Recipe by Michelle
"Very tasty vegan dish! If you prefer, you can replace the spinach with green chard."
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russet potatoes, peeled
fresh parsley, chopped
whole black peppercorns
light miso paste
diced red onion
fresh mushrooms, sliced
firm tofu, crumbled
hickory flavored barbecue sauce
vegetarian chicken flavored gravy mix
fresh corn kernels
whole wheat pastry flour
Let me start by saying we are not a vegan family, in fact, we are not even vegetarian. I decided to try this recipe to pull my husband onto a healthier track and WOW! this is fantastic. The prep took a very long time and I couldn't find miso paste. I added garlic salt to the mashed potato mixture and it was great. I can't say enough about this recipe. The BBQ sauce adds just the right flavor. I will have to remember how long this recipe takes to prepare, but beyond that, I will definitely be making it again.
My family toughed out the eating of this creation, but we did not care for it...
We're vegetarians and are accostumed to eating some fairly dicey recipes, but the onions in the potatoes made the topping turn out like mush, it was bad.
The filling on the bottom was fairly tasty, but the whole thing was ruined by the potatoes on the top...We made it through with plenty of hot sauce...
This is not as complecated as it seems! Read it through, it's very well written> My family really loved this. One reviewer complained about the potatoes- they're just mashed potatoes with 1 T. miso added. If you don't like miso, don't use it! I did use soymilk instead of water. I also used Better than Boullion no chicken base for where it called for gravy, or boullion, and left out bbq sauce (my preference). You could use all kinds of different veggies. I used a frozen mix of peas, carrots and corn, chopped spinach, onion, and peppers.
A great recipe! I substituted some miso mixed with soy sauce for the hickory BBQ sauce and served it up with rice and steamed green beans. It was a hit!
This was tasty but so many ingredients and steps I just don't know if it was worth the effort. Also, I added the minimum amount of potato water to the potatoes and the casserole still came out very wet and mushy? Maybe if I made it again I would leave out the water entirely.
This could be called a Vegans' Shepherds Pie in a sense if that helps with the visualization. This casserole is DELICIOUS! That being said, not sure if I'd tackle it again. It took me 1 hr. to prep, and I don't agree with one of the reviews that states it's easy to follow. I consider myself an intermediate cook but this one made me feel like a beginner!
I like to prep ahead of time for longer recipes, and this one you cannot really prep ahead for.
I left the skins on the potatoes. They're so good for you and it really made no difference in the end, other than you're getting the nutrients (which is ALWAYS a benefit)!
I was confused as to what to do with the ingredients used with boiling the potatoes. I did not include them in the mashing. Next time (if there is one), I will put the garlic, parsley, peppercorns, and bay leaf in a tied cheese cloth and will finely chop (rely on your food processor for this recipe and it will go much faster) the celery, onions, and garlic and will include them in the potato topping for added flavor and reduced wasting.
I did not use BBQ sauce but took another reviewer's suggestion and mixed about 2 tbsp. Miso and Tamari each for a substitute. Very flavorful.
Also, I too did use "chicken gravy flavored mix" but made my own "gravy" from the suggested whole wheat pastry flour, nutritional yeast, and vegetable stock added to thin it to a gravy consistency; I don't think it was missing anything.
Good - feels healthy - easy to make - Mike liked it
delicious, filling, healthy! loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 180
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