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sinlesslysimple

eat no evil

You ever tell someone that you are making a Vegan dinner, and have them make some comment about how it either a) won’t taste good, b) won’t be enough food, or c) it will be impossible to “satisfy” meat eaters. Well, let me tell you that this will change their minds! No promises about it making them ditch the meat and rock a vegan lifestyle full time, but their skeptical mind will be satisfied, and so will their belly.

Ingredients:

4 stalks celery, diced

4 whole carrots, diced

1 yellow onion, chopped

2 cups spinach, chopped

2 cloves garlic, minced

1 can chickpeas, mashed, or you can use a food processer

5-6 medium sized yukon gold potatoes, cut in half

4 tbsp Earth Balance vegan margarine, separated

1.5-2 cups Vegetable broth

salt, pepper to taste

1 tsp beefer upper (optional)

fresh parsley and basil, chopped and to taste

Directions:

  1. Boil potatoes until fork tender.
  2. Preheat oven to 350 degrees.
  3. Meanwhile, melt 2 tbsp Earth Balance in large cast iron skillet.
  4. Add all veggies except garlic and spinach,and sautee for about 15 minutes, until tender.
  5. Add chickpeas, spinach, garlic, parsley, basil, salt, pepper, and beefer upper.
  6. Cook for 10 minutes, adding some broth as needed to prevent it from drying out.
  7. Once potatoes are cooked, drain and mash using the rest of the Earth Balance, and 1 cup of vegetable broth, with salt and pepper.
  8. Put veggie mixture in bottom of an 8×10 pan and press in.
  9. Top with mashed potatoes, smooth out, and bake for 25 minutes.
  10. Serve!
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