Instructions: Topping: Preheat oven to 325F / 160C. Boil the potatoes in salted water until the potatoes are soft. Remove and drain the potatoes. Blend them in a mixer with the soy milk, oil, salt and pepper. Set aside.

Filling: Add the TVP and tamari to boiling water, then cover, remove from heat and set aside. Saute vegetables (except the celery) and seasonings in the oil over medium heat for about 15 minutes. Add the celery and TSP, then cook about 5 minutes longer, stirring occasionally to prevent from sticking. Add the flour mixture and stir until thickened. Transfer the filling to a lightly-oiled baking dish. Cover the top with the potatoes and smooth them with a rubber spatula until flat and even. Bake the pie in preheated oven for 30 minutes, then broil for several minutes or until the top is lightly browned. Remove from oven and serve hot, garnished with parsley.

Notes: Makes 9 cups. Textured soy protein (TSP) is also known as textured

Eco-Cuisine

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