squirrel's vegan recipes

Okay, this recipe is a bit labor intensive, but well worth the work.

Gravy:
1 tbsp oil
1/2 med onion, chopped
2 tbsp flour
2 cloves garlic, minced
1 1/2 cups veg broth or water
1 cup finely chopped mushrooms

Potatoes:
4-5 large potatoes, peeled & chopped
5 tablespoons margarine
1/4-1/3 cup unsweetened non-dairy milk
1 tsp garlic, crushed
3 tbsp non-dairy cream cheese (optional)

Filling:
2 cups seitan, chopped
2 1/2 cups mushrooms, sliced
1/2 onion, chopped
2 tbsp oil
4-5 large carrots, peeled and chopped
1 cup sweet corn
1 cup peas
1/4 cup water

First the potatoes. Boil potatoes in a pot of water until very soft. Drain water, add other potato ingredients and mash with zest!

In a small saucepan saute gravy onions in oil for about 2 minutes. Add garlic, saute one minute longer or until onions are transluscent. Add flour to make a paste. Slowly wisk in broth or water and add chopped mushrooms. Cook over medium heat until mushrooms are cooked through and gravy is thickened. Remove from heat to cool and let thicken more.

While preparing gravy place carrots in a small pan with 1/4 cup water. Cover and heat until carrots are slightly softened. Add peas and corn and cook until heated through.

In yet another pan add filling onion and oil and sautee. Add seitan and mushrooms and cook until mushrooms are darkened and seitan is browned.

In a 9x11 pan layer seitan mixture, then veggie mix. Pour gravy over that, then top with mashed potatoes. Bake at 425 until top of potatoes are slightly browned, about 15-20 minutes. Serve with a hearty bread while wearing pants with an elastic waistband.