Yield: 4 servings
|3 tablespoons||Vegetable oil|
|2 eaches||Garlic cloves, minced|
|1 large||Onion, diced|
|1 each||Green pepper, diced|
|2 eaches||Celery stalks, diced|
|2 eaches||Carrots, diced|
|½ pounds||Fresh mushrooms, sliced|
|1 each||Salt to taste, if needed|
|¼ teaspoon||Cayenne pepper|
|4 larges||Potatoes, boiled & mashed|
|¼ cup||Soy milk|
|⅓ cup||Vegetable oil|
|3 tablespoons||Orange juice|
|1½ cup||Whole wheat flour|
Heat oil in a skillet Add the garlic & onions & saute for 3 minutes. Add the carrots, celery, green peppers & mushrooms & continue to saute for 5 minutes. Season well with the herbs & spices, including the tamari.
Combine the mashed potatoes with the soy milk. Add the saute to the potato mixture.
In a bowl, combine the oil, orange juice & salt. Gradually add the flour til lthe texture is moist & pliable. Roll the dough out on a floured board. Place rolled dough in a rectangular casserole so that the edges flop over the sides. Spoon the vegetables into the centre of the dough. moisten the edges of the dough & seal into a loaf shape.
Place on a cookie shhet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking. Bake for 40 minutes at 375F.
Serve with vegetables on the side, such as mashed turnip, peas or beans, & cabbage. Or whatever. "The Cookbook For People Who Love Animals"