Wednesday, 22 October 2008
This is good to make with leftovers, so bear with the instructions.
You will need:
leftover boiled or roasted root vegetables--potato, swede, turnip--or just potato, which you are going to mash and seasoned with salt and pepper (don't add soy milk it's too strong a taste; if you must add liquid, try some vegetable stock but avoid any liquid unless the mixture is just too dry to spread; shouldn't be liked whipped potatoes, should be much stiffer than that, but you do want it pretty smooth)
a few carrots
a large onion
your favourite veggie mince
vegan bouillon powder
Preheat the oven to 350 F. Dice the carrots and slice the leeks and saute them in a bit of oil until they start to caramelize. Deglaze the pan with some red wine as you go. When the veg is well softened, add the veggie mince and some marmite thinned in a bit of water. Cook and stir to reduce the liquid. Add vegan bouillon powder, salt and pepper to taste. Add any herbs you want. Rosemary is good! You want to cook this down to a gravy-coated mixture that will hold its shape when packed. You can add some vegan gravy granules if you have some, or you can always thicken with a bit of cornstarch and water.
Pour the mixture in a casserole dish, spread the potato mixture on top and bake until the potatoes are browned and puffy on top.
Serve with additional gravy if you like, and a variety of vegetables.
Sorry there are so few details, but it really doesn't matter what you put in it as long as it is thick enough not to go running across the plate and it tastes good to you. Play around with it!