Ingredients:
MASHED POTATOES
- 3 large potatoes (peeled)
- 3-4 Tbsp vegan butter
- Salt and black pepper
FILLING
- 170gm Yves veggie ground round
- 1 Tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- ½ cup corn
- ½ cup peas
- ½ medium carrot (diced)
- 4-5 Cherry tomatoes (sliced in half)
- 4-5 button mushroom (chopped)
- 4-5 tbsp Vegan Mozzarella shreds
- 1 pinch each salt and black pepper
Instructions
Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher or large fork to mash until smooth. Add desired amount of vegan butter and season with salt and pepper to taste. Set aside.
Preheat oven to 425 degrees and lightly grease a baking dish.
In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes.
Then add veggie ground round and stir. Add a pinch each salt and pepper. Then cover and reduce heat to simmer. Continue cooking until the plant-based ground meat are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently then add sliced cherry tomatoes.
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
Transfer to your prepared oven-safe baking dish, sprinkle vegan mozzarella and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
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