This dish is great for the fall and winter because you can pretty much bake it for as long as you like. It'll make the kitchen all warm and fill you right up!
4 large Russet or Idaho potatoes (about 3lbs)
1/2cup water or veggie broth
1/2cup tomato sauce w/basil or whatever pasta sauce you have
16oz. frozen mixed veggies (I used a mix of carrots, green beans, peas, and Lima beans)
2 medium sized onions
1/2cup non-diary non-sweetened milk
1sprig fresh rosemary de-stemmed
1.5tbs vegan margarine (we love Earthbalance)
2tbs soy sauce
.5tsp liquid smoke
9"x13" baking dish
2 stalks of chopped celery for the veggie mix
Start by boiling the potatoes until they're tender nice and tender. If you can easily push into the potato the length of the fork tooth, you're probably good. I would say give them a good 35-40min.
While the potatoes are boiling, place water or veggie broth in a pot, bring up the water temperature over medium heat and add chopped onions and mixed frozen veggies (the mixed veggies can be defrosted before hand or thawed right in the pot, don't worry, either way works). After about 7-8min the onions will get soft and the frozen veggies hot, add chopped mushroom and cook an additional 7-8min stirring occasionally.
Once all the veggies have softened, stir in tomato sauce, soy sauce, and liquid smoke then allow to simmer over low heat for 15 minutes.
Take boiled potatoes and mash in non-dairy milk, fennel, salt, and vegan margarine until smooth. Taste and adjust flavors as necessary. Then test to see if the potatoes spread easily, if not, get to mashin' so more. Spread veggies evenly across 9"x13" baking dish and top mixture with mashed potatoes. Bake for 35min-45min until bubbling. Allow cooling for 15min and serve.
Note: My dish was done at 30min but I let it bake for about an hour while waiting for Tamar to get home from a long day. The result: the top came out deliciously crispy and the whole dish was amazing. So take that winter...let it bake!
- ▼ October (9)