Ingredients:
- 3 tbsp Vegetable oil
- 2 garlic cloves, minced
- 1 large onion, diced
- 1 green pepper, diced
- 2 celery stalk, diced
- 2 carrots, diced
- 1/2 lb fresh mushrooms, sliced
- 2/3 cups Tamari
- salt to taste
- 1 tsp parsley
- 1/4 tsp Cayenne pepper
- 4 large potatoes, boiled and mashed
- 1/4 cup soy milk
- 1/3 cup vegetable oil
- 3 tbsp Orange juice
- 1/2 tsp Salt
- 1 1/2 cups Whole wheat flour
Directions:
Heat oil in a skillet and add garlic and onions and saute for three minutes. Add the carrots, celery, green peppers and mushrooms and continue to saute for five minutes. Season well with the herbs and spices, including the tamari.
Combine the mashed potatoes with the soy milk. Add the saute to the potato mixtute. In a bowl, combine the oil, orange juice and salt. gradually add the flour until the texture is moist and pliable. Roll the dough out on a floured board. Place rolled dough in a rectangular casserole so that the edges flop over the sides. Spoon the vegetables into the center of the dough. Moisten the edges of the dough and seal into a loaf shape.
Place on a cookie sheet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking. Bake for 40 minutes at 375 degrees F.
Serve with vegetables on the side, such a mashed turnip, peas, or beans and cabbage. Or whatever.
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