Categories: entree, not tried, vegan
Ingredients
- 1 1/2 cups dry TVP
- 2 cups hot water
- 1 T olive oil
- 2 onions, chopped
- 1 leek, chopped
- 3 cloves garlic, crushed
- 1 cup carrots, diced
- 2 cups mushrooms, sliced
- Splash red wine
- Splash hot water
- Splash soy sauce
- 2 T tomato paste
- 1 stock cube
- Salt and pepper, to taste
- 1 T herbs of choice (thyme, basil, oregano), chopped
- 1 cup green beans, chopped
- 1 cup celery, sliced
- 1/4 cup flour
- 1/2 cup water
- Topping
- 6 medium potatoes, peeled and diced
- 2 t vegan margarine
- Splash of soy milk
- Salt and pepper, to taste
Directions
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Reconstitute the TVP with 1 cup hot water, allowing it to sit for 15 minutes.
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Add another cup of hot water, stir, then drain thoroughly.
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Fry the onions, leek and garlic in the oil until just translucent.
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Add the carrots, mushrooms, tomato paste, stock cube, salt, pepper, herbs, a little red wine, soy sauce and water so nothing sticks.
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Put the lid on, and allow to cook over medium heat for about 15-20 minutes.
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In the meantime, stick the potatoes in the microwave with a little water for about 8 minutes to cook.
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Drain and mash.
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Add milk, margarine, salt and pepper.
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Keep mashing until it’s nice and smooth!
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Once the carrots are almost cooked, add the drained TVP, celery and beans.
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Cook for another 5-10 minutes.
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Mix the flour with the water, and add to the pot.
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Mix until thickened, and there’s no liquid left in the pot.
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Spoon the TVP mixture into the bottom of a nice large pan/bowl.
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Level it out, and dot the potato topping on to cover.
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Pop in the oven at 180C/350F for about 20-25 minutes, or until goldeny brown.