Apr 9, 2012

Garden Pie

  • 5 medium potatoes
  • 2 carrots, chopped
  • 1/2 onion, finely diced
  • 1 broccoli floret, chopped
  • 1 cup TVP
  • some frozen peas and corn
  • paprika, salt, pepper, thyme, oregano
  • 1 tbsp vegan butter
  • 2 cups water 
  1. Slice potatoes and cook.
  2. Mix TVP, water, herbs, spices, carrots, broccoli, onion, peas and corn in a pot and cook until onion is see-through and vegies are at desired softness.  You may need to add more water, but not too much or your base will be too watery in the dish.
  3. When potatoes are done, drain and add vegan butter and a dash of nondairy milk to make mashed potato.
  4. Turn oven to 180C.  Put TVP mix in dish, spoon potato over the top.
  5. Cook until top is golden.
Optional: Add nutritional yeast to potato mix.

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