Ingredients (use vegan versions):
- TOFU MIXTURE:
- 1 lb block firm tofu (must be frozen solid & then thawed)
- 1 onion chopped
- 2 tablespoon oil
- 1/4 teaspoon thyme
- 1/2 teaspoon coriander
- pinch pepper
- 1/2 cp. walnuts (toasted & chopped)
- juice of 1/2 lemon
- 1-2 tablespoon tamari
- MASHED POTATO:
- 4 potatoes peeled & cubed
- 3 tablespoon non-hydrogenated vegan margarine
- 1/2 cup vegan soymilk
- dash of salt to taste
- MUSHROOM GRAVY:
- 2 tablespoon vegetable oil
- 1/2 lb sliced mushrooms
- 3 tablespoon tamari or Braggs
- pinch of pepper
- 1 1/2 cps of potato water
- 2 tablespoon cornstarch dissolved in 1/2 cup water
Directions:
TOFU MIXTURE:
Once tofu is defrosted, squeeze out
all water like a sponge. Shred into
small pieces. Toast walnuts lightly on
cookie sheet in oven until lightly
browned, then chop.
Fry onion, oil and spices on med
heat until translucent. Add tofu,
nuts, lemon juice and tamari. Continue
to stir while cooking for 5-10 minutes.
MASHED POTATOES:
Boil potatoes in large pot until
soft. Drain & place back in pot or in
a large bowl. add margarine, soy milk
& salt to taste. Mash.
MUSHROOM GRAVY:
Dissolve cornstarch in water in
small bowl. Fry mushrooms with oil on
med-low heat in small saucepan for 3-4
minutes. add tamari, pepper & potatoes
to water. Bring to simmer for 2 minutes.
Add cornstarch mixture and stir
constantly on low heat until thickened.
Place Tofu mixture in bottom of baking
dish. (I use a glass baking bowl about
6-8 inches deep and 10 inches wide)
Then add mushroom gravy on top,
followed by potatoes. Smooth top of
potatoes and add a few pads of
margarine on the top.
Bake at 400 degrees for 20 minutes or
until golden. Serve immediately!
Serves as excellent main dish for
Thanksgiving and is well worth the time
spent making it. *HINT* Get someone
to help you prep and it will cut your
time in half! ENJOY!
Serves: 4 as main/ 6-8 as side
Preparation time: awhile
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