Part 78 (2/2)

Lots of freshly ground black pepper

1 cup frozen peas

1 cup fresh or frozen corn

2 cups vegetable broth

cup all-purpose flour

cup finely chopped fresh parsley, plus a little extra for garnish

Potato layer: 3 pounds Yukon gold potatoes, peeled and cut into

1-inch chunks

cup plain soy milk (preferably unsweetened), warmed or at room temperature

cup grapeseed oil

teaspoon salt, or to taste

Plenty of freshly ground black pepper

IN A large skillet, crumble the tempeh into small, bite-size pieces. Add the water, tamari, and 1 teaspoon of oil. Cover and let boil for about 10 minutes. Start boiling the potatoes in the meantime (directions below).

Remove the lid from tempeh and continue to boil until most of the water has evaporated, about 5 more minutes. Drain the tempeh in a colander and return the pan to the stove top over medium-high heat (you don't need to wash it).

Saute the onions in the remaining olive oil for 5 minutes. Add the garlic and saute for 1 more minute. Stir in the tempeh, along with the sliced mushrooms and the spices. Cook for about 10 more minutes over medium heat until the mushrooms are juicy and the tempeh is slightly browned. While this cooks, your potatoes should be ready for mas.h.i.+ng and you can go ahead and preheat the oven to 375F.

Add the corn and peas, and cook until heated through. You may need to add a little extra oil here; if you have a spray bottle of it, you should use it.

Mix together the vegetable broth and the flour until pretty much dissolved (a few lumps is okay). Add to the tempeh, along with the parsley, and stir. Let thicken for about 3 minutes, stirring occasionally. It will thicken more as it bakes.

Prepare the potatoes: Place the potatoes in a soup pot and cover with water (the water should be about 1 inch above the potatoes). Cover and bring to a boil. Let boil for 20 minutes, or until they easily cut with a fork. Drain and return to the pot. Use a potato masher to mash them up a bit, then add the soy milk, oil salt, and pepper. Mash very well, until creamy. Cover to keep warm until ready to use.

a.s.semble the pie: Place the tempeh filling in a 9 13-inch ca.s.serole dish. Spoon the potatoes over the filling (although, truth be told, we use our hands for this because it's just easier).

Place in the preheated oven and bake for 20 minutes; the potatoes should be slightly browned on top. If they are not, place under a broiler for 2 to 3 minutes. Remove from the oven, garnish with chopped parsley, use a spatula to cut into eight squares, and serve.

ONE-POT MEALS AND STOVE-TOP SPECIALTIES.

<script>