Really, this is so close to the original that it's almost cheating. But still - for a family meal that is definitely not weird, this is perfect.
1 1/2 cups TVP, (texturized vegetable protein) granules
1 1/2 cups boiling vegetable broth
1/4 cup vegetable oil, or olive oil
1 onion, chopped
2 garlic cloves, squished
1 red or green sweet pepper, diced
1 medium carrot, diced
2 cups sliced fresh mushrooms
1 cup fresh or frozen green peas, or corn kernels
1 cup ketchup, spaghetti sauce, salsa (or a mixture)
4 medium potatoes, peeled and cut into chunks
2 tbsp butter, (or non-dairy margarine)
1/2 cup milk, (or soy drink)
salt, to taste
black pepper, to taste
paprika, (for garnish)
In a bowl, combine the TVP granules with the vegetable broth, and let it soak.
Meanwhile, heat the oil in a large skillet. Add the onion and garlic and cook over medium heat for a couple of minutes - until softened. Add the peppers, carrot and mushrooms and cook for 5 to 7 minutes, until the carrots are almost tender.
Add the rehydrated TVP to the skillet and cook, stirring occasionally and scraping up the bottom of the skillet, for about 5 minutes. Add the peas or corn, and the ketchup (or whatever) and cook for 8 to 10 minutes, stirring once in a while. If the mixture seems too thick, you can add another 1/2 cup (125 mL) broth or water as it cooks. Season to taste with salt and pepper and dump into a 9 in. (22 cm) square baking dish (or ovenproof casserole of similar size).
In the meantime, make the mashed potatoes. Cook or steam the diced potatoes until quite soft. Drain thoroughly, then mash until smooth with the butter and milk. Season with salt and pepper, and spread while still warm over the vegetable mixture in the baking dish. (A sprinkle of paprika on top is a cheery touch.)
Bake at 350°F (180°C) for 30 to 40 minutes, until the top is golden and the veggie mixture is heated through and bubbling to perfection.