----------------------------MASHED POTATO CRUST----------------------------
      5 md To large Russet potatoes,

           -peeled
      1    Garlic clove

      1    Celery stalk

      1    Bunch parsley

      8    Peppercorns

      1 md Onion

      1    Bay leaf

      1 tb Light miso

      1 tb Olive oil

           Paprika
----------------------------------FILLING----------------------------------
      1 tb Olive oil

    3/4 c  Diced red onion

      1    Garlic clove, minced (1 t.)

    1/2 lb Mushrooms, sliced (opt.)

        lb Firm tofu, wrapped, or
           -frozen and defrosted
      4 tb Hickory-flavored barbecue

           -sauce
      1 tb Nutritional yeast (opt)

      1 tb Instant gravy mix or other

           -strong powdered broth
      1 ts Dried thyme

      1 ts Paprika

      1 tb Tamari

      1 c  Fresh or frozen corn

      1 c  Chopped spinach or green

           -chard
--------------------------------SIMPLE GRAVY--------------------------------
      2 tb Olive oil

      2 tb Whole wheat pastry flour

      2 ts Nutritional yeast (opt)

      1 tb Instant gravy mix OR

      1    Vegetable bouillon cube

  2 1/2 c  Reserved potato water

   1.  Peel and quarter potatoes. Place ina  medium or large pot with water

  to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf.
  Bring to a boil, cover, and simmer over medium-low heat for 15 to 20
  minutes or until very tender.
   2.  While potatoes are cooking, prepare filling. Heat 1 T oil, onion, and

  garlic in a large skillet. Saute for 1 minute over medium heat, then add
  mushrooms and saute for 2 minutes. Crumble tofu in chunks into skillet and
  saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix,
  thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20
  minutes over medium heat. Preheat oven to 400.
   3.  Transfer potatoes from water to a large bowl, reserving potato stock.

  Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in 1/4- to
  1/3-cup increments, mashing as you add the stock. Add only enough water to

  moisten potatoes adequately. Do not overmoisten.
   4.  Add corn and spinach to filling and mix well. Pour filling into an

  oiled, shallow ovenproof casserole.
   Pat down with back of a large spoon. Spread potato crust evenly over
  filling, smoothing top with a spoon or spatula. Dust evenly with paprika.
  Bake for 30 to 40 minutes, or until crust is golden.
   5.  While casserole bakes, prepare gravy. Heat oil in a large skillet. Add

  flour and yeast, and stir with a whisk over medium heat to form a paste.
  Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to
  allow gravy to thicken. Stir in instant gravy mix and continue whisking
  until gravy is thick and smooth; add additional potato water, if necessary.
   6. Serve casserole with crust on the bottom and filling on top. Spoon

  gravy over top.
   From _American Vegetarian Cookbook_ by Marilyn Diamond