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Ingredients
  • subheading: Mashed Potato Topping:
  • 3 pounds yukon gold potatoes, unpeeled (or russets, peeled), quartered or diced.
  • 4 tablespoons olive oil, butter or or vegan butter
  • ½ cup vegan sour cream ( like Kite Hill Sour cream) or regular sour cream
  • 1 tablespoon truffle oil (optional but amazing)
  • 2 teaspoons granulated garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ to 1 teaspoon nutritional yeast- optional!
  • subheading: Filling:
  • 3 tablespoons olive oil or vegan butter
  • 1 large onion, diced (or sub 2 cups leeks)
  • 1 lb sliced mushrooms (cremini, button, shiitake, portobello, chanterelles or a mix)
  • 1 ½ cups celery, diced (or sub part or all fennel bulb)
  • 1 ½ cups carrots, peeled, diced in small ½ inch cubes
  • 1 ½ cups parsnips, peeled, diced in small ½ inch cubes
  • 1 ½ cup frozen peas
  • 1 ½ cups cooked white beans (or sub cubes of roasted sunchokes, cannellini beans, lentils, browned vegan “ground meat”, or seitan, etc.
  • 6 cloves garlic- rough chopped
  • 1 tsp salt, more to taste
  • ½ tsp cracked pepper
  • 1 tablespoon fresh thyme leaves ( or 1 teaspoon dried)
  • ½ cup dry white wine (or sub water plus ½ teaspoon Apple Cider vinegar)
  • 4 tablespoons flour ( or use GF flour)
  • 3 cups rich veggie stock, (see notes) warmed, mixed with 2 teaspoon miso paste
  • 1 teaspoon dijon mustard
  • ½ cup fresh Italian Parsley, chopped
  • Cook Mode Prevent your screen from going dark
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