Serves 8
• One 450g of red potatoes
• Four tablespoons of Ole medium fat spread (vegan margarine)
• 1/2 cup (115ml) unsweetened soy milk
• Two carrots, sliced and quartered
• One onion, diced
• Three tablespoons of olive oil
• Six 170g mushrooms of your choice, sliced
• One tablespoon of flour
• One cup (225g) of peas (fresh or frozen)
• Two cups (450g) of chopped kale, chard or spinach
• One cup (225g) of cooked lentils, any variety
• One and a half cups (340ml) of red wine
• Two cups (450ml) of vegetable broth (stock)
• One tablespoon of soy sauce
• Two tablespoons of tomato paste
• Four cloves of garlic
• 1/2 teaspoon of dried oregano
• Salt and pepper to taste
• Boil the potatoes with the skins on in salted water until fork tender, about 25 minutes.
• Drain the potatoes and peel if desired. Place the potatoes back in the pot with the margarine spread and mash with a potato masher, adding the soy milk 1/4 cup (60ml) at a time until desired consistency is met. Add salt and pepper to taste and set aside.
• In a large pot, sauté the carrots and onions in the olive oil. After three minutes, add in the mushrooms and continue to sauté until the mushrooms are soft, about 5 minutes.
• Sprinkle in the flour and mix well until a paste has formed. Add in the wine and broth, stirring constantly, until the flour has dissolved.
• Bring the mixture to a simmer and add the kale, peas, lentils, soy sauce, tomato paste, garlic and oregano. Stir and continue cooking on a light simmer for 7-10 minutes, or until the mixture reduces to a thick, stew-like consistency.
• Pour into a 9x9 baking dish and top with the mashed potatoes. Bake at 200 degrees for 30-35 minutes, or until the potatoes are golden.
Recipe credit: Leslie Durso
