I have added other vegetables to the casserole--zucchini, yellow squash, green beans, chopped kale--and it's still delicious. Garbanzo beans instead of kidney beans are also very good. I usually add sage, rosemary, and some red pepper flakes to give it a bit of a kick. I prefer to make this when I have leftover mashed potatoes, but I have made it with instant mashed to save time, and it's still fabulous.
|4 large russet potatoes, diced||2 stalks of celery, sliced|
|1/2-1 cup low-fat soy milk||1/2 pound (about 2 cups) mushrooms, sliced|
|1/2 tsp salt||1 15-ounce can chopped tomatoes|
|1/2 cup water or vegetable stock||1 15-ounce can kidney beans, drained|
|2 onions, chopped||1/2 teaspoon paprika|
|1 large bell pepper, diced||1/2 tsp black pepper|
|2 carrots, sliced||2 tblsp soy sauce|
|Dice the potatoes, then steam them over boiling water until tender. Mash them and add enough soy milk to make them smooth and spreadable. Add salt to taste.|
|In a large pot, heat the water or stock. Cook the onions for 3 minutes then add the pepper, carrots and celery and cook for 5 minutes over medium heat.|
|Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper and soy sauce, then cover and cook 10 to 15 minutes.|
Pour the vegetables into a 9 x 13-inch baking dish and spread the mashed potatoes evenly over the top. Sprinkle generously with paprika.
|Bake at 350° for 25 minutes, until hot and bubbly.|