Preheat the oven to 350° F.
4 medium potatoes, diced
2 Tbsp. margarine
1/2 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 12-oz. bag Morningstar Farms burger crumbles (or your favorite brand)
1 can vegetarian mushroom gravy
1 small can mixed peas and carrots, drained
Salt, garlic powder, pepper, and cayenne pepper, to taste
Makes 4 servings
Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or
nondairy creamer. Add salt and pepper, to taste.
In a medium bowl, mix the crumbles, mushroom gravy, peas, carrots, and spices. Pour into a pie pan.
Top with the potatoes, spreading the potatoes to the edges of the pan. Bake for 30 to 40 minutes, until
the potatoes are browned.
4 medium potatoes, diced
2 Tbsp. margarine
1/2 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 12-oz. bag Morningstar Farms burger crumbles (or your favorite brand)
1 can vegetarian mushroom gravy
1 small can mixed peas and carrots, drained
Salt, garlic powder, pepper, and cayenne pepper, to taste
Makes 4 servings
Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or
nondairy creamer. Add salt and pepper, to taste.
In a medium bowl, mix the crumbles, mushroom gravy, peas, carrots, and spices. Pour into a pie pan.
Top with the potatoes, spreading the potatoes to the edges of the pan. Bake for 30 to 40 minutes, until
the potatoes are browned.
