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May 2019

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Family Casserole Recipe

Family Casserole recipe and other vegetarian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Family Casserole recipe  PDF

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 mi or other
strong powdered broth 1 ts Dried thyme
1 ts 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 mi 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, mi ing well. Stir in barbecue sauce, yeast, gravy mi , thyme, paprika, and tamari. Mi 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 mi 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 mi 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

Family Casserole recipe and other vegetarian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
654 people have voted
Last Reviewed on 2019-05-23

Thursday, May 23 2019 Download & Print Family Casserole recipe  PDF   Vegetarian recipes RSS   New

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