Perfect pile of root veggies, ready for winter. I eat as I have a fan blowing on me because it's 80 degrees out. Oh well...
One can hope, right?.. right... ?
Adapted from Oh She Glows
Mash 1 1/2 lbs yukon gold potatoes (washed, cubed, boiled) with 1/3 cup soy milk, pepper, nooch, and garlic powder.
- 1 small onion, chopped
- 2 large carrots, coined
- 2 large parsnips, chopped
- 3 cloves chopped garlic
- 1 cup-ish frozen peas
Add in and simmer for a few minutes:
- 1 tbsp home made vegetable broth powder
- 1 tsp vegan worchestire sauce (Annie's is vegan)
- 2 tbsp thyme
- 1 tsp Spike seasoning mix
- 3 tbsp whole wheat flour
- 1 tbsp red wine vinegar
Pour the veg mixture into a casserole dish, and spread the potatoes on top. Bake at 425 for half an hour.