Family casserole
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Family casserole
  Casserole    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:37 AM. Recipe ID 26242. Report a problem with this recipe.
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      Title: Family casserole
 Categories: Vegetarian, Vegan, Main dish
      Yield: 5 Servings
MMMMM--------------------MASHED POTATO CRUST-------------------------
      5 md To large Russet potatoes,
      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

      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
      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

MMMMM------------------------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 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.
   2.  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.
   3.  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.
   4.  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.
   5.  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.
   6. Serve casserole with crust on the bottom and filling on top. Spoon
  gravy over top.
   From _American Vegetarian Cookbook_ by Marilyn Diamond

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Recipe ID 26242 (Apr 03, 2005)

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