| | 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 |
