1 package, 8 oz., tempeh, cut into chunks or extra firm tofu

2 Tbsp olive oil

1 small onion, minced

2 cloves garlic minced

1 1/2 cups veggie sausage crumbles

3 parsnips, peeled if not organic and cut into chunks

1 small celery root, peeled, roots trimmed and cut into chunks

2 small size potatoes, peeled and cut into chunks

1 to 1 1/2 cups vegetable broth

1 tsp Cajun seasoning

salt and pepper to taste

2 to 4 Tbsp nondairy butter or olive oil

1/2 to 1 cup plain nondairy milk, unsweetened if possible

 

steam the tempeh in a steamer basket for 10 minutes.  this takes out some of the bitterness.  heat the oil in a skillet(if using extra firm tofu skip the steamer part) over medium heat and saute the onion until translucent 3 to 5 minutes.  add the garlic and saute for 1 minute longer.  add the steamed tempeh and break into crumbles with a spatula.  if you are using a sausage the needs to be precooked, add it now and cook until done, 10 to 12 minutes.  cut up parsnips, potatoes and celery root.  tore the tempeh mixture and cut up parsnips, celery root and potatoes in a large airtight container in the fridge.

in the morning, oil the crock of your slow cooker.  combine the tempeh mixture, sausage,  1 cup of broth, Cajun seasoning and salt and pepper in the slow cooker.  top with a piece of parchment paper or wax paper or aluminium foil and place parsnips, celery root and potatoes on top of it, so that they are separated from the stew.  cook on LOW for 6 to 8 hours.

about 30 minutes before serving, carefully remove the parsnips, celery root and potatoes using tongs, and place in a large mixing bowl.  add the butter to taste and 1/2 cup milk and mash or puree.  add the remaining 1/2 cup milk if the mixture is too dry.  season with salt and pepper to taste.

stir the stew in the slow cooker, then top with the mashed potatoes. turn up the slow cooker to high and cook until the potato mixture is piping hot.  20 to 40 minutes.