Roasted Vegetable Hash
1 hour 15 minutes lMakes 6 cups +
3 cups for pizza (right)
If you like, spoon this colorful mustard-infused
hash over cooked farro or wheat berries.
½ of a 12- to 14-oz. pkg. extra-firm
light silken tofu
2 Tbsp. coarse-ground mustard
1 Tbsp. lemon juice
2 tsp. pure maple syrup
1 tsp. smoked paprika
3 medium red potatoes, cut into
½ -inch cubes (1 lb.)
2 medium sweet potatoes, cut into
½ -inch cubes (1 lb.)
1 medium onion, coarsely chopped
2 carrots, cut into ½ -inch cubes
2 parsnips, peeled and cut into
½ -inch cubes
2 medium beets, peeled and cut into
½ -inch cubes
8 oz. Brussels sprouts, quartered (2 cups)
Sea salt and freshly ground black
pepper, to taste
Chopped fresh thyme (optional)
- Preheat oven to 400°F. Line two rimmed
baking sheets with parchment paper or silicone
baking mats. For mustard sauce, in a small
food processor or blender combine tofu,
mustard, lemon juice, and maple syrup. Cover
and process until very smooth. Place 2 Tbsp.
sauce in a small bowl with 2 Tbsp. water and the
paprika. Reserve remaining mustard sauce. - In a large bowl combine the next �ive
ingredients (through parsnips). Drizzle with most
of the diluted paprika sauce. Place in prepared
baking sheets, leaving an area for beets. Place
beets in the same bowl and toss with remaining
paprika sauce; place in baking sheet. Roast
vegetables 20 minutes. - Sprinkle Brussels sprouts over vegetables
in baking sheets, stirring to mix. Roast 20 to
30 minutes more or until all vegetables are
tender and starting to brown. - In a large serving bowl combine all
vegetables. Add ¼ cup water to the reserved
mustard sauce and drizzle over vegetables.
Season with salt and pepper. - Reserve 3 cups of the hash for Roasted
Vegetable Pizza (right); cool and refrigerate in
an airtight container up to 3 days. - Serve hash topped with fresh thyme,
if desired.
Roasted Vegetable Pizza
25 minutes lMakes 1 pizza
You can purchase a whole grain pizza crust
or use the Homemade Oil-Free Flatbreads
recipe on page 42. Roll the dough into a
single 12-inch crust, prebake 10 minutes,
then top and bake as directed below.1 12-inch oil-free pizza crust, such as
Engine 2 brand
⅓ cup oil-free hummus
2 Tbsp. tahini
1 Tbsp. coarse-ground mustard
3 cups Roasted Vegetable Hash
(recipe, left)
1 Tbsp. nutritional yeast
Chopped fresh parsley
Fresh baby arugula (optional)
Lemon wedges- Preheat oven to 425°F. Place pizza crust
on a pizza pan or baking sheet. In a small
bowl combine hummus, tahini, and mustard.
Spread over pizza crust. - Place Roasted Vegetable Hash over
hummus. Sprinkle with nutritional yeast.
Bake 10 to 12 minutes or until crust is well
browned. Sprinkle with parsley and, if
desired, top with arugula. Cut into wedges.
Serve with lemon wedges.