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“I got this from Peta's website but wanted to include it for anyone who is interested.”
READY IN:
1hr 10mins
SERVES:
6-9
YIELD:
1 Pie Dish
UNITS:
US

Ingredients Nutrition

  • 4 medium potatoes
  • 2 tablespoons margarine
  • 14 cup soymilk
  • 1 pinch salt and pepper
  • 1 medium onion
  • 1 tablespoon vegetable oil
  • 12 ounces ground meat substitute
  • 1 (10 1/2 ounce) cancampbells mushroom gravy
  • 1 (6 ounce) canmixed peas and carrots
  • 1 tablespoon minced garlic
  • 1 pinch red pepper
  • 1 pinch salt
  • 1 pinch pepper

Directions

  1. Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
  2. In a medium pan, sauté the onion in the oil until translucent.
  3. In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
  4. Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

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