350 deg. F., 20 to 30 minutes, until hot and potato layer very lightly browned.
Serves 4 to 6.
____________________
Advance preparation
8 oz firm TOFU or TEMPEH
If using tofu:
Completely freeze it (in it's packaging), then let completely thaw
(either at room temperature, which will take several hours,
or in the fridge which will take longer)
Remove from packaging and drain,and squeeze out excess water.
Tear apart or chop into small chunks.
Set aside.
____________________
In large pot, steam or simmer, until soft:
2 medium, peeled POTATOES, chopped, medium size pieces
2 medium CARROTS, 1/4 - 1/2" slices
1 1/2 cups CAULIFLOWER, chopped into small floret sized pieces
When cooked, drain, then mash well while hot.
Season to taste: salt, black pepper, plain non-dairy milk, butter (or substitute).
Cover and set aside.
____________________
In a large pan, sauté about 5 minutes, until tender:
1 large yellow ONION, finely chopped
1 T. OLIVE OIL
3 cloves of GARLIC, minced
Add, and cook a few minutes:
the prepared TOFU; or use plain tempeh, crumbled
1 T. TAMARI
Add, and cook about 3 minutes:
1 19-oz. can GREEN LENTILS (rinsed and drained); equals 2 to 2 1/4 cups
1 1/2 tsp. dried THYME, or savory
3 T. chopped fresh PARSLEY, or 1 T. dried
salt and black pepper to taste
____________________
Lightly grease (with vegetable oil) an 8" x 12" (2 quart) casserole dish.
Layers:
- bottom: lentil and tofu mixture
- middle: 1 1/4 cups CORN kernals, fresh or frozen
- top: potato-carrot-cauliflower mixture (spread with a knife)
Optional: Dot top with a little bit of butter, and/or
a sprinkle of sweet paprika (for colour).
Cover with aluminum foil for about half of the baking time.
back to recipe index