Sweet N Spicy Gardeners Pie
From jo_jo_ba 16 years ago
- 30 minutes to make
- Serves 8
My southwestern version of shepherd's pie, made with TVP, chickpeas, sweet potatoes and seasonings from The Spice Depot that were sent to me for review. The site is www.thespicedepot.com for those interested. My carniverous dad loved it and didn't know it was vegan!
Ingredients
- 7 yukon gold potatoes, chopped shopping list
- 2 large sweet potatoes, chopped shopping list
- 1 cup chopped, peeled carrots shopping list
- 1 tsp olive oil shopping list
- 20 grinds spiceDepot’s Grind Fresh Jo-Jo Potato seasoning shopping list
- 1 cup textured vegetable protein, dry shopping list
- 1 cup vegan beef-flavoured broth, hot (http://beprepared.com/product.asp?pn=FS%20C320) shopping list
- 1 tsp olive oil shopping list
- ½ white onion, chopped shopping list
- 1 jalapeño pepper, chopped and seeded shopping list
- 2 red bell peppers, chopped and seeded shopping list
- 1 zucchini, chopped shopping list
- 5 plum tomatoes, chopped shopping list
- 30 grinds spiceDepot’s Grind Fresh Smoky Rib seasoning shopping list
- ¾ cup red wine shopping list
- 1 19 oz can chickpeas, drained shopping list
- 1 10 oz can mushrooms, drained shopping list
- 2 tsp flour shopping list
How to make it
- Preheat oven to 375F. Lightly grease a 9” x 13” glass pan.
- Bring a large pot of water to a boil.
- Add potatoes, sweet potatoes and carrots. Boil 30-40 minutes or until everything is very soft.
- Drain and mash with 1 tsp olive oil and Jo-Jo Potato Seasoning until smooth. Set aside.
- Pour hot broth over TVP crumbles, set aside for at least 10 minutes.
- Heat remaining oil in a saucepan. Add onions and cook over medium heat, stirring, until golden (about 10-15 minutes).
- Add jalapeno, red peppers and zucchini and continue cooking 7-8 minutes.
- Stir in tomatoes and rehydrated TVP.
- Grind in Smoky Rib Seasoning and stir.
- Add wine, chickpeas and mushrooms, stir and bring heat to high, cover and allow to cook for 10 minutes, stirring occasionally.
- Sprinkle in flour, stir, and cook until liquid is thickened, about 5-10 minutes.
- Spread a thin layer of the potato mixture on the bottom of the glass dish.
- Bake 10 minutes.
- Top evenly with thickened filling mixture, followed by an even layer of the remaining mashed potatoes.
- Return pan to oven and bake 20 minutes longer.
- Pie can be frozen and reheated in a 375 oven successfully.
Photo of seasoning
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Mashed potatoes
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Mashed potato closeup
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Filling in pot
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Cross-Section
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Demolition
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