This recipe needs no intro. I hope you do something fun this Sunday!
Ingredients
Filling-
1 pack vegan "beef" crumbles (Gardein and Trader Joe's brand are my favorites)
1 tbsp. olive oil
2 cups frozen peas
2 cups frozen corn
2 carrots(sliced)
1 1/2 yellow onion (diced)
1 tbsp. minced garlic
1 cup vegetable broth
2 tbsp. vegan butter
2 tbsp. unbleached flour or cornstarch
1 tbsp. thyme
1 tbsp. white wine
Pinch of black pepper
Potato Topping-
3 large red potatoes
4 tbsp. vegan butter
1/4 cup unsweetened almond milk
1 tsp. garlic powder
1 tsp. parsley
Salt and pepper
Directions
Filling-
Preheat oven to 350 degrees F.
In a medium saucepan, heat the olive oil. Sautè the onions and beef crumbeles for a few minutes. Next, add the minced garlic, frozen veggies, sliced carrots, thyme, and pepper. Continue to sautè for a few more minutes.
Create a space in the middle of the pan add the vegan butter. As soon as the butter has melted, whisk in the flour or cornstarch. Next, whisk in the vegetable broth and white wine. Bring to low simmer and stir occasionally for about 10 minutes.
Remove from pan and to 8 × 8 baking dish, sprayed with cooking spray. Add the filling mixture and set aside.
Potato Topping-
In a medium size pot, boil about 6 cups of water. Rinse the potatoes and chop into medium sized pieces. Add to boiling water. Boil until potatoes have softened and drain.
In a medium sized bowl, mash the potatos with a fork or hand masher. Add the almond milk, 2 tbsp. butter, spices amd mix with a hand mixer until smooth.
Smooth the potato topping overtop the filling. Top the remaining 2 tbsp. butter (doesn't matter if it's melted, it will melt on the oven!) and place in oven at 350 degrees F for 30-40 minutes.
Let cool and enjoy!