Potato Pot Pie
4 cups potato, cut into small cubes
1 Tbsp. + 2 tsp. olive oil
1 Tbsp. eggless mayonnaise
1/2 tsp. salt
1 1/2 Tbsp. fresh parsley, finely minced
Black pepper to taste
1/2 cup onion, diced
1/4 cup carrot, diced
1/2 cup celery, sliced
2 cups cauliflower florets
1/2 cup green beans, cut into 1-inch pieces
Savory Gravy:
3 Tbsp. garbanzo flour
2 Tbsp. potato starch
1 Tbsp. nutritional yeast
1/4 tsp. ground thyme
1/4 tsp. asafetida
1/4 tsp. salt
1 Tbsp. eggless mayonnaise
1 1/2 Tbsp. Bragg liquid aminos
1 tsp. maple syrup or honey
1 tsp. lemon juice
1 1/2 cups water
-
Boil the potato until just tender. Drain and mash, then mix in 1 Tbsp. of
the oil and the mayonnaise, salt, parsley, and pepper to taste. Set aside. -
Meanwhile, heat the remaining 2 tsp. oil in a nonstick skillet and sauté
the vegetables covered on medium heat until tender. Add a little water if
needed to prevent sticking and cook until well dried up. Set aside. -
For the gravy, combine the first 6 ingredients in a medium saucepan and
toast on medium heat, stirring constantly, until light golden. Remove from
the heat. -
In a medium bowl whisk together the mayonnaise, aminos, maple syrup,
lemon juice, and water. Return the toasted ingredients to the stove on
medium heat and add the wet ingredients, whisking well to combine. -
Cook until thickened to a gravy consistency, whisking constantly. (If the
gravy comes out too lumpy, pour it into a blender and blend briefly, then
reheat to thicken it.) -
Preheat the oven to 350°F. Place the sautéed vegetables in an 8x8-inch
oiled baking dish and pour the gravy over the top. Carefully cover with the
mashed potato, spreading evenly. Sprinkle with paprika. Bake for 20 minutes
until heated through.