- 3 large potatoes
- 1 sweet potato or yam
- 2 Tbsp soy milk
- 1 Tbsp margarine
- 1 1/2 c vegetable stock
- 2 c assorted fresh veggies
- Your favorite herbs
- Salt and pepper to taste
Preheat over to 375 degrees (F).
Cook and mash potatoes adding soy milk and soy margarine to make it creamy, and salt and pepper to taste. Some people like to add lots of garlic!
Make a "gravy" by boiling your vegetable stock for 10 minutes uncovered, or until slightly thickened.
Clean and chop the veggies so that they are in small chunks or thin slices. Use your favorites—root vegetables and celery are nice. Put vegetables in a round shallow baking dish. Add chopped herbs—I use parsley since it tastes great, and is still standing in the cold garden. 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 in slices.
Serves 4, prep time = 1 hour
This is a rich dish, so be sure to serve it with something green!
*Add small chunks of seitan to vegetable mix.
*For a pot pie style dish, use pie crusts (top and bottom), add peas to the mix, cut potato mixture in half and stir into vegetable mix, and bake for an additional 10 to 15 minutes.