Veggie mixed with flour and butter mix.
Veggie mixed with flour and butter mix.
You can get all 3 at Whole Foods, for sure. But you can find them in other various stores. Honestly its easiest just to go to WF
Cremini Mushrooms
Finished piece.

Potato-topped vegetables (vegan)

Posted by karaleephotography on May 05, 2011

I made this for Edward and I our first Thanksgiving being vegetarian (me)and vegan (him). We went through a lot of cookbooks and ended up pulling a few recipes together and making this out of it. This was our favorite dish that day and we paired it with a very yummy Field Roast. Go to Whole Foods and find it! You can cook it in the oven like an old fashioned roast, slathered with some ketchup on top, or as Edward loves it, on his sandwiches he takes to work for lunch. You just slice it thinly and put on the sandwich with whatever condiments you love.



2 carrots diced
1/3 of a large cauliflower cut into florets
1 head of a medium size broccoli
3 handfuls of fresh green beans, trimmed and cut in thirds
2 tbls vegan butter like earth balance (which I like best)
2/3 cup of dry white wine
2/3 cup of soy milk
6 oz of cremini mushrooms, sliced into fourths
2 tbls fresh chopped sage
salt and pepper according to taste


6 large potatoes diced into small pieces
2 tbls of vegan butter like earth balance (which I like best)
4 tbls of non dairy plain yogurt (can usually be found at Whole Foods)
1 cup of non dairy Parmesean cheese (see pics below for examples of some of these non dairy replacements)


1. Cook the diced carrot, cauliflower, broccoli, and green beans in a large pot of boiling water for ten minutes, until just tender. Be careful they do not become soggy, it ruins the texture of the dish :( Drain veggies and set aside.

2. Melt the butter in a pan and stir in the flour with a whisk for about one minute. Remove from heat and stir in the stock, wine, and milk. Return to the heat and bring to a boil, stirring until thickened. Stir in reserved veggies, mushrooms, salt and pepper.

3. Meanwhile, make the topping. Cook the diced potatoes in a pan of boiling water for 10-15 minutes. Drain and mash with the "butter", non dairy yogurt and half the parmesean cheese.

4. Spoon the vegetable mixture into a 32-fl oz/1 liter/4-cup pie dish. Spoon the potato over the top and sprinkle with the remaining cheese. Cook in a preheated oven at 375 for 30-35 minutes or until golden.