Ingredients (use vegan versions):

• 2.5lbs. vegetable protein gluten (2.5lbs whole wheat flour kneaded, washed, & boiled for
• 30-45 min)
• 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

Directions:

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

Serves: 5-6 Servings

Preparation time: 60 Minutes

Tags: Cheese, Pie, Stir Fry, Tomato, Vegan