- --MASHED POTATO CRUST-- 5 md To large Russet potatoes,
-peeled 1 Garlic clove
1 Celery stalk
1 Bunch parsley
8 Peppercorns
1 md Onion
1 Bay leaf
1 tb Light miso
1 tb Olive oil
Paprika --FILLING-- 1 tb 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 tb Hickory-flavored barbecue
-sauce 1 tb Nutritional yeast (opt)
1 tb Instant gravy mix or other
-strong powdered broth 1 ts Dried thyme
1 ts Paprika
1 tb Tamari
1 c Fresh or frozen corn
1 c Chopped spinach or green
-chard --SIMPLE GRAVY-- 2 tb Olive oil
2 tb Whole wheat pastry flour
2 ts Nutritional yeast (opt)
1 tb Instant gravy mix OR 1 Vegetable bouillon cube
2 1/2 c Reserved potato water
1. Peel and quarter potatoes. Place ina medium or large pot with water
15 to 20 minutes or until very tender.
2. While potatoes are cooking, prepare filling. Heat
1 T oil, onion, and 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. 3. Transfer potatoes from water to a large bowl, reserving potato stock.
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. 4. Add corn and spinach to filling and mix well. Pour filling into an
30 to 40 minutes, or until crust is golden.
5. While casserole bakes, prepare gravy. Heat oil in a large skillet. Add
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.
6. Serve casserole with crust on the bottom and filling on top. Spoon
gravy over top. From
American Vegetarian Cookbook
by Marilyn Diamond
