This is something I never actually had when I wasn't a vegan so I have NOOO basis for comparison but I served it to my husband and my friend from England, Craig. They are boys, they ate it, they asked for more so... win!Filling (use any or all of the following):
Carrots
Celery
Onion
Zucchini
Peppers
Saute veggies until soft and then add 2-3 cloves garlic. Season with 1 tsp fennel seed and some crushed red pepper. Add small can of tomato sauce or crushed tomatoes and one bay leaf. Cook together for 15minutes. Add your favorite TVP or saute gimme lean breakfast sausage in a seperate pan and then add to sauce. I stirred in 2 cups of baby spinach, and 1/2 cup each frozen corn and frozen peas. Cooked until spinach wilted. Transfer to a quiche or pie plate.
Topping:
3 cups small red potatoes
1/2 cup tofutti sour cream or for lighter potatoes add plain soy milk
2 TBS vegan margarine
2tsp garlic powder, salt and lots of black pepper
Spread potatoes on top of filling and bake at 375 until potatoes start to brown (didn't get a picture out of the oven only before it went in). This would be good served with some corn muffins. I had some pumpkin cranberry muffins that the guys like with their dinner! Enjoy this dish before the weather gets warmer (Yay!) Here's a picture of the filling:
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