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Vegan Vittles: Second Helpings Publisher: The Book Publishing Company © 2007 by Jo Stepaniak ISBN: 1570672008

Reprinted with permission from the author, Jo Stepaniak.

Gardener's Pie (p. 174)
Makes 6 servings

This power-packed casserole relies on convenience foods to re-create a vegan version of shepherd's pie, which is typically made with lamb or mutton. Mixed vegetables are combined with an herb-seasoned sauce, then topped with a mashed potato crust, and baked to a delectable golden brown. This is stick-to-your-ribs food - the kind that gives you the stamina to accomplish amazing feats of compassion, generosity, and peace.

Ingredients

Casserole Filling

• 2 packages (16 ounces each) frozen mixed vegetables (any kind)
• 2 teaspoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 1/2 to 1 teaspoon crushed garlic
• 1/2 cup flour (any kind)
• 2 teaspoons dried thyme, crushed
• 1 teaspoon dried basil
• 1 1/2 cups plain soymilk
• 1 pound (16 ounces) firm regular tofu, rinsed, patted dry, and cut into bite-size cubes
• 1 teaspoon salt
• Ground black pepper

Potato Topping

• 1 1/2 cups water
• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups plain soymilk
• 2 1/2 cups instant potato flakes
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon salt
• Ground black pepper
• Paprika, for garnish

Directions

Preheat the oven to 400 degrees F. Oil a deep 2-quart casserole dish, or mist it with nonstick cooking spray, and set aside.

For the filling:

Cook the vegetables according to the package instructions. Drain well and place in a large bowl.

Pour the oil into a medium saucepan, and place over medium-high heat. When hot, add the onions and garlic. Lower the heat to medium, and cook and stir for about 10 minutes, or until the onions are tender. Remove from the heat and stir in the flour, thyme, and basil. Gradually stir in the soymilk, about 1/2 cup at a time, beating vigorously after each addition to avoid lumps. When all the soymilk has been added, place over medium heat and cook and stir until the sauce is very thick.

Stir the sauce into the reserved vegetables. Fold in the cubed tofu and salt, and season with pepper to taste. Spoon into the prepared casserole dish.

For the topping:

Place the water and oil in a medium saucepan and bring to a boil. Remove from the heat and stir in the soymilk. Using a fork, stir in the potato flakes, optional garlic powder, salt, and pepper to taste. Mix well with the fork until the potatoes are smooth. If the potatoes are too thick, stir in a little more soymilk or water. If they are too thin, add more potato flakes.

Spoon the potatoes over the filling in the casserole dish, spreading the potatoes out to the edges using a fork. If desired, create an attractive design on the top of the potatoes using the tines of the fork. Dust the potatoes lightly with paprika.

Bake for 35-40 minutes, or until hot and bubbly and the top is golden brown. Remove from the oven and let rest for 5-10 minutes before serving.

Nutritional Information

Per serving: calories: 341, protein: 22 gm., fat: 10 g, carbohydrate: 44 g., fiber: 10 g.