Serves 6; Yield: 9 Cups
- 3 medium potatoes, peeled, cubed (about 4 cups)
- 1/4 cup soy milk
- 1 tsp. soy oil
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1-1/2 cups textured soy protein (TSP), also known as textured
vegetable protein (TVP)
- 1-1/2 cups boiling water
- 2 tsp. tamari
- 1 tbsp. soy oil
- 2 medium onions, diced (about 2 cups)
- 2 cups chopped mushrooms
- 1 cup peeled, diced carrots
- 3 tbsp. chopped fresh garlic
- 2 tbsp. tamari
- 4 tsp. basil
- 1 tbsp. thyme
- 1 tsp. savory
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 cup diced celery
- 1/4 cup unbleached white flour mixed in 1/2 cup water
- Chopped parsley for garnish
Preheat oven to 325F.
Boil the potatoes in salted water until the potatoes are soft.
Remove and drain the potatoes.
Blend them in a mixer with the soy milk, oil, salt and pepper. Set
Add the TVP and tamari to boiling water, then cover, remove from
heat and set aside.
Saute vegetables (except the celery) and seasonings in the oil over
medium heat for about 15 minutes.
Add the celery and TSP, then cook about 5 minutes longer, stirring
occasionally to prevent from sticking.
Add the flour mixture and stir until thickened.
Transfer the filling to a lightly-oiled baking dish.
Cover the top with the potatoes and smooth them with a rubber spatula
until flat and even. Bake the pie in preheated oven for 30 minutes,
then broil for several minutes or until the top is lightly browned.
Remove from oven and serve hot, garnished with parsley.
Nutrition information per serving (1 serving is about 1-1/2 cups):
297 calories, 18 grams protein, 52 grams carbohydrate, 4 grams total
fat, 0.5 grams saturated fat, 0 mg cholesterol, 1,030 mg sodium,
8 grams dietary fiber.