This is chock full of veggies and a whole eggplant, topped with pillowy, creamy, savory mashed potatoes and a secret ingredient.
Finally, I'm giving you the ingredients to my Awesome Sauce, which is a totally savory and crave-worthy brown gravy. Read on to figure out how to turn a few simple ingredients into this classic, tasty dish, re-invented vegan-style.
And brace yourself for the punch of awesomeness.
french fried onions (optional)
Peel the potatoes and boil in salted water until tender. Drain and add in the vegan butter and almond milk. Blend with a hand mixer until creamy. Season to taste.
Once the eggplant has been pressing for at least 1/2 hour, slice both ways to cube into approx. 3/4" squares.
In a large pan or a wok, heat olive oil. Add in eggplant and mirepoix and cook until browned on the outside. Sprinkle the herbes de provence onto this mixture.
Add in the tomato paste and stir into the veggie mixture, allowing it to cook to the bottom just a little.
De-glaze the pan with veggie stock. Bring to a boil.
Add in the frozen peas and carrots and allow to come back up to another boil.
Sprinkle the Ah Bisto granules onto the mixture and stir in until incorporated. Add a couple turns of the pepper grinder, or a few pinches, to taste. Bring back up to a boil and cook until the mixture has thickened to a nice, gravy-like consistency. The stock, tomato paste, and Ah Bisto granules are the trifecta of deliciousness known as my Awesome Sauce.
Turn off heat.
Preheat oven to 350 degrees.
In a 9x13 casserole pan, or 2 deep cake pans, or 2 round souffle dishes, spread the eggplant mixture into the bottom of the pan or pans.
On top of this, if you'd like to be extra sassy, cover with a layer of french fried onions.
Add the mashed potatoes to the top. You'll want to dot the top with dollops of mashed potatoes all over the mixture, evenly, to ensure that the mashed potatoes are spreadable.
Spread the mashed potatoes over the top to the edges, being careful not to push down; rather, you just want to smear the mashed potatoes over the top.
Bake on a cookie sheet for about 30 minutes, until the top is brown and bubbly.
Let rest for about 10 minutes before eating.