Ingredients (use vegan versions):


  • 3 large potatoes
  • 1 sweet potato (or yam)
  • 2 tablespoon vegan soymilk (maybe more, maybe less)
  • 1 tablespoon soy non-hydrogenated vegan margarine
  • 1 1/2 cups of stock (see “gravy recipe” below)
  • 2 cups of assorted fresh veggies
  • spices (bazil,
  • salt and pepper to taste

Directions:

Basically, this is a “pie” with no crust and a mashed
potato topping.


Preheat oven to 375 degrees (F)


Cook and mash potatoes adding soy milk and soy
margarine to make it creamy and salt and pepper to
taste. I also like to add lots of garlic!


I usually make the “gravy” by boiling 1 1/2 cups of
water and adding 3 veggie bouillion cubes and boil
again for 10 minutes uncovered (this makes it thick
and gravy like). But you can use any other gravy
recipe.


Chop and clean the veggies (I like to use carrots,
broccoli, asparagus, snow peas, corn, and peas)


Put chopped veggies in a round shallow backing dish (I
like to use a ceramic type, I find it cooks better
than metal). Pour “gravy” mixture on top and spread
mashed potatoes so that all the veggies are covered by
a mashed potato “cap”. Bake for 20 to 30 minutes (or
until the top of the mashed potato becomes crisp and
golden). Cool and serve.


Serves: 4


Preparation time: 1 hour

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