Yeah, ok, so maybe I'm not ready for summer yet... it's getting warm, but not too much for this casserole! This is epic comfort food... adapted from Vegan Dad.
Small dice 2 yukon potatoes, and boil them until tender. Heat a kettle, and saute 1 1/2 cups chopped carrots, 4 slices shallots, and 4 large cloves chopped garlic. Add in 1 cup beer and 1 tbsp soy sauce. Lightly boil for 10 minutes or so, until the liquid is mostly reduced. Stir together 1 tbsp flour and 1/3 cup nondairy milk, and add to the veggies. Add in cooked potatoes, 2 cup cooked chickpeas, 1 tbsp ground sage, 1 tbsp thyme, 1 tbsp apple cider vinegar, 1/2 tbsp ground fennel, and a few shakes of liquid smoke. Mix everything well, then remove from heat and add 1/4 cup chopped parsley. Pour into a casserole dish. Thinly slice 1 yukon gold (as thin as possible, a mandoline would be useful), and spread the slices over the casserole like a lid. Bake at 400 for 30 minutes, until potatoes are tender.