Saturday, November 28, 2009

Tofu Ala Mixed Veggie Shepherd's Pie

The ever popular crowd pleaser we all know as Shepherd's Pie. There are probably as many versions as there are Shepherds and this one is my latest favorite. The Ala Tofu part of the recipe sure helped to boost the flavor of the frozen mixed veggies I put in. Well let's roll up our sleeves and get the party started. With any luck you'll have this on the table in less than 1.5 hours. If you're planning this dish a day ahead you could marinate your tofu overnight for even more flavor per square bite! If not, stir frying the tofu separately with the listed spices or your favorites will make a big difference to the final product and will be sufficiently tasty for sure. I am very impressed with the 100% organic Morton & Bassett granulated garlic with parsley. One sniff had me wanting garlic toast - very aromatic.

1 onion
2-3 cloves garlic
1-2 stalks bok choy or celery
2 carrots, diced
1 potato, diced
2 cups mixed frozen vegetables
1 package tofu 175gm (about 8 oz)
4-6 potatoes for topping
3-4 tablespoons ketchup
2 tablespoons flour
1 teaspoon Better than Bouillon Vegetarian Base
1/2 cup plain soy milk
spices - chili powder, sage, garlic & parsley
veggie broth
paul bragg or tamari

1. Grab your bag of frozen mixed veggies and measure out two cups. Put into a strainer and rinse them off with some water. Let them sit in the strainer to drain and thaw out a bit.

2. Peel and quarter about 4-6 potatoes, boil in salted water until tender (about 20 minutes).Drain potatoes and save a few tablespoons of cooking water to add back. Mash, add a bit of margarine, salt, a few tablespoons of cooking water and soy milk if required.

3. Saute onion and garlic for a bit until softened. Add bok choy or celery and the diced carrots.Dice 1 large or 2 small potatoes about the same size as the carrots. Add the potatoes along with the slightly thawed 2 cups of frozen mixed veggies. Add a few tablespoons of water, a few teaspoons of veggie broth powder, put on a lid and let simmer for about 5 minutes or so.

4. Get a small bowl. Put in about 2 tablespoons of flour. Slowly stir in 1/2 cup of plain soymilk. Whisk to get rid of any lumps. Add the bouillon, ketchup and a few teaspooons paul bragg and blend together. Add to the cooked veggies, stir and let sit on low while you fry the tofu.

5. Heat up a little olive oil in another small fry pan. Dice the tofu into small cubes. Throw in the frying pan and season with chili powder, paul bragg and granulated garlic with parsley. Stir around for a bit until it gets lightly browned.

6. Mix tofu into the veggies. Put into 8x8 glass pan. Top with mashed potatoes. Put in oven at 350F for about 1/2 hour.

Veggie Prairie Girl Rambles
Says it's made from the world's best ingredients and I'd say they aren't kidding. One whiff of this will have you sold. Really perks up lots of what it does for quick stir fry of tofu cubes. I'm not going to want to run out of this one.

The classic ingredient for almost any recipe! Sprinkle liberally into marinades, butter sauces, pasta, stir-fry and rice dishes. Substitute one-quarter teaspoon for one fresh clove in your favorite vegetarian entrees. Contains: garlic and parsley.
USDA Certified 100% Organic, all natural, salt-free, preservative free, no MSG, non-irradiated, not genetically engineered and KSA kosher certified.

1 comment:

  1. This was my absolutely most favourite shepherd's pie ever. I was glad it didn't have a tomatoey base. The piped potatoes on the top were a lovely touch.


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