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

ingredients

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.

Enjoy~