Ingredients
5russet potatoes,peeled and cut into 1 inch cubes
½cupvegan mayonnaise
½cupsoy milk
¼cupolive oil
3tbspvegan cream cheese substitute,such as Tofutti ®
2tspsalt
1tbspvegetable oil
1large yellow onion,chopped
2carrots,chopped
3stalkscelery,chopped
½cupfrozen peas
1tomato,chopped
1tspItalian seasoning
1clovegarlic,minced, or more to taste
1pinchground black pepper,to taste
14ozvegetarian ground beef substitute,(1 pkg)
½cupcheddar style soy cheese,shredded
Preparation
Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes for about 25 minutes until tender. Drain.
Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
Preheat oven to 400 degrees F, and spray a 2-quart baking dish with cooking spray.
Heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, carrots, celery, frozen peas, and tomato for about 10 minutes until softened.
Stir in the Italian seasoning, garlic, and pepper. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables.
Cook and stir, breaking up the meat substitute for about 5 minutes until the mixture is hot.
Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with shredded soy cheese.
Bake in the preheated oven for about 20 minutes until the cheese is melted and slightly browned and the casserole is hot.
