Recipe - Family Casserole

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 tablespoon Light miso
1 tablespoon Olive oil
Paprika

FILLING
1 tablespoon Olive oil
Three fourths cup Diced red onion
1 Garlic clove, minced (1 t.)
One half pound Mushrooms, cut or sliced up (opt.)
pound Firm tofu, wrapped, or
frozen and defrosted
4 tablespoon Hickoryflavored barbecue
sauce
1 tablespoon Nutritional yeast (opt)
1 tablespoon Instant gravy mix or other
strong powdered broth
1 teaspoon Dried thyme
1 teaspoon Paprika
1 tablespoon Tamari
1 cup Fresh or frozen corn
1 cup Chopped spinach or green
chard

SIMPLE GRAVY
2 tablespoon Olive oil
2 tablespoon Whole wheat pastry flour
2 teaspoon Nutritional yeast (opt)
1 tablespoon Instant gravy mix OR
1 Vegetable bouillon cube
2 One half cup 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 mediumlow 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 Three fourths to 1 cup potato stock to potatoes, in One fourth to
1/3cup 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini