Follow these steps for perfect results
russet potatoes
peeled and cooked
olive oil
garlic cloves
minced
onion
chopped
mushrooms
vegetable broth
soymilk
plain
mushrooms
sliced
broccoli
chopped
carrots
chopped
celery ribs
chopped
cornstarch
flour
nutritional yeast
French-fried onions
Peel and cook the russet potatoes.
Mash the cooked potatoes with soymilk and vegan buttery spread until creamy.
Season with salt, pepper, and garlic powder.
Heat olive oil in a large pan over medium heat.
Sauté minced garlic and chopped onion until soft and translucent.
Add chopped broccoli, carrots, sliced mushrooms, and celery and cook until veggies start to wilt.
Add vegetable broth (or more mushrooms) and soymilk along with cornstarch and flour.
Bring the mixture to a boil, stirring frequently, until the sauce thickens.
Season with salt and pepper, if needed.
Remove from heat when all the vegetables are cooked.
Spray an 8\"x8\" baking dish with nonstick oil spray.
Spoon the vegetable mixture onto the bottom of the dish.
Cover the vegetable mixture with the mashed potatoes and smooth them down.
Sprinkle the top with nutritional yeast and French fried onions.
Heat in oven for 10 minutes or so until the top is slightly firm and onions are browned.
Serve with garlic toast or fresh bread.
Expert advice for the best results
Add herbs like thyme or rosemary to the vegetable mixture for extra flavor.
Use a piping bag to create decorative swirls with the mashed potatoes.
For a richer flavor, add a splash of vegan Worcestershire sauce to the vegetable mixture.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve in the baking dish or portion into individual bowls. Garnish with fresh parsley.
Serve with a side salad.
Pairs well with garlic bread.
Earthy and complements the flavors well
Robust and savory
Discover the story behind this recipe
Comfort food, traditionally made with lamb.
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