This delicious main course may remind you of a shepherd’s pie in texture. I like to double the recipe and freeze half for a quick, delicious meal.
Serves 6.
Ingredients:
Squares:
- 1 c dry yellow split peas
- 5 c water
- 2 Tbsp butter
- 1/2 medium onion, finely chopped
- 1/2 medium bell pepper, finely chopped
- 1 medium carrot, shredded
- 1 rib celery, finely chopped
- 3/4 c dry instant potatoes buds
- 1 Tbsp gluten flour (vital wheat gluten)
- 1 Tbsp chicken style vegetarian broth mix
- 1/2 Tbsp poultry seasoning
- 1/2 tsp sea salt, or to taste
- 3/4 c whole grain bread crumb, dry
Creamy Chicken Style Gravy:
- 1/4 c butter
- 2 Tbsp all purpose flour
- 1 tsp poultry seasoning
- 1 Tbsp chicken style vegetarian broth mix
- 1/4 tsp turmeric
- dash white pepper
- 1 1/2 c milk
- dash salt, if needed
Directions:
Squares:
- Sort and rinse split peas. Place split peas in a medium pot with 5 cups of plain water. Cook on medium until boiling. Reduce heat to low and partially cover. Simmer 60 minutes or until very tender.
- Drain off any excess liquid and spoon split peas into large bowl.
- Stir in butter until melted through. Add onion, bell pepper, celery, instant potato buds, gluten flour, broth mix, poultry seasoning, and salt; blend well using a wooden spoon. When cool enough, use clean hands to mix completely.
- Preheat oven to 350 degrees F and generously butter an 8 x 8 x 2 inch baking dish.
- Sprinkle half the bread crumbs evenly on the bottom. Spoon split pea mixture over the bread crumbs and press down lightly to form a smooth, even layer. Scatter the remainder of the bread crumbs on top.
- Bake 40 minutes or until lightly browned. Cut in squares and serve with Creamy Chicken Style Gravy.
Directions for Gravy:
- Melt butter in a small saucepan over medium low heat. Whisk in flour until bubbly and smooth.
- Add poultry seasoning, broth mix, turmeric, and white pepper.
- Whisk in the milk until smooth and simmering. Simmer one minute, stirring constantly. Check salt level. Serve hot.