In the colder months, we love breaking into our stash of frozen bean and veggie burgers to make this classic comfort food. The hearty and tangy vegetable mixture pairs wonderfully with the creamy mashed potatoes. A perfect meal for enjoying by the fire with a glass of wine!
1 pound Yukon Gold potatoes, peeled and quartered
½ cup nondairy milk
2–3 tablespoons nondairy butter (optional)
1 teaspoon sea salt
3 tablespoons nutritional yeast
1–2 tablespoons olive oil or other neutral-flavor oil
½ cup diced yellow onion
1–2 cloves garlic, minced
2 cups frozen peas and carrots, thawed
2 cups crumbled bean or vegetable burgers of your choice (about 2–3 burgers)
6 ounces tomato paste
3 tablespoons soy sauce or tamari (gluten-free if needed)
2 tablespoons Worcestershire sauce (gluten-free if needed)
1 cup vegetable broth
Makes 6–8 servings.
1. Preheat the oven to 350°F.
2. Place the potatoes in a large soup pot and add enough water to cover the potatoes. Bring to a boil, reduce heat, and simmer, covered, for 15 to 20 minutes or until easily pierced through with a fork.
3. Drain the water and transfer the potatoes to a large mixing bowl. Add the nondairy milk and the butter (if using). Using a potato masher or a handheld electric mixer, mash the potatoes until they are a smooth, creamy texture. Add in the sea salt and nutritional yeast and mix until thoroughly combined. Set aside.
4. In a large sauté pan, heat the oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
5. Add the peas and carrots, crumbled burgers, tomato paste, soy sauce, Worcestershire sauce, and vegetable broth to the pan. Continue to cook for another 5 minutes or until the mixture is heated through.
6. Transfer the vegetable mixture to an oven-safe baking dish and top with the mashed potatoes. Use a spatula or the back of a spoon to make a smooth, even layer.
7. Bake in the oven for 30 minutes or until the top is golden brown. Remove from oven and serve immediately.
Store in an airtight container in the refrigerator for up to 3 days.
Quick Tip: Add ½ cup each of sliced mushrooms and sweet corn during step 5 and continue as directed. The mushrooms add texture while the corn adds a hint of sweetness.
