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Add a photoThis is a vegetarian roast that would do well at any holiday table or for a more formal Sunday dinner. The yam stuffed apples bring a sweetness to the dish while the baking apples preserve just enough
tart to liven up the dish.
Ingredientes
- 1 Field Roast
- pinch of fresh cracked black pepper
- pinch of salt
- 2 - 4 large Granny Smith apples
- 1/2 (14.5 oz.) can yams
- 3 Tbsp. packed brown sugar
- 1/8 tsp. ground cinnamon
- 1/4 cup slivered almonds, toasted and divided
- 3 Tbsp. cup Earth Balance
Direcciones
- Rub the surface of the Field Roast with cracked pepper and set aside.
- Core each apple, removing enough pulp to make an 1 1/4 opening.
- Reserve some of the pulp.
- Drain the yams and reserve 1/4 cup of liquid. Mash the yams, add the liquid back in and add the apple pulp, brown sugar, pinch of salt, cinnamon and half the almonds.
- In a small saucepan or microwaveable dish melt Earth Balance and drizzle half of it into the apple cavities. Fill with yam mixture and garnish with remaining almonds.
- Place the apples in a baking dish and bake for 60 minutes at 325. Baste apples occasionally with remaining butter.
- After the apples have baked for about 30 minutes, place the Field Roast in the baking dish with the apples (or a separate dish) and bake for 30 minutes.
- Remove the baking dish - by now the apples should have baked for an hour and the roast for half-an-hour.
- Allow to rest for 5 minutes. Serve with mashed potatoes, if desired, and a green salad or hot vegetable.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 14 | 8% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 433mg | 12% |
| Total Carbs 39.71g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 25.9g | 17% |
| Protein 1.43g | 2% |
