Saturday, January 18, 2014
I followed the recipe and found out I had an over abundance of mashed potatoes, which led me to add more nondairy milk and nondairy butter, I also added a bit of vegan sour cream with a dash of garlic powder and onion powder. I’m thinking the potatoes I used were probably large vs. the suggested medium. Anyhoo, this is the ultimate cold weather comfort food treat - but in small doses of course.
The Complete Guide to Vegan Food Substitutions
1 cup vegetable broth
1/2 cup sherry or dry white wine
2 tablespoons soy sauce
1 tablespoon mild Dijon mustard
2 cloves garlic, peeled and minced
1/4 cup nutritional yeast
2 tablespoons cornstarch
1 pkg. tempeh (Or extra-firm tofu cubed) I cut my tempeh into small pieces
1 teaspoon celery seeds
6 ounces chopped onion (I used 1/2 yellow onion)
1 tablespoon peanut oil or olive oil
1 pound frozen mixture of peas, carrots, and corn (and I added lima beans)
1 tablespoon dried oregano
1 teaspoon dried rosemary
6 medium russet potatoes, cut into large chunks, boiled until tender
1/4 cup non dairy butter, plus extra 2 tablespoons to brown top
1/2 cup unsweetened nondairy milk
salt to taste
1 teaspoon red pepper flakes
GRAVY: Whisk all ingredients in medium bowl. Set aside.
FILLING: Cook tempeh or tofu, salt, pepper, celery seeds, onion and oil in skillet over medium-high heat until golden brown, stirring often, about 10 minutes. Stir in frozen vegetables, herbs, and gravy; cook over medium heat until thickened, about 3 minutes. Set aside.
Potato Topping: While the potatoes are still hot, mash them together with 1/3 cup nondairy butter, nondairy milk and salt, adding more milk if needed to get desired consistency.
Preheat oven to 350 degrees. Place tofu or tempeh filling a 9” square baking dish. Top evenly with potatoes. Dot remaining nondairy butter on top.
Bake for 25 minutes, or until golden brown. For a crisp topping, put dish under broiler for a couple of minutes. Watch carefully so it doesn’t burn.