2.5lbs. vegetable protein gluten (2.5lbs whole wheat flour kneaded, washed, & boiled for
1.5lbs Russet potatoes (washed, bolied, peeled, sliced 1/4inch thin)
2.5 cups tomato sauce (canned or fresh)
1 cup onion finely chopped
1 cup red bell pepper finely chopped
1 cup green bell pepper finely chopped
1 scotch bonnet pepper finely chopped
2 cups soy cheese (see recipe below)
1/2 cup olive oil
salt, pepper, paprika, and cayenne pepper to taste
thyme and garlic for garnish
Heat oil in medium sauce pan on medium heat. Cut gluten into desired pieces (sliced or finely chopped). Add to hot oil. Add veggies and stir fry until tender. Add seasonings, stir and cover for 5 minutes. Let cook. Turn off heat.
Soy Cheese:In blender add soymilk, nutritional yeast, season with desired spices. Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.
In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending with cheese on top.
Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)
Fat: less than 7 grams!* Cholesterol: less than 10 grams!**= Depends on chosen fat use