| Difficulty Level:

Medium

| Cooking Time:

60 mins

| Recipe Nutrients:

750 cal

| Recipe Serves:

8 servings

| Course:

Main Dish

ingredients needed

  • 2 pounds potatoes, unpeeled, quartered or diced
  • 5 tbsp olive oil and vegan butter
  • 1/2 cup vegan sour cream
  • 2 carrots peeled and sliced
  • 4 tbsp dry flour
  • 1/2 cup fresh and chopped Italian parsley
  • 1 lb sliced mushrooms
  • 1 1/2 cups carrots, peeled, diced in cubes

directions

  • Cut potatoes into halves or quarters. Place in a large pot. Preheat oven to 405. Add mushrooms and cook until tender. Add tomato paste and cook again.
  • Take a large pot, heat oil over medium. Cook onions and mushrooms for 8-10 minutes, then add carrots, parsnips, garlic, celery and thyme, stirring for 10 mins until carrots and mushrooms give off their liquid.
  • Simmer on med-low heat until carrots and parsnips are perfectly tender. Then add peas and white beans.
  • Get 4 tablespoons of flour and sprinkle the veggies. Stir it for about 3 minutes letting the flour cook.
  • Spoon the creamy mashed potatoes over and drizzle the top with a little truffle oil or vegan butter.
  • Place baking dish on a sheet-pan to catch the drippings in a preheated 400F oven and bake until golden for about 20-25 minutes.
  • Garnish with fresh parsley and thyme. Serve!
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