100% plant-based - featuring lots of veg and mushrooms! The dairy-free mashed potatoes are incredibly fluffy and melt-in-your-mouth.
1-2 tablespoons olive oil
2 cups mushrooms, chopped
1 ½ cups sweet onion, diced (~1 medium onion)
1 teaspoon minced garlic
15 oz can lentils, drained and rinsed
2 cups frozen mixed vegetables
¼ cup gluten-free soy sauce
3 tablespoons tomato paste
1 ½ cups vegetable broth
1 ½ teaspoon dried parsley
1 teaspoon salt
Pinch pepper, to taste
48 oz (~ 8 small-medium) russet potatoes, peeled and cubed
1 cup plant milk (such as oat, almond, rice, etc.)
7 tablespoons dairy-free sour cream
3 tablespoons dairy-free butter
2 teaspoons garlic salt
Pepper, to taste
Make the mashed potatoes first. Boil the peeled and cubed potatoes until soft, about 15-20 minutes. Drain, add the potatoes back to the pot and add the plant milk, dairy-free sour cream, dairy-free butter, garlic salt and pepper to taste. Mash the potatoes with a potato masher or fork until you achieve your desired texture. Add a little bit more milk if you need to make them smooth if you don’t like lumps. Set the potatoes aside.
Preheat the oven to 375 degrees F. Heat a large skillet over medium heat and add the oil, mushrooms, onion, and garlic to the skillet. Saute until the onion turns translucent, about 5-10 minutes, stirring occasionally. Next, add the lentils, mixed vegetables soy sauce, tomato paste, vegetable broth, dried parsley, salt and a pinch of pepper. Stir to combine the mixture and heat the mixture for another 5-7 minutes, stirring occasionally.
Spoon the mixture into a pie dish or an 8x8 square baking dish and spread it into an even layer. Carefully dollop and spread 3 cups of the mashed potatoes over top of the vegetable mixture and bake in the oven for 20 minutes. Turn the oven to broil and broil for another 5 minutes until the mashed potatoes start to brown on top. Let it cool and set up for about 5-10 minutes before serving.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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