2 (8 oz) packages of tempeh
1/3 cup tamari or soy sauce
2 cups water
2 tbs plus 1 tsp olive oil
1 large onion, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced (about 3 cups)
1 tsp dried thyme
1 tsp ground coriander
lots of freshly ground black pepper
1 cup frozen peas
1 cup fresh or frozen corn
2 cups vegetable broth
1/4 cup all-purpose flour
1/4 cup finely chopped fresh parsley, plus a little extra for garnish
3 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
1/3 cup plain soy milk (unsweetened), warm or at room temperature
1/4 cup grapeseed oil
3/4 tsp salt, or to taste
plenty of freshly ground black pepper
1. Crumble tempeh into bite-size pieces. Add water, tamari, and 1 tsp of oil. Cover and boil for 10 minutes. Start boil potatoes (see below).
2. Remove lid and continue to boil until most of the water has evaporated, about 5 minutes. Drain tempeh. Return pan to stove top and cook over medium heat.
3. Saute onions in remaining oil for 5 minutes. Add garlic and saute another minute. Stir in tempeh, sliced mushrooms, and spices, and cook for 10 more minutes until tempeh is slightly brown. Preheat oven to 375.
4. Add corn and peas, and cook until heated. Extra oil may be needed.
5. Mix broth and flour until dissolved. Add to tempeh with parsley and stir. Let thicken over 3 minutes, stirring occasionally.
6. Place tempeh filling in casserole dish. Spoon potatoes over filling. Bake fro 20 minutes until slightly brown. Garnish with parsley.
1. Place potatoes in pot and cover with water (about an inch above). Bring to boil and boil for 20 minutes or until soft.
2. Drain and return to pot. Mash. Add soy milk, salt and pepper. Mash until creamy.
From the Veganomicon