cool to room temperature for best consistency.
Your question and comments are welcome
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