| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Indian |
Vegetables, Savory pies, Soy product, *new |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Potatoes; peeled and cubed, (about 4 cups) |
| 1/4 |
c |
Soy milk |
| 1 |
ts |
Soy oil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 1 1/2 |
c |
Textured soy protein |
| 1 1/2 |
c |
Boiling water |
| 2 |
ts |
Tamari |
| 1 |
tb |
Soy oil |
| 2 |
md |
Onions; diced OR 2 cups finely chopped onions |
| 2 |
c |
Chopped mushrooms |
| 1 |
c |
Peeled; diced carrots |
| 3 |
tb |
Chopped fresh garlic |
| 2 |
tb |
Tamari soy |
| 4 |
ts |
Basil |
| 1 |
tb |
Thyme |
| 1 |
ts |
Savory |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Diced celery |
| 1/4 |
c |
Unbleached white flour; mixed with |
| 1/2 |
c |
Water |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
TOPPING
FILLING
Topping: Preheat oven to 325F / 160C. Boil the potatoes in salted water
until the potatoes are soft. Remove and drain the potatoes. Blend them in a
mixer with the soy milk, oil, salt and pepper. Set aside.
Filling: Add the TVP and tamari to boiling water, then cover, remove from
heat and set aside. Saute vegetables (except the celery) and seasonings in
the oil over medium heat for about 15 minutes. Add the celery and TSP, then
cook about 5 minutes longer, stirring occasionally to prevent from
sticking. Add the flour mixture and stir until thickened. Transfer the
filling to a lightly-oiled baking dish. Cover the top with the potatoes and
smooth them with a rubber spatula until flat and even. Bake the pie in
preheated oven for 30 minutes, then broil for several minutes or until the
top is lightly browned. Remove from oven and serve hot, garnished with
parsley.
(Nutrition information PER SERVING (1 serving is about 1-1/2 cups): 297
calories, 18 grams protein, 52 grams carbohydrate, 4 grams total fat, 0.5
grams saturated fat, 0 mg cholesterol, 1,030 mg sodium, 8 grams dietary
fiber.)
Soyfoods USA; Vol. 2, No. 10; November 17, 1997. Soyfoods USA. NOTICE!
Permission is granted to reprint this information, as long as credit is
given to the Indiana Soybean Board
<http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>
Notes: Makes 9 cups. Textured soy protein (TSP) is also known as textured
vegetable protein (TVP)
Supplied by info@soyfoods.com on Nov 17, 1997, converted by MC_Buster;
**recipe by Ron Pickarski, President and Executive Chef/Consultant
Eco-Cuisine
Recipe by: Ron Pickarski, Eco-Cuisine**
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21,
1998
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