Ingredients:

  • 4 medium potatoes, diced
  • 2 Tbsp. margarine
  • 1/4 cup soy milk or liquid nondairy creamer
  • Salt, garlic powder, and pepper, to taste
  • Salt, garlic powder, and pepper, to taste
  • Salt, garlic powder, and pepper, to taste
  • 1 medium onion, finely chopped
  • 1 Tbsp. vegetable oil
  • 12 oz. vegan ground beef-style crumbles or cooked lentils
  • 12 oz. vegan ground beef-style crumbles or cooked lentils
  • 12 oz. vegan ground beef-style crumbles or cooked lentils
  • 1 1/4 cups vegan gravy of your choice
  • 1 6-oz. can mixed peas and carrots, drained
  • 1 6-oz. can mixed peas and carrots, drained
  • Paprika, for garnish (optional)

Instructions:

  1. Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
  2. In a medium pan, sauté the onion in the oil until translucent.
  3. In a medium bowl, mix the cooked onions, vegan beef crumbles or lentils, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
  4. Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

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