Wednesday, May 27, 2009

Spuds on Top

It all started when I wanted
to do some kind of veggie
casserole for dinner, but I
didn't have enough flour to
make a pot pie. I hate casseroles
with bread crumbs on top.
I don't like how they taste and
how they get both crunch/stale
and soggy at the same time.
Bread crumb casseroles just
gross me out, OK?

Well, I had this idea of doing a
potato au gratin style top and ran
with it... Really, this could not
have been easier and my Mom loved it.
That is saying something!

Spuds on Top


3-cups of mixed vegetables, roughly chopped
(onions, bell pepper, squash, green beans, carrot, celery, etc.)
1 clove of garlic, minced
3 tablespoons of oil or non-dairy butter
3 tablespoons of flour
2 cups of vegetable broth
4 russet potatoes, scrubbed and sliced thinly
1 1/2 cups of large chunked tvp, presoaked in vegetable broth
misc herbs; I used sage, celery salt, and black pepper

Parboil the potatoes for about 5-minutes, but do not cook until tender, and remove from heat.

Heat a little bit of water, broth or oil in a large pan or wok. Cook garlic, then onions until
fragrant. Add rest of veggies and cook until bright but still keep crunchy and remove from heat.

Melt/heat the butter in a sauce pan over medium heat. Add the flour and cook, while stirring,
until browned. Slowly add in the 2-cups of vegetable broth and cook until it begins to thicken into a nice gravy-sauce.

Mix the chopped, tvp, and sauce all together and dump it in a casserole dish.
Layer by overlapping the sliced potatoes over your veg mix in the dish. You can dot with
non-dairy butter or drizzle with olive oil. Sprinkle with salt and black pepper.

Toss into your oven- gently, but with passion and cook covered for 10-minutes and uncovered
for 30-minutes more or until potatoes start to brown @ 375 degrees F.


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