Recipe Vegan Casserole (Vegetarian)

Required Ingredients:

• 5 russet potatoes, peeled
• 1 clove crushed garlic
• 1 stalk celery, chopped
• 1 bunch fresh parsley, chopped
• 8 whole black peppercorns
• 1 onion, chopped
• 1 bay leaf
• 1 tablespoon light miso paste
• 1 tablespoon olive oil
•  
• 1 tablespoon olive oil
• 3/4 cup diced red onion
• 1 clove garlic, minced
• 1/2 pound fresh mushrooms, sliced
• 1 pound firm tofu, crumbled
• 4 tablespoons hickory flavored barbecue sauce
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon vegetarian chicken flavored gravy mix
• 1 teaspoon paprika
• 1 tablespoon tamari
• 1 cup fresh corn kernels
• 1 cup chopped spinach
•  
• 2 tablespoons olive oil
• 1/8 cup whole wheat pastry flour
• 2 teaspoons nutritional yeast (optional)
• 1 tablespoon vegetarian chicken flavored gravy mix
• 1 cube vegetable bouillon

Preparing/Cooking:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and quarter potatoes.
• Place in a medium or large size 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 potatoes are very tender.
• To Make Filling: While potatoes are cooking, in a large skillet heat 1 tablespoon oil and saute onion and garlic.
• Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes.
• Crumble tofu in chunks into the 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.
• Transfer potatoes from water to a large bowl, reserving 3 1/2 cups of the remaining stock.
• Add miso, oil, and 3/4 to 1 cup of the potato stock to the potatoes a little at a time, mashing potatoes as you add the stock.
• Add only enough water to moisten potatoes adequately.
• Do not over moisten, this potato mixture will be the crust covering of the casserole.
• Add corn and spinach to filling mixture and mix well.
• Spoon filling into an oiled, shallow ovenproof casserole dish.
• 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.
• While casserole bakes, prepare gravy.
• Heat oil in a large frying pan.
• Add flour and yeast, 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.
• Serve casserole with crust on the bottom and filling on top.
• Spoon gravy over top.

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