3 cup re-hydrated TVP (textured vegetable protein)
1 cup water (or stock)
2 tsp cornstarch
2 medium onions, diced
1/4 cup high heat oil (avocado, safflower, sunflower etc.)
1 tsp salt 4 medium carrots, chopped
4 cloves garlic, minced
2 Tbsp fresh thyme
1 tsp pepper
1 cup frozen peas
1/2 cup frozen corn
1/4 cup tamari
1/4 cup vegan Worcestershire sauce
For the Potatoes:
Peel and dice your potatoes, put them in a pot and cover them with COLD water. Season the pot with salt until the water is SALTY LIKE THE SEA. Put them on the stove on high heat and cook, uncovered, until they are tender. This takes about 20 minutes. Check them after the water comes up to a boil.
Once the potatoes are tender, drain in a colander, and either transfer to a bowl to be mashed or put through a ricer into a bowl. Add your vegan butter and milk to the bowl when mashing (or mix in after the potatoes have been riced).
Set aside, until your filling is ready.
For the Filling:
First, make sure your TVP is re-hydrated. This is done by pouring 1-1/2 cup of boiling water over 1-1/2 cup of TVP. You can also combine your 1 cup of stock with 2 tsp of corn starch. Mix well and set aside. Preheat your oven to 375F.
Chop up the rest of the vegetables and sauté your onions with oil and salt until they are translucent.
Then add in your carrots and cook until they start to soften.
Next you can add in your garlic, thyme and pepper and cook for another minute.
You can then add in your peas, corn, tamari, Worcestershire sauce and your stock/cornstarch slurry and cook until the mixture begins to thicken. Once thick you can turn off the heat and set the pan aside.
Layer the bottom of your loaf pan with the filling and spread your mashed potatoes on top in a nice even layer.
Bake in the oven on 375F for 45 minutes. Check after 30 minutes. When the top has started to brown nicely it's done.