5 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup vegan mayonnaise
1/2 cup soy milk
1/4 cup olive oil
3 tablespoons vegan cream cheese
2 teaspoons salt
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, chopped
3 stalks celery, chopped
1/2 cup frozen peas
1 tomato, chopped
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
Some sort of meat substitute (I used two cups of TVP)
1/2 cup shredded Cheddar Daiya
Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
Preheat oven to 400 degrees F and spray a 2-quart baking dish with cooking spray.
Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
Spread the TVP mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded cheese.
Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20-25 minutes.
Here's a pic before going into the oven. I give this a Vegan Gal rating of 6 (my roommate says it needs a rating of at least 7). Add mushroom gravy for more flavor and down home style.
Chocolate cake with Chocolate Peanut Butter Frosting
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Mix the dry ingredients first and then add the wet. You can even prepare this in the pan you bake it in to save dishes! Bake in an 8x8 pan at 350 for about 30 minutes.
Chocolate Peanut Butter Frosting (from Colleen Patrick-Goudreau's) The Joy of Vegan Baking
This cake is divine. Vegan girl rating of 7.5! This cake is so good that non-vegans will rave about it!