Del Sroufe
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.



Comments (6)
Omg cant wait to try!! This sounds so good and pure and nutritional.
I wonder if the oven part is important? does it change the tastes or something? Because the oven we have are really bad!
Just the autumn comfort family dinner I was hoping for. Thank you!
We loved this recipe – I made a few modifications which made it easier and truly taste like a dish from a restaurant.
I made a simple vegan crust for the bottom – that made it heavenly. I only needed one large onion. I used two small packages of frozen organic vegs, threw in a half package of cubed tofu while sautéing onion. The mashed potatoes on top were yummy! It only needed 30 minutes to bake at 375.
It was so bland. I had even added some minced garlic and onion powder to spice it up while cooking. I expected a savory flavor but it was just bleh. Will not be making this again.
Absolutely delicious! I replaced the nutritional yeast (not a fan) with soy sauce (1/8c) and used cornstarch instead of arrowroot and was not disappointed.
Delicious!!