| | Directions | | Preheat oven to 375. Heat oil in large fry pan. Place potatoes in water and boil til soft. Finely chop onion, carrot, cabbage and add to olive oil, cook till soft and translucent. Add sliced mushrooms and TVP and heat through. Add soup base, Worcestershire, tomato paste and stir. Drain and mash potatoes, add hot milk and fluff. Season mashed potatoes and vegetable mix to taste. In a bakeable casserole, layer vegetable mix on bottom and potatoes on top. Place in oven for 25 minutes till golden brown. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 1/2 pounds baking potatoes |
| - | | 1 white onion (large) |
| - | | 1 carrot |
| - | | 1/4 head cabbage |
| - | | 4 ounces white mushrooms |
| - | | 1 package Textured Vegetable Protein |
| - | | 1 tablespoon vegetable soup base |
| - | | 2 - 3 teaspoon Worcestershire sauce |
| - | | 1 tablespoon tomato past |
| - | | 2 teaspoons hot milk |
| - | | 1 teaspoon tarragon |
| - | | salt & pepper to taste |
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