Finally, we’re posting for Vegan Mofo!
The sweet potatoes are locally grown in Pittsboro, NC, and they were delicious. We baked them for about an hour at 400, then added a touch of Earth Balance. For the filling, we sauteed 1 cup of mushrooms in a dry pan until they released their juices, then seasoned with a little salt and pepper and put aside, leaving the “jus” in the pan. Then we added about 1 cup of canned tomatoes, 1 can of white beans with the liquid, salt, pepper, sage, and garlic powder, and brought it to a boil. The beans cooked down and when most of the water was evaporated, we added the mushrooms back and cooked for another few minutes.