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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F. Lightly oil a 2-quart casserole dish.
Step 2
Bake the sweet potatoes until very tender. Let them cool until you can handle them.
Step 3
Strip off the skins, drop the flesh into a food processor, and puree until smooth, scraping down the sides occasionally. Add 1/2 cup of the nondairy milk and the miso and puree to mix well. Set aside.
Step 4
In a large pot, heat the oil over medium-high heat. Sauté the onions, mushrooms, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened.
Step 5
Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly.
Step 6
Drizzle in the remaining cup of nondairy milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan.
Step 7
Dollop the sweet potato mixture over the filling and spread it to make an even topping.
Step 8
Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot.
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