While this recipe has decent flavor, the work to make it is not even close to worth it.
I made this recipe last night for St.Paddy's day dinner. Everyone loved it. Due to some health issues I had to make a few substitutions, but nothing that effected the taste. Instead of vinegar I used lemon juice and the flour I used was a combination of of teff, sorghum and tapioca. What I'd like to suggest to future cooks, is to break down the process into 2 days instead of 3 hrs. You can make the TVP sauce, and peel and slice your potatoes the day before.