The beauty of this recipe is that it is so flexible and can be altered to your needs, tastes and desires! Its very hearty and satisfying. We made ours Gluten Free with a new recipe to us of GF Seitan.
Double up to make a larger casserole dish, this is approximate to make a pie dish sized casserole.
1-2 cups vegetable broth
1 cup sliced carrots
1 cup peas
1 cup corn
1 cup cabbage or other leafy green shredded
3-4 servings of tofu, seitan, TVP, beans of your choice
1-2 TBSP of cornstarch
vegan worchestershire sauce
Boil and Mash 3-4 potatoes (I use Yukon gold for a creamy texture and we don’t have to add any Earth Balance Butter).
Preheat your oven to 350 degrees.
Dice an onion, saute (you can omit oil and saute in water, just add a bit if it starts to run dry).
Add in carrots, peas, corn, cabbage, other veggies to your liking 1-2 cups each. I added shredded purple cabbage at the end of sauteing the vegetables).
Saute and add in some pepper, salt, pinch of powdered ginger, and vegan worcestershire sauce, dash of tamari or more to taste.
Once the veggies are softened but not mushy add in seitan (we made a GF Seitan and it was awesome), tofu, tvp, or beans of choice, kidney beans/cannellini beans would work well too.
Mix and add in a cup of broth and slowly whisk in some cornstarch to thicken. Add the cornstarch to some water before adding to the veggies and broth as it will clump up, a tablespoon of cornstarch to an equal or little more water works well before whisking it in.
Once thickened put the veggie mixture into a pie dish or casserole pan.
Top with the mashed potato’s.
Bake 30-45 minutes with foil covering the dish. When bubbling and hot throughout take off the foil and let the potato’s brown up a bit and then its done!