Mashed Veggie Casserole

    65 mins
Ratings

This easy casserole can be made up to 3 days ahead of serving. To save time, feel free to use leftover mashed potatoes (about 4 cups) instead of making the mashed potatoes as an additional step.

What You'll Need

  • 3 lbs potatoes, either Yukon Gold or Red (about 4 cups of leftover mashed potatoes)
  • 2 tablespoons margarine, such as Earth Balance brand
  • 1 teaspoon salt, or to taste
  • 4 medium sized carrots, chopped into large pieces
  • 3 to 4 cloves garlic, crushed
  • 1 cup frozen corn, thawed
  • 1/2 cup frozen peas, thawed
  • 5 to 6 Cippolini onions (sub: pearl onions or shallots)
  • 8 ounces vegan shredded cheese, such as Daiya brand
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How to Make It

For the Mashed Potatoes:

Wash, peel (totally optional if using red skin or Yukon gold) and cut potatoes into pieces that are about 1 inch across each direction. Try your best to cut them all to the same size to ensure even cooking. 

Fill a large stockpot about halfway with water and salt lightly. Bring the water to a boil over high heat. Once water is at full rolling boil, (carefully!) add your potatoes.

Let the water come back to a full boil and cook about 12 to 15 minutes, or until potatoes are soft/fork tender. You should be able to pull one piece of potato out of the water, place on a plate,  and smash it easily with a fork. Keep your eye on the potatoes as they cook; overcooking is easy to do.

Drain the potatoes well, transfer them to a mixing bowl and add 2 tablespoons of margarine and 1 teaspoon salt. Mash the potatoes either by hand or by using an electric mixer. Taste and add more salt if desired. Set aside.

To Prepare the Casserole:

Place the chopped carrots and garlic in small pan along with about 1 1/4 cups of water. Salt lightly. Over medium heat cook until all water has been absorbed and carrots are soft. Mash by hand using a potato masher or large fork. Set aside.

Peel the Cippolini onions and slice lengthwise, so that the cut onions remain in circles, rather than cutting them in half.

In a small pan, saute with about 1 teaspoon of margarine until translucent, about 7 minutes. Remove onions from the burner and allow to cool slightly.

Layer the mashed potatoes, mashed carrots, corn and peas into a 9 x 13 inch glass or metal baking dish.

Preheat your oven to 350 degrees Fahrenheit.

Arrange the cippolini onion pieces evenly on top of the casserole. Top with shredded vegan cheese. Cover with foil and bake for 30 minutes, or until warmed throughout. Uncover and bake an additional 5 to 10 minutes, until cheese is melted and browned slightly. Serve hot.