This is a hearty and grounding dish that has all the flavor profiles from a little sweet, savory and a lift of creaminess using Pacific Foods Unsweetened Almond Milk. A plant-based twist on a classic dish that is sure to be one of the most satisfying things you’ve had. Recipe created by Malcom Regisford (@tappedinwellness).
Heat the oven to 375°F. While the oven is heating, place the sweet potatoes into a pot and add water to cover. Heat to a boil and cook until tender. Drain well in a colander.
Heat the oil in a saucepan over medium heat. Add the mushrooms, carrots, celery, onion and garlic and saute until tender-crisp.
Make a space in the center of the pan and add the tomato paste. Cook the tomato paste for 1 to 2 minutes, then stir into the carrot mixture. Stir in the jackfruit. Add the broth and coconut aminos and cook for 2 minutes stirring to scrape up the browned bits from the bottom of the pan. Reduce the heat to low. Cook for 10 minutes. Season to taste with salt and black pepper.
Place the cooked sweet potatoes into a bowl and mash until smooth. Stir in the vegan butter, nutritional yeast and almond milk and season to taste with salt and black pepper. Spoon the jackfruit mixture into a 13x9x2-inch baking dish. Spread the sweet potato mixture over the top.
Bake for 30 to 35 minutes. Serve and enjoy.