| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegan, Vegetarian |
5 |
Servings |
INGREDIENTS
| 5 |
|
To large Russet potatoes |
|
|
peeled |
| 1 |
|
Garlic clove |
| 1 |
|
Celery stalk |
| 1 |
|
Bunch parsley |
| 8 |
|
Peppercorns |
| 1 |
|
Onion |
| 1 |
|
Bay leaf |
| 1 |
T |
Light miso |
| 1 |
T |
Olive oil |
|
|
Paprika |
| 1 |
T |
Olive oil |
| 3/4 |
c |
Diced red onion |
| 1 |
|
Garlic clove, minced 1 t. |
| 1/2 |
lb |
Mushrooms, sliced opt. |
|
lb |
Firm tofu, wrapped or |
|
|
frozen and defrosted |
| 4 |
T |
Hickory-flavored barbecue |
|
|
sauce |
| 1 |
T |
Nutritional yeast, opt |
| 1 |
T |
Instant gravy mix or other |
|
|
strong powdered broth |
| 1 |
t |
Dried thyme |
| 1 |
t |
Paprika |
| 1 |
T |
Tamari |
| 1 |
c |
Fresh or frozen corn |
| 1 |
c |
Chopped spinach or green |
|
|
chard |
| 2 |
T |
Olive oil |
| 2 |
T |
Whole wheat pastry flour |
| 2 |
t |
Nutritional yeast, opt |
| 1 |
T |
Instant gravy mix OR |
| 1 |
|
Vegetable bouillon cube |
| 2 1/2 |
c |
Reserved potato water |
INSTRUCTIONS
Peel and quarter potatoes. Place ina medium or large pot with water
to cover. Add garlic, celery, parsley, peppercorns, onion, and bay
leaf. Bring to a boil, cover, and simmer over medium-low heat for 15
to 20 minutes or until very tender. While potatoes are cooking,
prepare filling. Heat 1 T oil, onion, and garlic in a large skillet.
Saute for 1 minute over medium heat, then add mushrooms and saute for
2 minutes. Crumble tofu in chunks into skillet and saute briefly,
mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika,
and tamari. Mix well and saute, stirring frequently, for 20 minutes
over medium heat. Preheat oven to 400. Transfer potatoes from water to
a large bowl, reserving potato stock. Add miso, oil, and 3/4 to 1 cup
potato stock to potatoes, in 1/4- to 1/3-cup increments, mashing as
you add the stock. Add only enough water to moisten potatoes
adequately. Do not overmoisten. Add corn and spinach to filling and
mix well. Pour filling into an oiled, shallow ovenproof casserole. Pat
down with back of a large spoon. Spread potato crust evenly over
filling, smoothing top with a spoon or spatula. Dust evenly with
paprika. Bake for 30 to 40 minutes, or until crust is golden. While
casserole bakes, prepare gravy. Heat oil in a large skillet. Add flour
and yeast, and stir with a whisk over medium heat to form a paste.
Slowly stir in 2 1/2 cups of reserved potato water, whisking as you
stir to allow gravy to thicken. Stir in instant gravy mix and continue
whisking until gravy is thick and smooth; add additional potato water,
if necessary. Serve casserole with crust on the bottom and filling on
top. Spoon gravy over top. From American Vegetarian Cookbook by
Marilyn Diamond From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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