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Vegan Potato Pie

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  • Apple vinegar: 1 tbsp
  • Pepper: 1/2 tsp.
  • Vegan sour cream: 1/2 cup.
  • Garlic powder: 2 tsp.
  • Olive oil: 4 tbsp.
  • Nutritional yeast: 1 teaspoon.
  • Truffle oil: 1 tbsp.
  • Yukon gold potatoes: 2 pounds.
  • Salt.

A detailed image showing the preparation and final presentation of Vegan Potato Pie. The scene includes preparing Yukon gold potatoes by cutting and boiling them, then mashing with vegan sour cream, olive oil, truffle oil, and nutritional yeast. Another part shows preparing the vegetable filling with diced celery, parsnips, carrots, finely chopped onion, sliced mushrooms, frozen peas, and seasonings like garlic, thyme, salt, pepper, and white wine. The image also includes layering the mashed potatoes over the vegetable filling in a baking dish and baking until golden brown. The final image displays the Vegan Potato Pie served hot, garnished with fresh parsley.

For filling:
  • Celery: 1/2 cup.
  • Parsnips: 1/2 cup.
  • Onion: 1
  • Frozen peas: 1/2 cup.
  • Mushrooms: 1 lb.
  • Carrots: 1/2 cup.
  • Cracked pepper: 1/2 tsp.
  • White wine: 1.2 cups.
  • Dijon’s mustard: 1 tsp.
  • Flour: 4 tsp.
  • Italian parsley: 1 cup.
  • Fresh thyme leaves 1 tbsp.
  • Olive oil: 2 tbsp.

Instructions:

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