Mashed Potato Top Layer:
4 cups leftover mashed potatoes
1/2 cup unsweetened soymilk
Beef Substitue and Vegetable Bottom Layer:
1-12 oz. package Boca crumbles or other beef substitute
1 yellow onion, diced
2 celery stalks, diced
1 cup frozen, sliced carrots
1/2 cup frozen peas
2 garlic cloves, minced or pressed
1/2 cup vegan Worcestershire (I used Wizard’s)
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. Italian seasoning
1 Tbsp. vegetable oil
3 Tbsp. water
paprika to sprinkle on top
Preheat oven to 350 degrees F.
Reheat the mashed potatoes in a medium saucepan over medium heat, stirring in 1/2 cup unsweetened soymilk. Stir and cook for 3 to 5 minutes, until heated through.
In a large skillet, over medium-high heat, saute onions, garlic, and celery in vegetable oil and water for 10 minutes. Add the carrots and peas and cook over medium heat for 5 more minutes. Stir in the Worcestershire sauce, Italian seasoning, salt, and pepper. Reduce heat to medium-low and add Boca crumbles. Stir and break up the crumbles. Cook for 5 minutes. Spray a 2-quart baking dish with non-stick spray and add the beef substitute/vegetable mixture.
Top with mashed potatoes and smooth out. Sprinkle with paprika.
Bake at 350 degrees F for 30-40 minutes.