vegan - Vegan Casserole

[Guest guest]

* Exported from MasterCook *

 

Vegan Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 russet potatoes -- peeled

1 clove crushed garlic

1 stalk celery -- chopped

1 bunch fresh parsley -- chopped

8 whole black peppercorns

1 onion -- chopped

1 bay leaf

1 tablespoon light miso paste

1 tablespoon olive oil

1 tablespoon olive oil

3/4 cup diced red onion

1 clove garlic -- minced

1/2 pound fresh mushrooms -- sliced

1 pound firm tofu -- crumbled

4 tablespoons hickory flavored barbecue sauce

1 tablespoon nutritional yeast (optional)

1 tablespoon vegetarian chicken flavored gravy mix

1 teaspoon paprika

1 tablespoon tamari

1 cup fresh corn kernels

1 cup chopped spinach

2 tablespoons olive oil

1/8 cup whole wheat pastry flour

2 teaspoons nutritional yeast (optional)

1 tablespoon vegetarian chicken flavored gravy mix

1 cube vegetable bouillon

 

1 Preheat oven to 400 degrees F (200 degrees C).

2 Peel and quarter potatoes. Place in a medium or large size 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

potatoes are very tender.

3 To Make Filling: While potatoes are cooking, in a large skillet heat 1

tablespoon oil and saute onion and garlic. Saute for 1 minute over medium heat,

then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into the

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.

4 Transfer potatoes from water to a large bowl, reserving 3 1/2 cups of the

remaining stock. Add miso, oil, and 3/4 to 1 cup of the potato stock to the

potatoes a little at a time, mashing potatoes as you add the stock. Add only

enough water to moisten potatoes adequately. Do not over moisten, this potato

mixture will be the crust covering of the casserole.

5 Add corn and spinach to filling mixture and mix well. Spoon filling into an

oiled, shallow ovenproof casserole dish. 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.

6 While casserole bakes, prepare gravy. Heat oil in a large frying pan. Add

flour and yeast, 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.

 

Makes 4 to 6 servings

 

 

 

 

Source:

" http://vegetarianrecipe.com/az/vegancasserole.asp "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 364 Calories; 19g Fat (45.1% calories

from fat); 15g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

43mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 3 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0