Sweet N Spicy Gardener's Pie
# of Servings
8
Ingredients
- 7 Yukon Gold potatoes, chopped
- 5 plum tomatoes, chopped
- 2 large sweet potatoes, chopped
- 2 red bell peppers, chopped and seeded
- 1 zucchini, chopped
- 1 cup carrots, peeled and chopped
- 1 jalapeno pepper, chopped and seeded
- 1 cup textured vegetable protein (TVP), dry
- 1 cup vegan beef-flavoured broth, hot
- 1/2 white onion, chopped
- ¾ cup red wine
- 1 - 19 oz can chickpeas, drained
- 1 - 10 oz can mushrooms, drained
- 2 teaspoons flour
- 1 teaspoon olive oil
- 30 grinds Spice Depot Smokey Rib Seasoning
- 20 grinds Spice Depot JoJo Potato Seasoning
Methodology
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 JoJo 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 for 7 - 8 minutes. Stir in tomatoes and rehydrated TVP. Grind in Smokey 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 uncovered until liquid is thickened, about 5 - 10 minutes.
Spread a thin layer of the potato mixture on the bottom of the glass dish. Bake for 10 minutes.
Top evenly with thickened filling mixture, followed by an even layer of the remaining mashed potatoes. Return pan to oven and bake for 20 minutes.
Pie can be frozen and reheated (375F) successfully.
