2poundsYukon gold potatoespeeled and cut into 1-inch pieces
Kosher salt
2tablespoonsvegan butter
½cuprice milk
1tablespoonnutritional yeast
Freshly ground black pepper
1tablespoonolive oil
1large white oniondiced
3large carrotspeeled and diced
3clovesgarlicminced
2tablespoonstomato paste
1tablespoonbalsamic vinegar
2cupsvegetable broth
3tablespoonsvegan steak sauce
1cupfrozen peas
1cupfrozen corn kernels
Instructions
Preheat oven to 350 degrees. Spray a 1½ quart casserole dish with cooking spray.
Prepare the homestyle burgers according to the package directions.
While the burgers are baking, make the mashed potatoes. Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt and bring to a boil. Cook until the potatoes are fork tender, about 10 minutes. Drain the potatoes then return to the hot pot. Put the pot back on the stove and cook, stirring constantly, until all the liquid has evaporated, about 1 -2 minutes. Mash with a potato masher or hand held mixer. Add the vegan butter, rice milk, and nutritional yeast and whip until smooth. Season to taste with salt and pepper.
Heat olive oil in a large skillet. Add the onion, carrots, and garlic and cook over medium-high heat until they start to soften, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the vinegar and cook, stirring, for 1 minute. Crumble in the cooked homestyle burgers, add the broth, steak sauce, peas, and corn, and cook, stirring occasionally, until the broth forms a thick sauce.
Put the mixture into the prepared baking dish and cover with the mashed potatoes. Smooth the potatoes so they come to the edges of the casserole dish. Bake for 30 minutes or until hot and bubbly and the potatoes are starting to brown. Let cool a few minutes and serve.