TVP Casserole with Potatoes & Tomatoes (Vegan)

Ingredients

• 2 cups fine soy protein
• 1 boiled potato
• 2 tbsp flour
• 2 medium potatoes, sliced into rounds
• 2 medium onions
• 2 tomatoes, sliced into rounds
• 3 tbsp apple cider vinegar or grape vinegar
• 2 tbsp soy sauce, if available
• 1 tsp organic vegan Maggi-style seasoning
• 1 tsp seven-spice blend
• A pinch of ground bay leaf
• A pinch of black pepper
• Chili to taste
• Salt to taste
• 6 tbsp vegetable oil
• 1/2 cup water

Boil the 2 cups of soy protein in water or vegetable broth for 10 minutes, or soak it in boiling water for 15 minutes. The original author prefers boiling it. Drain it very well.

Cook it in a pan for 5 minutes with 4 tablespoons of oil, then add the soy sauce, seven-spice blend and vegan Maggi-style seasoning.

In a bowl, mash the boiled potato.

Finely chop 1 medium onion.

Add the cooked soy protein and mix everything well. Add the 2 tablespoons of flour, a pinch of black pepper and the vinegar, then adjust the salt and spices and mix thoroughly.

Choose a suitable baking dish. Slice the 2 potatoes into rounds and slice the remaining onion. Arrange them in the dish and season with ground bay leaf, black pepper, salt and the remaining 2 tablespoons of oil.

Add 1/2 cup water.

Spread the soy-protein mixture over the vegetables in an even layer so it covers the potato slices, as shown in the photos. Lightly oil your hand and press the mixture down.

Slice the tomatoes into rounds, season with salt and a little oil, and arrange them on top.

Cover the dish and bake for about 30 minutes. Check that the potatoes are cooking through and add water and salt if needed.

Once the potatoes are tender, uncover the dish and brown the top very well. Good browning is important for the final result.

Serve with hummus with tahini, vegan mayonnaise, or salad.

Enjoy.