FILLING
2 tb Extra virgin olive oil
2 Cloves garlic; minced
1 md Onion; chopped (1 cup)
1 c Red bell pepper; diced
8 oz Tempeh; cut in 1/2-inch
; cubes
1 1/2 tb Natural soy sauce
1/2 ts Dried sage
1/4 ts Dried thyme
1/4 ts Black pepper
3 tb Dry red wine
2 tb Brewer’s yeast
1 tb Barley malt syrup
3/4 c Fresh or frozen corn
-kernels; (about 1 med. ear)
2 c Tomatoes; skinned and seeded
; (4 fresh OR
; 1 16-oz can)
1/3 c Tomato juice
TOPPING
1 1/2 lb Potatoes; peeled and boiled
1/2 c Plain soy beverage
1/2 ts Sea salt
1 1/2 tb Corn oil
Chopped fresh parsley; for
-garnish
For filling: In a heavy saucepan, heat the oil and saute the garlic and
onion until translucent, about 5 minutes. Add the red pepper, reduce the
heat, and continue to cook until tender, about 10 minutes. In a medium
bowl, combine the tempeh cubes with the soy sauce, sage, thyme, black
pepper, wine, yeast and barley malt. Add this mixture to the onions and
pepper and cook 5 minutes stirring often. Stir in the corn kernels,
tomatoes, and juice. Allow to simmer 15 minutes over a low flame. Remove
from heat, and cool to room temperature.
For topping: Preheat oven to 350 degrees.
In a large bowl, using a potato masher or heavy fork, mash together the
potatoes and the soy beverage, salt, and corn oil. Do not use a blender or
food processor, because they will make the potatoes gummy.
Pour the filling into an oiled heat-proof serving dish. Spread mashed
potatoes evenly over the filling. Cover with foil and bake for 30 minutes.
Remove foil and continue to bake an additional 10 minutes, browning the
top. Garnish with chopped parsley.
Yields
4 servings