Lisa's Famous Shepard's Pie
Source of Recipe
From Lisa, 11/27/03
List of Ingredients
TOFU MIXTURE:
1 lb block firm tofu (must be frozen solid & then thawed)
1 onion chopped
2 tablespoon oil
1/4 teaspoon thyme
1/2 teaspoon coriander
pinch pepper
1/2 cp. walnuts (toasted & chopped)
juice of 1/2 lemon
1-2 tablespoon tamari
MASHED POTATO:
4 potatoes peeled & cubed
3 tablespoon non-hydrogenated vegan margarine
1/2 cup vegan soymilk
dash of salt to taste
MUSHROOM GRAVY:
2 tablespoon vegetable oil
1/2 lb sliced mushrooms
3 tablespoon tamari or Braggs
pinch of pepper
1 1/2 cps of potato water
2 tablespoon cornstarch dissolved in 1/2 cup water Recipe
TOFU MIXTURE: Once tofu is defrosted, squeeze out all water like a sponge. Shred into small pieces. Toast walnuts lightly on cookie sheet in oven until lightly browned, then chop.
Fry onion, oil and spices on med heat until translucent. Add tofu, nuts, lemon juice and tamari. Continue to stir while cooking for 5-10 minutes. MASHED POTATOES:
Boil potatoes in large pot until soft. Drain & place back in pot or in a large bowl. add margarine, soy milk & salt to taste. Mash.
MUSHROOM GRAVY: Dissolve cornstarch in water in small bowl. Fry mushrooms with oil on med-low heat in small saucepan for 3-4 minutes. add tamari, pepper & potatoes to water. Bring to simmer for 2 minutes. Add cornstarch mixture and stir constantly on low heat until thickened.
Place Tofu mixture in bottom of baking dish. (I use a glass baking bowl about 6-8 inches deep and 10 inches wide) Then add mushroom gravy on top, followed by potatoes. Smooth top of potatoes and add a few pads of margarine on the top.
Bake at 400 degrees for 20 minutes or until golden. Serve immediately! Serves as excellent main dish for Thanksgiving and is well worth the time spent making it. *HINT* Get someone to help you prep and it will cut your time in half! ENJOY!
Serves: 4 as main/ 6-8 as side
|
|
member logon
