Family Casserole

* Exported from MasterCook *

FAMILY CASSEROLE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MASHED POTATO CRUST-----
5 md To large Russet potatoes,
-peeled
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
Paprika
-----FILLING-----
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
-sauce
1 tb Nutritional yeast (opt)
1 tb Instant gravy mix or other
-strong powdered broth
1 t Dried thyme
1 t Paprika
1 tb Tamari
1 c Fresh or frozen corn
1 c Chopped spinach or green
-chard
-----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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