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it involves several steps to prepare it is well worth the effort. This is another of those great
dishes that are even better the next day.
1 cup TVP®
1 cup boiling water
½ cup chopped tofu
5-6 medium potatoes
1 cup chopped onion
½ cup chopped celery
2 Tbsp. olive oil
¼ cup flour
1 ½ cups cooked sliced carrots
1 cup frozen or fresh peas
1 tsp. salt
½ tsp. thyme or oregano
½ tsp. marjoram
1 tbsp olive oil or margarine
½ tsp garlic salt
2 Tbsp. fat-free milk
Begin by mixing and setting aside the TVP®
with 1 cup boiling water. Allow to stand while
you:
Boil potatoes and carrots together, saving 2
cups of the water when done.
In large skillet, cover bottom generously with
olive oil, sauté tofu, onions and celery until
soft, then stir in flour, cooking and stirring for
a few minutes.
Slowly stir in 2 cups water from potatoes and
carrots.
Stir well, cover and simmer on medium heat
until mixture bubbles.
Season to taste with salt, thyme or oregano,
marjoram and garlic salt.
Stir in soaked TVP® then add cooked carrots
and frozen or fresh peas.
Simmer slowly over low heat for 10 minutes.
Pour mixture into large (3 qt.) casserole dish.
Drain the cooked potatoes and mash adding 1
Tbsp. margarine or olive oil, 1/2 tsp. salt and
enough milk to make potatoes smooth.
Spread potatoes on top of mixture and
sprinkle with paprika.
Preheat oven to 350 and bake pie for 30
minutes. (Place cookie sheet under casserole
so pie doesn't boil over onto oven surfaces.)
Allow to cool slightly to thicken before serving.
Makes about 6 generous servings and is
great as a leftover if refrigerated and
reheated.