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Shepard`S Pie (Low-Fat)

Ingredients
5mdpotatoes
1eachonion, chopped.
2cuplentils
1/2cuptextured vegetable protein
2cupfrozen vegetables,( peas, corn, carrots, etc)
1cupnutritional yeast, maybe enjivata yeast as well
1tablespoontamari sauce
1/8cupoil
1/8cupwater
2cupwater
1/2cupflour

Directions:

TO PREPARE: Top layer: Boil spuds and mash {with soymilk, nutritional
yeast, parsley, minced garlic}. Set aside.

Bottom layer: Cook up 2 cups of lentils in vegetable stock and chopped
onion. When through add enough textured vegetable protein to absorb the
excess water. Set aside.

Prepare nutritional yeast gravy: Toast flour over medium heat, add yeast,
then oil and mix well. Add water. Bring to a boil and use whisk to get rid
of clumps. May want to add more yeast. Add tamari and gravy flavoring. Cook
a few minutes until thickened.

Add to lentil and tvp mixture reserving about 1/2 cup for the top.

In a baking dish {I spray with pam}, spoon in lentil-tvp-gravy mixture,
then put on frozen veggies, then spoon mashed potatoes over everything.
Drizzle with remaining gravy and bake for about a 1/2 hour or more in a 375
degree oven.


 

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