1 cup hamburger-style vegan crumbles
2 tablespoons olive oil
3/4 cup vegetable broth
1 (8 ounce) can peas
1 (6 ounce) can white shoepeg corn
4 tablespoons nutritional yeast, divided
2 cups mashed potatoes
3 tablespoons Bragg's liquid aminos
1/2 teaspoon thyme
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon basil
2 tablespoons garlic salt
freshly ground pepper, to taste
2 tablespoons vegan margarine (I used Smart Balance Light)
1. Preheat oven to 375 degrees F. Lightly sauté veggie ground round in olive oil. Once heated, add the vegetable broth, peas, and corn and cook on medium heat for 5-7 minutes.
2. Add 2 tablespoons nutritional yeast, Bragg's, and remaining spices. Pour vegetable mixture into ovenproof casserole dish (any size will work, but preferably smaller and deeper rather than larger and shallower).
3. Layer mashed potatoes on top of vegetable mixture. Melt vegan margarine, add remaining nutritional yeast, and mix well. Pour this mixture over the mashed potatoes. Bake pie uncovered for about 35 minutes.