3 cups water
3 cups potatoes, peeled and cubed
4 garlic cloves, peeled
salt, to taste
1/2 cup nondairy milk (I use soy)
3 tablespoon olive oil, divided
1 medium onion, chopped
1 cup carrots, thinly sliced
1 cup parsnips, thinly sliced
1 teaspoon thyme
6 ounces seitan or vegan crumbles (I use Yves ground round)
2 tablespoon soy sauce
1 tablespoon cornstarch + 2 tablespoons water
1/2 cup fresh or frozen green peas
salt and pepper, to taste
paprika, to taste
1. For mashed potatoes, combine first 4 ingredients and bring to a boil. Reduce heat and simmer for about 15 minutes, until potatoes are tender. Drain and reserve 1 cup water. Mash potatoes with milk and set aside.
2. Preheat oven to 375 degrees F and lightly oil a 1 1/2 quart baking dish. Heat 1 tablespoon olive oil and add onions; saute for 5 minutes. Add carrots, parsnips and thyme; saute for 5 minutes.
3. Add seitan, reserved potato water, soy sauce, and cornstarch mixture. Simmer and stir constantly for 2 minutes until sauce thickens.
4. Add the peas, salt, and pepper, then transfer to prepared dish. Spread mashed potatoes on top, drizzle remaining olive oil and sprinkle with paprika. Bake for about 20 minutes until top is golden.
Source of recipe: I got this recipe from a friend.