Submitted by Marlene Metherel
Bottom layer: 2 tbsp (30ml) vegetable oil 2 cups (480ml) chopped leeks 1-1/3cups (320ml) small flake oats 2/3 cup (160ml) whole wheat breadcrumbs 2/3 cup (160ml) ground sunflower seeds 1/4 tsp (1ml) sage 1 tsp (5ml) sea salt 1/2 tsp (2ml) thyme 1 tsp (5ml) basil 3 tbsp (45ml) engevita yeast 1/4 cup (60ml) vegetable oil 2/3 cup (160ml) water Paprika to taste
Sauté leeks in 2 tbsp. oil. Transfer to bowl and add remaining ingredients. Mix well. Pat the mixture into bottom of an oiled 8”x10" (2.5L) baking pan.
Upper Layer: 5 cups (1.2L) mixed vegetables, including frozen (or fresh) corn, peas, beans 2 tbsp (30ml) tamari 1/4 cup (60ml) milk or soymilk
Mix veggies, tamari and milk together, and then pat into an even layer on top of first one.
The Topping 6 cups (1.4l) cubed potatoes 1/3 cup (80ml) milk or soymilk 3 tbsp (45ml) butter 1 tsp (5ml) sea salt 1/2 tsp (2ml) pepper
Steam potatoes until they are quite soft, then mash them and mix with milk, butter, salt & pepper. Spread over veggie filling. Garnish with sprinkle of paprika, and then bake at 450F (235C) for 45 mins.
Cook's Notes: I usually serve a curry sauce on top. I have doubled and frozen for future and works fine. One of our favorite meals. This recipe is from Salt Spring Island Cooking book - Salt Spring Centre - all vegetarian |
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