|1/2 cup||textured vegetable protein , dry|
|1/2 cup||hot water|
|1 tbsp||olive oil|
|2||cloves garlic, chopped|
|1/2 cup||sweet onion, chopped|
|1/2 cup||diced carrots|
|1/2 cup||sweet corn|
|1/2 cup||sweet peas|
|2 tsp||black pepper|
Mashed potatoes form the crust for this pie. Cut each potato into 4 pieces and bake them in the oven at 350F for 45 minutes or until the surface of the potatoes are golden brown. Then mash the potatoes until smooth (Note: do not let the potatoes cool off too much before mashing them because it is easier to mash when they are hot).
Using your hands, mix the butter into the mashed potatoes. You can use margarine or olive oil if you want to avoid dairy products.
Next, you will hydrate the textured vegetable protein so that it becomes soft. Mix the mushroom seasoning in to the hot water so that the TVP will have some flavor after it absorbs all the water. Add the dry TVP to the water and let sit for 8 to 10 minutes.
Meanwhile, prepare the meatless filling for the pie. Heat the olive oil in a pan and add the chopped garlic and the sweet onion. After the onion caramelizes, add with diced carrots, mix well, and cook until the carrot softens. Add the TVP, the mushroom seasoning, and the black pepper. Mix well until everything is coated with the flavorings.
Next, add the sweet corn and sweet peas, and mix together.
Brush a baking dish on all sides with olive oil.
Using your hands, put half of the mashed potatoes on the bottom of the baking dish and pat down into an even layer. Then, scoop all of the meatless filling on top of the layer of mashed potatoes. Cover the meatless filling with the other half of the mashed potatoes, smoothing the top to be even.
Bake the pie at 350 F for 45 minutes or until the potato crust is golden brown.
After baking, let the pie cool for 15 minutes before you cut it so that it becomes firm.
You can serve the pie warm or even cold, sliced large for main portions or small for appetizers.