Now that it is getting close to thanksgiving, this is a vegan dish that fits this holiday as much as it delicious and healthy.
- almond milk (or your favorite vegan milk)
- portabella mushrooms
- vegan margarine or olive oil
- chopped walnuts, garlic clove
- wheat or gluten free flour
- rosemary oil
- pine nuts
- salt and pepper
Scrub 1 1/2 lbs of potatoes and cook them in their skins until they are tender in boiling water. Peel them. Then mash them with 6 tbsp of almond milk.
Preheat oven to 350F. Heat the 2 oz of the olive oil or melt the margarine while frying 2 oz of the chopped mushrooms, gently for five minutes. Then sprinkle the flour over the top and cook for another 2-3 minutes while stirring the ingredients.
Meanwhile heat the almond milk with 30 grams of pine nuts to just below the boiling point. Pour 2/3 of the liquid over the mushrooms. Then turn up the heat and bring it to a full boil. Reduce the heat and simmer for 2-3 minutes. Season well.
Put half of the mashed potatoes into an oiled oven dish to line the bottom of it. Next, cover that with 225 gms of walnuts mixed with the broccoli. Pour half of the mushroom sauce into the dish. Put the rest of the mashed potatoes on the top. Bake for 35 minutes or until the potatoes are browned. Let sit for an hour to set just before serving. Then add the other half of the mushroom sauce. Reheat if needed. Serves 6.
This covers your proteins, carbs, fiber and antioxidants for thanksgiving along with the other vegan dishes that you are eating.
*Image courtesy Flickr creative commons.