Complete Vegetarian
Recipes  |
 |
Topping:
1 kg potatoes
1 to 2 tablespoons vegan margarine (optional)
soya milk
salt & pepper to taste
Filling:
1 cup tinned kidney beans, drained
2 large onions, chopped
1 red or green pepper, chopped
3 tablespoons whole wheat flour
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons chopped parsley
1 teaspoon dark soya sauce
1½ cups vegetable stock
2 tablespoons tomato purée
Peel the potatoes, and cook in lightly salted water. Drain, and mash with the margarine, enough soya milk to get a good consistency, and salt and pepper to taste. After mashing, beat with a fork until light and fluffy.
In a large pot or pan, cook the chopped onions and pepper in 1/3 cup of water until tender. Add more water as required. Do not hurry this step. Stir in the flour. Continue to stir over moderate heat until the flour has browned slightly, then add the basil, oregano, paprika, parsley, and soya sauce. Stir in the vegetable stock and tomato purée, and bring to the boil, stirring constantly. Add the drained beans, taste, and adjust the seasoning if necessary.
Spread the mixture on the bottom of a deep pie dish about 20 X 25 cm. Cover with the mashed potato.
Reheat at 180ºC for 20-30 minutes. Then brown the top attractively under a grill.
Serve with a green vegetable such as brussel sprouts, beans or broccoli.
Adapted from a recipe in Alison Holst's Meals Without Meat.
| Complete Vegetarian
Recipes |
|