Turnip and Sweet Potato Croquettes with Quinoa Pilaf and Tofu Remoulade Recipe
These hearty root veggie croquettes are served with a smoky tofu remoulade over a tasty quinoa pilaf. Get the recipe!
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Ingredients
- 1 oz. dried porcini mushrooms
- 2 tablespoons flaxseed meal
- 1 lb. turnips, peeled and finely shredded (3 cups)
- 1 10-oz. sweet potato, peeled and finely shredded (2¼ cups)
- ¼ cup chopped scallions
- 4 cloves garlic, minced
- ½ teaspoon sea salt
- 2 cups cooked tricolor or red quinoa
- ½ cup sliced almonds, toasted
- ½ cup golden raisins
- 12 butter lettuce leaves
- ½ of a 14-oz. package silken tofu
- 3 tablespoons lemon juice
- 1 tablespoon coarse mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 2 tablespoons chopped fresh parsley
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