4 large Yukon gold potatoes or equivalent amount in another potato
1/2 cup unsweetened almond milk at room temp
3-4 tablespoons earth balance
1 1/2 teaspoons salt
dashes of fresh black pepper to taste
2 tablespoons garlic powder or approx. 5 cloves of fresh diced garlic
fresh chives or some parsley (can be dried) for garnish on top
2 medium to large onions
1 teaspoon sage
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
2 teaspoons thyme
4 large carrots, chopped
4 celery stalks, chopped
1 bag frozen peas
About 4-6 cups chopped mushrooms (depends on how much of a mushroom fan you are - I am, big time) for the veggie mix and the gravy
1 head cauliflower
4 small to medium zucchinis
4 cups vegetable broth (I used Imagine brand No Chicken Broth the second time around)
1/4 cup corn starch
1/3 cup dry white wine or cooking sherry
2-3 tablespoons nutritional yeast
Gravy: In a small bowl, mix the corn starch and vegetable broth until dissolved and set aside. Preheat a small pot and sauté a chopped onion until translucent, then add mushrooms, approx. 4 cloves of garlic or analogous amount of powder, 2 t thyme, 1 t sage, salt and pepper, then add the wine, bring to a boil, and let reduce for about 5 minutes. Add the broth/starch mixture and nutritional yeast (add more nut yeast if it's too runny), and lower heat, simmering for about 15 minutes, stirring often.
Veggie Mix: Chop an onion and add to a heated pan with some olive oil. Once translucent, add 1 T each of basil, oregano, thyme, and garlic. Sauté for a moment, and then add your chopped vegetables in this order: carrots, celery, peas, mushrooms, zucchini & cauliflower - you could also do green beans, kale, potato, broccoli, etc. Use your imagination and favorites. Once everything is seasoned and not overcooked (remember - it's going to bake, also), add gravy and stir until combined thoroughly.
Mashed Potatoes: Wash, half, and boil the potatoes in a pot of water until fork tender. Drain and give a brief initial mash, and then add the 3/4 T earth/vegan smart balance, 1 t salt, pepper, 1 T garlic powder, and 1/2 cup unsweetened almond milk, and mash until desired consistency.
Method: In a large baking casserole dish, after mixing the gravy and veggie mix together, spoon the mixture into the dish, and top with the mashed potatoes (smoothed out) and a garnish of fresh chives and/or parsley. Bake at 350 for 30 to 45 minutes uncovered, let sit for a moment, and serve.