*  Exported from  MasterCook  *
 
                              FAMILY CASSEROLE
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MASHED POTATO CRUST-----
    5       md           To large Russet potatoes,
                         -peeled
    1                    Garlic clove
    1                    Celery stalk
    1                    Bunch parsley
    8                    Peppercorns
    1       md           Onion
    1                    Bay leaf
    1       tb           Light miso
    1       tb           Olive oil
                         Paprika
                         -----FILLING-----
    1       tb           Olive oil
      3/4   c            Diced red onion
    1                    Garlic clove, minced (1 t.)
      1/2   lb           Mushrooms, sliced (opt.)
            lb           Firm tofu, wrapped, or
                         -frozen and defrosted
    4       tb           Hickory-flavored barbecue
                         -sauce
    1       tb           Nutritional yeast (opt)
    1       tb           Instant gravy mix or other
                         -strong powdered broth
    1       t            Dried thyme
    1       t            Paprika
    1       tb           Tamari
    1       c            Fresh or frozen corn
    1       c            Chopped spinach or green
                         -chard
                         -----SIMPLE GRAVY-----
    2       tb           Olive oil
    2       tb           Whole wheat pastry flour
    2       ts           Nutritional yeast (opt)
    1       tb           Instant gravy mix OR
    1                    Vegetable bouillon cube
    2 1/2   c            Reserved potato water
 
    1.  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.
   
    2.  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.
   
    3.  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.
   
    4.  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.
   
    5.  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.
   
    6. Serve casserole with crust on the bottom and
   filling on top. Spoon gravy over top.
   
    From _American Vegetarian Cookbook_ by Marilyn Diamond
  
 
 
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