- Prep-time: / Ready In:
- Makes one 3-quart casserole
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This flavorful veggie casserole uses portobello mushrooms to create a delicious, meaty filling that’s brimming with savory umami flavors. Juicy peas and tender carrots add tantalizing texture, while the velvety mashed potato topping gets its creamy consistency from plant-based milk and starchy potato water. Fresh thyme and smoky paprika infuse the saucy filling with all the cozy flavor you’d expect from comfort food, just minus the unhealthy ingredients. Pop this casserole in the oven until golden brown and scoop out a steaming serving when you’re craving a warm meal to satisfy your stomach and your soul.
Tip: To make this meal extra hearty, you can substitute 2½ cups cooked lentils for the mushrooms.
From straightupfood.com
For more cozy vegan casseroles, check out these tasty ideas:
By Cathy Fisher,
Ingredients
- 3 lb. russet potatoes, peeled and cut into chunks
- 2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- 4 cups chopped portobello mushrooms
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoon paprika
- 2 cups green peas
- 1 to 2 cups unsweetened, unflavored plant-based milk
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F. In a large pot combine potatoes, granulated onion, granulated garlic, and enough water to cover. Bring mixture to boiling; reduce heat slightly. Simmer, uncovered, 10 to 15 minutes or until potatoes are tender.
- Meanwhile, in a large skillet cook mushrooms, onions, carrots, and celery over medium-high 3 to 5 minutes or until onions are golden, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add minced garlic; cook and stir 1 minute. Stir in tomato paste, thyme, paprika, and 1½ cups water. Reduce heat to medium-low. Cover and cook 10 to 15 minutes or until carrots are tender. Stir in peas. Remove from heat.
- Drain and reserve cooking water from potatoes. Transfer potatoes to a medium bowl. Mash potatoes, gradually adding milk (or potato-cooking water, or a combination of the two) until potatoes are the desired consistency.
- Stir 1 cup of the mashed potatoes into vegetable mixture in skillet. Spread mixture in a 3-quart baking dish. (The mixture should be like a thick stew but not watery. Spoon out any extra liquid.) Spread the remaining mashed potatoes over top. Drag a large serving fork or other utensil over the surface of the potato layer to create a textured pattern.
- Bake 25 to 30 minutes or until lightly browned. Let stand 10 minutes before serving. Season with pepper.
Comments (11)
(5 from 3 votes)Can you recommend a cooking time for an individual serving size...for example baking in individual ramekins?
Hi Amy, While we haven't test this, we think they'll need a similar amount of time in the oven, perhaps a little less. I would check them at 20 minutes but be prepared to let them cook the full cook time if they need it. If you decide to try it, let us know how it goes!
Hi, I’m allergic to mushrooms, what could I substitute Thanks
oops I see 21/2 cups no worries
How many lentils should I use?
The recipe says to use a 3-qt casserole dish but the picture shows a rectangular dish being used
Hi Kristine, A 3-quart casserole dish is another name for a 13x9inch casserole dish. We hope you enjoy the recipe!
I subbed the lentils for the mushrooms and it turned out fantastic!
Made this for Thanksgiving with yukon gold potatoes instead of russet - so good!!
The picture of this dish shows a red diced vegetable in the mix as well as carrots, peas, etc. I don't see a red diced vegetable in the ingredients listed on the recipe. Could you clarify? Thanks
I think those are carrots