Sweet n' Spicy Gardener's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 Yukon Gold potatoes, chopped2 large sweet potatoes, chopped1 cup chopped, peeled carrots1 tsp olive oil20 grinds SpiceDepot’s Grind Fresh Jo-Jo Potato Seasoning1 cup Textured Vegetable Protein, dry1 cup vegan beef-flavoured broth, hot (https://beprepared.com/product.asp?pn=FS%20C320)1 tsp olive oil½ white onion, chopped1 jalapeño pepper, chopped and seeded2 red bell peppers, chopped and seeded1 zucchini, chopped5 plum tomatoes, chopped30 grinds SpiceDepot’s Grind Fresh Smoky Rib Seasoning¾ cup red wine1 19 oz can chickpeas, drained1 10 oz can mushrooms, drained2 tsp flour
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 Jo-Jo 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 7-8 minutes.
Stir in tomatoes and rehydrated TVP.
Grind in Smoky 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 until liquid is thickened, about 5-10 minutes.
Spread a thin layer of the potato mixture on the bottom of the glass dish.
Bake 10 minutes.
Top evenly with thickened filling mixture, followed by an even layer of the remaining mashed potatoes.
Return pan to oven and bake 20 minutes longer.
Pie can be frozen and reheated in a 375 oven successfully.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
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 Jo-Jo 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 7-8 minutes.
Stir in tomatoes and rehydrated TVP.
Grind in Smoky 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 until liquid is thickened, about 5-10 minutes.
Spread a thin layer of the potato mixture on the bottom of the glass dish.
Bake 10 minutes.
Top evenly with thickened filling mixture, followed by an even layer of the remaining mashed potatoes.
Return pan to oven and bake 20 minutes longer.
Pie can be frozen and reheated in a 375 oven successfully.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 373.5
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 337.5 mg
- Total Carbs: 70.3 g
- Dietary Fiber: 12.2 g
- Protein: 15.6 g
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