- 2 tablespoons [30 mL] oil
- 1/2 cup [125 mL] chopped onion
- 2 tablespoons [30 mL] wheat flour
- 1 cup [250 mL] vegetable broth
- 2 teaspoons [10 mL] Worcestershire sauce
- 2 tablespoons [30 mL] tomato paste
- 1 cup [250 mL] boiled corn kernels
- 1 cup [250 mL] boiled carrot dices
- 2 cups [500 mL] sauteed bean curd dices
- Salt and pepper
- 3 large potatoes, boiled
- 1/2 cup [125 mL] milk
- 1 beaten egg
- 1/2 teaspoon [2.5 mL] salt
- Breadcrumbs
- Butter
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- Saute onion in hot oil; mix in wheat flour and cook for 1 minute.
- Pour in vegetable broth; stir until smooth.
- Mix in Worcestershire sauce, tomato paste, corn kernels, carrot dices and bean curd dices; salt and pepper to taste.
- Simmer over low heat for 10 minutes.
- Mash potatoes along with milk, beaten egg and remaining 1/2 teaspoon [2.5 mL] salt; pepper to taste.
- Pour bean curd mixture into a baking pan; cover with potato puree.
- Sprinkle with breadcrumbs.
- Dot with butter.
- Bake into a preheated 400°F [200°C] oven, for 15 to 20 minutes.
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