Bex and I made this sometime last fall, and it’s awesome. Wanted comfort food pretty badly this week; hasn’t been a banner week.
My husband’s ex-wife came back from two weeks at a meditation retreat, fresh (from all the koolaid?) with us taking care of her child for those two weeks and decided TUESDAY!!! that my stepson needed to be pulled from middle school and home schooled. NOW! FORMS ARE DUE! NEVERMIND that we haven’t ever heard of this idea. My husband got an hour to deliberate on the issue. While he was at work.
So my skid’s mother unilalaterally decided to homeschool him. My husband didn’t get to vote, and I sure as hell didn’t get to vote. Big drama.
So. Big comfort food in the kitchen with lots of violent chopping of innocent vegetables. (The photo isn’t that great of it going into the oven….I promise you it’s tasty. Got impatient to post before it’s cooked and served for dinner.)
source: Veganomicon, Moskowitz and Romero
gluten -, vegan
- 2 (8 oz) pckgs of tempeh
- 1/3 c tamari
- 2 c water
- 2 tbsp plus 1 tbsp olive oil
- 1 lg onion, cut 1/2 in dice
- 3 cloves garlic, minced
- 3 oz cremini shrooms, diced
- 1 tsp dried thyme
- 1 tsp gr coriander
- lots fresh ground pepper
- 1 c frozen peas
- 1 c fresh or frozen corn
- 2 c veg broth
- 1/4 c all-purpose flour
- 1/4 c finely chopped parsley
- 3 lbs yukon gold taters, cut into 1 in chunks
- 1/3 c plain soy milk (I used almond milk)
- 1/4 c grapeseed oil
- 3/4 tsp salt
- lots fresh ground black pepper
In lg skillet, crumble tempeh into small pieces. Add the water, tamari and 1 tsp oil. Cover and let boil for 10 mins. Start boiling potatoes in meantime (directions below).
Remove the lid from tempeh and continue to boil until most water has evaporated, about 5 more mins. Drain tempeh in colander and return the pan to stove top over med high heat (don’t need to wash).
Saute onions in remaining oil for 5 mins. Add garlic, saute. Stir in tempeh, along with sliced shrooms and spices. Cook for about 10 more mins over med heat until shrooms juicy and tempeh browned. While this cooks, your potatoes should be ready for mashing and you can go ahead and preheat oven to 375.
Add corn and peas, cook until heated through. Add a little extra oil if needed. Mix together broth and flour until pretty much dissolved. (A few lumps okay). Add to tempeh, along with parsley, and stir. Let thicken for about 3 mins, stirring occasionally. It will thicken more as it bakes.
Potatoes: Put potates in soup pot and cover with water. Boil. Let boil for 20 mins, or until easily cut with a fork. Drain and return to pot. Mash them up a bit with masher, add soy/almond milk, oil, salt and pepper. Mash until creamy. Cover to keep warm until ready to use.
Assemble: Place tempeh in 9 x 13 inch casserole pan (I think the one I’m using is larger). Spoon potatoes over the filling (though you can use hands). Place in preheated oven for 20 mins. Potatoes should be slightly browned. If not, place under a broiler 2 to 3 mins. Remove from oven, garnish with parsley. Cut into squares and serve.