Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

I will state for the record that is still the most brilliant chef (OTHER than )
when it comes to vegan / vegetarian dishes.

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18422372/

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Keep those Veggie recipes coming, keedot !

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Yas. This recipe was written as Vegan, but I use actual dairy so my version is vegetarian. Feel free to substitute the vegan milk/butter equivalents for dairy.

* This is super cheap as most ingredients are likely to be in your pantry/fridge already. It's also super tasty and perfect for a chilly day. If you're not vegetarian, that's cool too, substitute the mushrooms for browned ground lamb or beef and enjoy anyway. Or, be adventurous and try something new :P

VEGAN version, originally posted by http://www.buzzfeed.com/tasty

Ingredients:
- 4 russet potatoes (Or any kind of potato, really. I used 4 large yukon golds.)
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms
- 1 Tbsp. flour
- 1 Tbsp. Tomato paste
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy/rice milk (Substitute for whole milk if you eat dairy :B)
- vegan butter (Substitute for full fat butter if you eat dairy :B)

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste. (Minced or powdered garlic optional. I like my potatoes with garlic, so I added about 1 Tbsp.)

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

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