• Olive Oil
• 3 Medium Carrots
• 3 Stalks of Celery
• 1/4 lb Green Beans (Chopped)
• 1 Cup Fresh Peas
• 2 Cups Fresh Corn
• 1 Zucchini chopped
• 1 Onion
• 1 Can Garbanzo Beans (Drained)
• 2 Cloves Garlic (Minced)
• 12 Oz Firm Tofu diced or 12 Oz Veggie Crumbles
• 2 Tablespoons Worcestershire sauce
• 2 Cups Vegetable Broth
• 1/2 Cup Red Wine
• 1 Cup Tomato Sauce
• 1 Tablespoon Basil
• 1 Tablespoon Oregano
• 2 Bay Leaves

Potato Mash

• Approximately 10 medium to large Fingerling Potatoes
• 3/4 Cup Carrot Juice
• 3/4 Cup Unsweetened Soy Milk
• 2 oz Margarine
• Sea Salt

Directions

Preheat oven to 350 degrees.

Bring a pot of salted water to a boil. Boil the Fingerling Potatoes for 15 minutes and remove from salted water. Mash the Potatoes with the carrot juice, soy milk, and margarine and set aside.

In a pot combine olive oil, garlic, onion, celery and carrot over a low to medium heat until the onions become slightly translucent (about 5 min). Add the basil and oregano and stir, then add the tofu or crumbles along with the remaining vegetables and stir for about 5 to 10 min. Add the Worcestershire sauce, Vegetable Broth, red wine and tomato sauce and stir and bring to a light boil. Add the bay leaves. Cover and simmer for 30 min on a Low Heat.

In a glass cooking dish, fill the bottom 3/4 to 4/5 with the Vegetable Mixture (keeping a bit of the sauce) then top this with the Potato Mash so that it covers the Vegetable Mixture. Place uncovered in the oven. Bake for 30 min.