Ingredients

The following ingredients have 6 Servings
  • 1 recipe Vegan Mashed Potatoes
  • 1/4 cup olive oil, divided
  • 8 ounces portabella mushrooms (2 large mushroom caps)
  • 1 medium yellow onion
  • 2 large carrots
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried sage
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 15-ounce can lentils, drained (or 1 1/2 cups cooked lentils; see note*)
  • 1 tablespoon soy sauce (or liquid aminos)
  • 1 teaspoon finely chopped fresh rosemary, for the garnish

Instruction

  • Preheat the oven to 375 degrees Fahrenheit. 
  • Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)
  • Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).
  • In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.
  • Reduce the heat to medium low. Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
  • When the potatoes are done cooking, mash them according to the instructions in that recipe.
  • Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.