Vegan Filling

This is a general-purpose vegan filling that I developed when I organized a pastel-making party and wanted to accommodate vegan guests.

Ingredients:

 

• 1 large or two small russet potato (about 1 pound)

• 1 large carrot

• 3 ribs of cellery

• 1 medium onion

• 1/3 of a cup of diced sun-dried tomatoes

• 3 cloves of garlic

• 1/2 teaspoon of red pepper flakes

• 3 tablespoons of neutral cooking oil

• salt to taste (about 1 teaspoon)

• 1/2 teaspoon of sugar

• 3 Tablespoon of chopped parsley

Procedure:

 

1. • Boil or steam the potatoes in their jackets until they can be easily pierced with a sharp knife. Let them cool off.

   • Peel the carrot and dice into very small dice.

   • Put the diced carrot into a bowl and sprinkle with a small amount of salt and with the sugar.

   • Dice the celery into very small dice.

   • Dice the onion into very small dice (keep separate from the celery).

   • Peel the garlic but do not dice it yet.

   • Heat up the oil and add the diced carrots, including the liquid that the carrots have released.

   • Sautee the carrots, stirring until they are soft.

   • Place a colander over a bowl and put the carrots including the oil on the colander to drain the oil.

   • Return the oil to the pan.

   • Add the diced onions to the pan and sautee, stirring, until the onions are translucent and at most very lightly golden.

   • Add tree Tablespoons of water to the onions, cover the pan and cook for a few minutes to steam the onions.

   • Remove the lead and continue cooking until all the water has evaporated.

   • Add the diced celery and the red pepper flakes and continue sauteeing.

   • Peel and dice the cooked potatoes into small dice.

   • Chop the garlic finely

   • Create an empty spot on the center of the pan and let it get quite hot - it takes about a minute.

   • Add the chopped garlic to the hot spot and cook, stirring on that spot only, for about 30 seconds.

   • Add about 3 Tablespoons of water and stir the whole pot.

   • Add the diced potatoes, the carrot, the chopped sun-dried tomatoes, and the salt.

   • Cook stirring for a few minutes.

   • Taste for salt and adjust.

   • Remove from the fire, add the chopped parsley and stir.

   • Let it cool completely before using.