Categories: entree, not tried, vegan

Ingredients

• 1 1/2 cups dry TVP
• 2 cups hot water
• 1 T olive oil
• 2 onions, chopped
• 1 leek, chopped
• 3 cloves garlic, crushed
• 1 cup carrots, diced
• 2 cups mushrooms, sliced
• Splash red wine
• Splash hot water
• Splash soy sauce
• 2 T tomato paste
• 1 stock cube
• Salt and pepper, to taste
• 1 T herbs of choice (thyme, basil, oregano), chopped
• 1 cup green beans, chopped
• 1 cup celery, sliced
• 1/4 cup flour
• 1/2 cup water
• Topping
• 6 medium potatoes, peeled and diced
• 2 t vegan margarine
• Splash of soy milk
• Salt and pepper, to taste

Directions

1. Reconstitute the TVP with 1 cup hot water, allowing it to sit for 15 minutes.

2. Add another cup of hot water, stir, then drain thoroughly.

3. Fry the onions, leek and garlic in the oil until just translucent.

4. Add the carrots, mushrooms, tomato paste, stock cube, salt, pepper, herbs, a little red wine, soy sauce and water so nothing sticks.

5. Put the lid on, and allow to cook over medium heat for about 15-20 minutes.

6. In the meantime, stick the potatoes in the microwave with a little water for about 8 minutes to cook.

7. Drain and mash.

8. Add milk, margarine, salt and pepper.

9. Keep mashing until it’s nice and smooth!

10. Once the carrots are almost cooked, add the drained TVP, celery and beans.

11. Cook for another 5-10 minutes.

12. Mix the flour with the water, and add to the pot.

13. Mix until thickened, and there’s no liquid left in the pot.

14. Spoon the TVP mixture into the bottom of a nice large pan/bowl.

15. Level it out, and dot the potato topping on to cover.

16. Pop in the oven at 180C/350F for about 20-25 minutes, or until goldeny brown.

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