You know you’re cooking a tasty recipe when family members holler, “something smells so good!”. That’s what happened when I cooked this easy, delicious dish.
Serves 6. Prep time: 20 minutes. Cooking time: 30 minutes. Total Time: 50 minutes.
- 3 medium potatoes, peeled, diced
- 1/2 c vegan or dairy milk
- 2 Tbsp chickpea flour (or 1 egg, beaten)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 2 Tbsp vegan or dairy butter
- 1 Tbsp vegetable oil
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 2 carrots, peeled, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 1-20 oz can Loma Linda Vegetarian Taco Filling
- Place diced potatoes in a medium pot and cover with salted water. Bring to boil over high heat. Reduce heat; simmer uncovered 12 minutes or until fork tender.
- Drain potatoes and place back in pot. Mash with a potato masher until well-riced.
- In a small bowl, whisk together the milk, chickpea flour (besan), salt and pepper until smooth. Add to potatoes along with the butter and blend well. Set aside.
- Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking dish.
- Place the tablespoon of vegetable oil in a large skillet over medium heat. Add onion, pepper, carrot and celery; saute 5 minutes. Add garlic and saute another minute.
- In a large bowl, blend the skillet vegetables with the Loma Linda Vegetarian Taco Filling. Place this mixture in the prepared baking dish and spread evenly. Smooth top.
- Drop dollops of potatoes on the top of the taco filling mixture. Smooth with back of spoon to cover all. If desired, sprinkle top with crushed dry oregano and/or chili powder (hot or mild). Bake 30 minutes. Allow to stand 10 minutes before cutting into squares. Serve hot.
* I have used Worthington Loma Linda vegetarian products for many years, and I love them. Recently, I received samples of the newest Worthington Loma Linda products from Atlantic Natural Foods, and in the interest of full disclosure, I have used them in this recipe.