4 large potatoes, peeled and chopped
salt and pepper, to taste
1 cup textured vegetable protein (TVP)
1 cup boiling vegetable broth
1 onion, chopped
1 cup mushrooms, roughly chopped
oil, as needed
1 teaspoon vegan Worcestershire sauce
1 tablespoon tamari or soy sauce
1 tablespoon ketchup
2 tablespoons vegan butter (I use Earth Balance)
1/2 cup unsweetened nondairy milk (I use soy)
garlic or onion salt, to taste
1 cup creamed corn
1 cup frozen corn
1. Boil the potatoes in water with a bit of salt. Cook for 20 to 30 minutes or until very soft. In the meantime, preheat oven to 400 degrees Fahrenheit. Rehydrate the TVP in the vegetable broth. Let sit for about 5 minutes.
2. Saute the onion and mushrooms in a little bit of oil. Add the re-hydrated TVP to the pan. Add Worcestershire sauce, tamari and ketchup. Set aside. Season to taste.
3. Drain the potatoes, and mash with the vegan butter and milk. Season with garlic salt and pepper. In an ovenproof dish, layer TVP mix, corn (creamed and frozen), and top with mashed potatoes.
4. Sprinkle with paprika and bake for about 30 minutes.
Source of recipe: I wrote this recipe, which is an adaptation of one of my mother's traditional French-Canadian recipes. Great to make on a cold night. I eat mine with pickled beets.