|
Ingredients
10-12 medium Potatoes, ½" cubes (approx 12 C )
2 lbs Tofu, extra firm, crumbled
1 C Coconut, rice or soy milk
¾ C Onion, diced
¾ C Carrots, ½" cubes
¾ C Peas
¾ C Corn, fresh or frozen
½ C Celery, sliced thin
½ C Red bell pepper, diced
½ C Mushrooms, sliced thin
¼ C Tahini
2 Tbl Olive oil
1 Tbl Garlic, minced
1 Tbl Basil, fresh, minced (1 ½ tsp dry)
1 Tbl Italian parsley, fresh, minced
4 tsp shoyu (optional)
2 tsp Barley malt syrup
1 ½ tsp Sea salt, or to taste,
1 tsp Thyme, fresh minced (½ tsp dry)
1 tsp Sage, fresh minced (½ tsp dry)
½ tsp Black pepper, ground to taste
½ tsp Crushed red pepper flakes
¼ tsp Cayenne pepper, or to taste
Loving preparation
1. Preheat oven to 350°. Place potatoes in a large pot with filtered water. Bring to a boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with coconut milk and mash well. Add salt and pepper to taste. Set aside.
2. While potatoes are cooking, place oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for 10 minutes, stirring frequently. Add water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place in a large mixing bowl with remaining ingredients except potatoes and mix well.
3. Place tofu vegetable mixture in a well oiled 9" x 13" casserole dish. Top with mashed potatoes, using a spatula to create a smooth surface. Score pretty designs on top with a fork. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.
Serving suggestions: Serve with Mushroom Gravy and a dollop of non-dairy Sour Crème.
Variations : Potato layer may be placed on the bottom, topped with the tofu layer. Once refrigerated, this creates a more solid foundation, and allows for different sized pieces to be cut and served individually.
|
