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Print this Recipe    Vegan Casserole

Family Casserole
Yield: 5 servings

5 medium russet potatoes, peeled
1 garlic clove
1 celery stalk
1 bunch parsley
8 peppercorns
1 medium onion
1 bay leaf
1 tablespoon light miso
1 tablespoon olive oil
paprika

1 tablespoon olive oil
3/4 cup diced red onion
1 garlic clove, minced (1 t.)
1/2 pound mushrooms, sliced (opt.)
1 pound firm tofu
4 Tablespoons hickory-flavored barbecue sauce
1 Tablespoon nutritional yeast (opt)
1 Tablespoon instant gravy mix
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon tamari
1 cup fresh or frozen corn
1 cup chopped spinach or green chard

2 tablespoons olive oil
2 Tablespoons whole wheat pastry flour
2 teaspoons nutritional yeast (opt)
1 Tablespoon instant gravy mix OR
1 vegetable bouillon cube
2 1/2 cups reserved potato water

Peel and quarter potatoes. Place ina medium or large pot with
water to cover. Add garlic, celery, parsley, peppercorns, onion,
and bay leaf. Bring to a boil, cover, and simmer over medium-low
heat for 15 to 20 minutes or until very tender.

While potatoes are cooking, prepare filling. Heat 1 T oil, onion,
and garlic in a large skillet. Saute for 1 minute over medium heat,
then add mushrooms and saute for 2 minutes. Crumble tofu in chunks
into skillet and saute briefly, mixing well. Stir in barbecue sauce,
yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute,
stirring frequently, for 20 minutes over medium heat. Preheat oven
to 400.

Transfer potatoes from water to a large bowl, reserving potato
stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes,
in 1/4- to 1/3-cup increments, mashing as you add the stock. Add
only enough water to moisten potatoes adequately. Do not overmoisten.

Add corn and spinach to filling and mix well. Pour filling into an
oiled, shallow ovenproof casserole. Pat down with back of a large
spoon. Spread potato crust evenly over filling, smoothing top with
a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40
minutes, or until crust is golden.

While casserole bakes, prepare gravy. Heat oil in a large skillet.
Add flour and yeast, and stir with a whisk over medium heat to form
a paste. Slowly stir in 2 1/2 cups of reserved potato water,
whisking as you stir to allow gravy to thicken. Stir in instant
gravy mix and continue whisking until gravy is thick and smooth;
add additional potato water, if necessary. Serve casserole with
crust on the bottom and filling on top. Spoon gravy over top.

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