| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Digest, Feb95, Fatfree |
1 |
Servings |
INGREDIENTS
| 4 |
|
To 5 Potatoes |
| 1 |
|
Onion, chopped. |
| 2 |
c |
Lentils |
| 1/2 |
c |
Or more tvp |
| 2 |
|
Or more cups frozen veggies |
|
|
{I use peas, corn, carrots, |
|
|
Beans} |
| 1 |
c |
Nutritional yeast {I use |
|
|
Enjivata yeast as well} |
| 1 |
tb |
{or more} tamari sauce |
| 1/8 |
c |
Oil* |
| 1/8 |
|
Water |
| 2 |
c |
Water |
| 1/2 |
c |
Flour |
INSTRUCTIONS
TO PREPARE: Top layer: Boil spuds & mash** {with soymilk, nutritional
yeast, parsley, minced garlic}. Set aside.
Bottom layer: Cook up 2 cups of lentils in vegetable stock and chopped
onion. When through add enough textured vegetable protein to absorb the
excess water. Set aside.
Prepare nutritional yeast gravy: Toast flour over medium heat, add yeast,
then oil and mix well. Add water. Bring to a boil and use whisk to get rid
of clumps. May want to add more yeast. Add tamari and gravy flavoring. Cook
a few minutes until thickened.
Add to lentil and tvp mixture reserving about 1/2 cup for the top.
In a baking dish {I spray with pam}, spoon in lentil-tvp-gravy mixture,
then put on frozen veggies, then spoon mashed potatoes over everything.
Drizzle with remaining gravy and bake for about a 1/2 hour or more in a 375
degree oven.
Source: modified by Janet
Posted by Janet Hatch <[email protected]> to the Fatfree Digest
[Volume 15 Issue 9] Feb. 9, 1995. 1 to 2 teaspoons kitchen bouquet {a gravy
flavoring ingredient, very salty}
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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