4 large potatoes, cubed (I use red potatoes)
1 tablespoon onion, minced
1/4 cup vegan cheddar cheese
1 tablespoon vegan margarine
salt and pepper, to taste
4 carrots, sliced
1 tablespoon olive oil
1 onion, chopped
5-6 baby portobello caps, sliced
1 (12 ounce) package meatless crumbles
2 tablespoons flour
1 tablespoon tomato paste
3/4 cup vegetable broth
1/4 cup white wine
rosemary, to taste
thyme, to taste
1. Preheat oven to 375 degrees F. Boil potatoes until tender but firm. Drain, mash, and mix in minced onion, cheese, and margarine. Season with salt and pepper and set aside.
2. Boil carrots until tender but firm. Set aside. Heat oil in large frying pan. Add onions and mushrooms and cook until onions are tender.
3. Add crumbles and flour and cook for 1 minute. Add tomato paste, broth, and wine. Bring to a boil, reduce heat, add rosemary and thyme and simmer for 5 minutes.
4. Add carrots to crumble mixture, and spread in the bottom of 2 quart casserole dish. Top with mashed potatoes.Bake for 20-25 minutes or until golden brown.
Source of recipe: I wanted to make another dish that everyone in the house would eat, including my meat eating BF, and I came up with this. He loved it.