4 lg Potatoes; peeled and cubed
1 tb Cooking oil; up to 2
1 md Onion; diced
1/2 c TVP.; (up to 1)
1 c Fresh or canned tomato
-sauce; (up to 2)
1 Sweet red pepper; chopped
2 Carrots; diced
2 lg Portabello mushrooms; diced
1 lg Zucchini; chopped
1/2 c Frozen peas
1/2 c Frozen corn
/x-richx-rich(TVP = Texturized Vegetable Protein)
Note: all quantities are approximate, but I tried to write what I used last
time I made it. Can change quantities according to taste. The most involved
part of this recipe is the chopping of the vegetables.
Boil potatoes until tender. Drain and mash with a little butter. Set aside.
(you can add a sweet potato or some parsnips too)
In a large pot, heat oil. Add onions. Cook 2 minutes. Add TVP and season to
taste with salt and pepper, or other herbs. (Soya sauce or tomato paste is
good too. I use italian seasonings — oregano, basil, marjoram).
Cook 5-7 minutes. Add vegetables and saute for 2-3 minutes. Add tomato
sauce.
Cook for 15 minutes on low to medium heat, until vegetables are tender and
TVP has absorbed some of the sauce.
Remove from heat and let cool for 10 minutes.
Pour into a greased pie plate or glass dish (8 x8 or 9 x 13 – depending on
how much filling you’ve made).
Top the mixture with potatoes. Spread evenly. Sprinkle top with grated
parmesan cheese if desired, or chopped herbs and parsley.
Bake for 25 minutes, at 350, or until potatoes are nicely browned.
Yields
1 Servings
