VEGAN - TOFU: Family Casserole

[Guest guest]

* Exported from MasterCook *

 

FAMILY CASSEROLE

 

Recipe By : The American Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : American Casserole

Gravies Potato Dishes

Supper Tofu

 

Amount Measure Ingredient -- Preparation Method

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

TOPPING

5 medium-large russet potatoes -- peeled

1 clove garlic

1 stalk celery

1 bunch parsley

8 peppercorns

1 medium onion

1 bay leaf

1 tablespoon light miso

paprika

 

FILLING

1 tablespoon olive oil

3/4 cup red onion -- diced

1 clove garlic -- minced

1/2 pound mushrooms -- sliced (optional)

1 pound firm or extra firm tofu

4 tablespoons barbecue sauce (hickory)

1 tablespoon instant gravy mix or powdered broth mix

1 teaspoon thyme

1 teaspoon paprika

1 tablespoon tamari soy sauce

1 cup corn, fresh or frozen

1 cup spinach or green chard -- chopped

 

GRAVY

2 tablespoons olive oil

2 tablespoons whole wheat pastry flour (or reg. flour)

2 teaspoons nutrition yeast -- (optional)

1 tablespoon instant gravy mix or powdered broth mix

2 1/2 cups potato water (water from cooking potatoes)

 

1. Peel and quarter potatoes. Place in a 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 tablespoon oil,

onion, and garlic in a large skillet. Sauté for 1 minute over medium

heat, then add mushrooms and sauté for 2 minutes. Crumble tofu in

chunks into skillet and sauté briefly, mixing well. Stir in barbecue

sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and

sauté, stirring frequently, for 10 minutes over medium heat. Preheat

oven to 400 degrees.

 

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 or

powdered vegetable broth 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.

 

 

 

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

 

NOTES : FROM BOOK: For less than $5, you can feed a family of five with

this delicious casserole. It requires some basic preparation steps, yet

your family will feel they are eating something that took all day to

prepare. Serve the casserole with the simple gravy. The flavorful

potato water is important; you use it to mash the potatoes and as a

stock for the gravy. Allow the mashed potato crust to brown nicely in

the oven.