Ingredients:
- 4 Cups Diced Raw Potatoes
- 1 Cup Diced Onion
- 1 Cup Green Beans
- 1 Cup Carrots
- 1 Cup Mushrooms
- 1 Cup Broccoli
- 1 Can Sweet Peas
- Seasonings (Garlic, Pepper, Salt, Italian Seasoning)
- Olive Oil
- 2 Tbsp Flour (Use corn starch OR flour substitute if gluten-free)
- 1 Cup Burger Substitute
- 1 Cup Milk (We used almond milk; but use whatchya want)
- Water As Needed (To "un-thicken" the veggie mixture)
We all know how to make mashed potatoes. Don't make us explain it. If you need us to explain how to make mashed potatoes, then this blog is none of your damned business; you should probably talk to your f*cking mom. We digress...
Meanwhile, chop veggies and place in a saucepan with olive oil (2tbsp to start, add more oil if veggies are sticking/burning). Saute for about 6 minutes or until veggies start to soften. Then add burger substitute and saute for 5-8 minutes longer. Add seasonings to taste (don't get buck-wild with the salt; ya don't need any more of that). Next, add flour and milk and let thicken. If it's not thick enough- add flour. If it's too thick- add milk. Is it rocket science? Probably- but we don't ask....
Now that your veggie mixture is thick and creamy, evenly spread into a casserole dish. Next, dollop those mashed taters right on top. Sprinkle with desired seasonings (we used garlic pepper, parsley, and red pepper flakes), we also used shaved Parmesan 'cause we were feelin' a little classy, but that's up to you).
Now here's some visuals... Feast your eyes on this:
Bake this delightful sludge for about 30 mins at 400 degrees. Let cool, dig in, and enjoy ya'self.
Love,
Michaela and Jessica
