2 lbs Yukon Gold potatoes, cleaned and diced
1 TBS vegan butter (optional)
4 TBS cashew milk (or other plant based milk of choice)
1 small onion (or ½ large onion), diced
8 oz sliced cremini mushrooms
8 oz portobello mushrooms, cleaned and diced
1 8 oz package ground seitan crumbles
1 TBS balsamic vinegar
2 TBS soy sauce
1 TBS tomato paste
½ cup mushroom broth
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
½ tsp smoked paprika (or to taste)
1 TBS corn starch
¼ cup grated vegan parmesan cheese (we like Violife brand, but pick your own favorite)
Clean and prep ingredients. Preheat oven to 375 degrees. Cover potatoes in water in a saucepan and boil until fork tender (about 20 minutes). Drain and return to pan. Add 1 TBS vegan butter and 2 TBS plant-based milk, salt and pepper to taste. Mash! For smoother consistency you can use beaters or an immersion blender.
While potatoes are boiling, sauté onion, mushrooms, and seitan crumbles in a few TBS of olive oil. (Or use broth if you don’t want to use oil.)
Once mushrooms and onions are soft and browned, add balsamic vinegar, soy sauce, smoked paprika, and tomato paste. Cook 1 minute.
Next add mushroom broth, thyme, and rosemary. Stir corn starch into remaining cashew milk until combined and add this to pan as well. Cook for another minute or two until thickened.
Transfer contents of pan to glass baking dish. Top with mashed potatoes by spreading with spatula or piping them on top if you’re feeling fancy. Sprinkle with grated cheese. Add salt and pepper to taste.
Bake for 20 minutes or until cheese is melted and filling is bubbly. Sprinkle fresh parsley on top before serving to make it pretty!
Don’t like seitan? You could use any vegan “ground beef type” crumbles, impossible or beyond burger, crumbled tempeh, or even just a can of your favorite kind of beans in the filling.
Want more veggies? Instead of all potatoes, use ½ cauliflower and mash them together. You could also add a layer of any veggies you like. Some of my favorites are green peas, carrots, or asparagus tips.
If you want to rev up your mash, add roasted garlic or fresh chives and a little onion powder before mashing.
Or come up with your own spin and tell us how it went in the comments! Don't forget to like and subscribe.