Ingredients
- 9 medium potatoes, peeled and cut into large chunks
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cups textured vegetable protein (TVP), flaked or small chunks
- 2 cups water
- 1/2 tbsp celery salt
- 1 tsp granulated garlic or garlic powder
- 1/4 cup soy sauce
- 1/4 cup maple syrup (preferably amber syrup, for its rich flavour)
- Salt and ground pepper
- 1 1/2 cup extra-old cheddar, grated
- 1/3 cup maple butter
- 19 oz creamed corn
- 4 cups corn in kernels
Method
- Drop your potatoes into a large pot, cover them with water, and add salt. Bring to the boil and cook 20 minutes or until tender.
- Meanwhile, heat the oil in a large pan over medium heat, add the onions and sauté 5 minutes.
- Reduce heat to medium-low, add the TVP, 500 ml (2 cups) water, celery salt, granulated garlic or garlic powder, soy sauce, and the maple syrup. Cook 5 minutes or until the liquid is absorbed. Season generously with salt and pepper. Set aside.
- Drain the potatoes and mash. Mix in the cheddar and maple butter. Season to taste.
- Preheat oven to 180° C (350° F).
- Spread the vegetable protein mixture on the bottom of an ovenproof dish, cover with the creamed and kernel corn, and then top with the mashed potato mixture. Bake 30 minutes.
