• 6 grated organic carrots
  • 2 bags organic spinach (5-6 cups)
  • 2 small grated organic beets
  • 1 basket of white button top mushrooms
  • 3 large potatoes
  • Few sprigs of Italian parsley for decorating
  • Dill for garnish
  • 1/2 cup organic, non-gmo Tofu, soft
  • Vegetable broth or water
  • Himalayan Pink salt

Cooking Instructions
Peel 3 large white potatoes and grate them until you get hash looking potatoes. Mix with tofu and then cook in a skillet until cooked.

Cook mushrooms with a sprinkle of water or vegetable broth. Add pink salt and pepper to taste.

Mix parsley with cooked spinach.

In a large glass bowl put the beets and carrots and mix. Add pink salt and pepper to taste. Layer the cooked potatoes on top. Then layer the parsley and spinach mixture. Put it in the fridge until it chills and sets. Put a plate over the top of the bowl and flip the bowl over. Once the pie is on the plate, put the mushrooms all over the top and garnish with dill.

Recipe type: Naked | Plant-based | Vegan | Vegetarian

Approved for: Diabetes | Cancer | Heart Disease | High Cholesterol | Weight Loss

Allergens: Soy Free | Gluten Free | Wheat Free | Corn Free | Dairy & Lactose Free | Nut Free | Corn Free | Egg Free

This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients.  The Naked Food Seal of Approval stands for 100% Real Food.
For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine.

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