Instructions: For filling: In a heavy saucepan, heat the oil and saute the garlic and onion until translucent, about 5 minutes. Add the red pepper, reduce the heat, and continue to cook until tender, about 10 minutes. In a medium bowl, combine the tempeh cubes with the soy sauce, sage, thyme, black pepper, wine, yeast and barley malt. Add this mixture to the onions and pepper and cook 5 minutes stirring often. Stir in the corn kernels, tomatoes, and juice. Allow to simmer 15 minutes over a low flame. Remove from heat, and cool to room temperature.

For topping: Preheat oven to 350 degrees.

In a large bowl, using a potato masher or heavy fork, mash together the potatoes and the soy beverage, salt, and corn oil. Do not use a blender or food processor, because they will make the potatoes gummy.

Pour the filling into an oiled heat-proof serving dish. Spread mashed potatoes evenly over the filling. Cover with foil and bake for 30 minutes. Remove foil and continue to bake an additional 10 minutes, browning the top. Garnish with chopped parsley.

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