Directions:
- Preheat oven to 350°F.
- Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
- Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
- In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
- Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
- Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
- Bake uncovered for 30-35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1150.11 Kcal (4815 kJ) | ||
| Calories from fat | 101.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 17% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 19453.29mg | 811% | |
| Potassium | 3157.24mg | 67% | |
| Total Carbs | 205.25g | 68% | |
| Sugars | 24.46g | 98% | |
| Dietary Fiber | 18.47g | 74% | |
| Protein | 40.92g | 82% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 14.2mg | 79% | |
| Calcium | 340mg | 34% | |
| Amount Per 100 g | |||
| Calories | 164.82 Kcal (690 kJ) | ||
| Calories from fat | 14.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 17% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 3% | |
| Sodium | 2787.81mg | 811% | |
| Potassium | 452.46mg | 67% | |
| Total Carbs | 29.41g | 68% | |
| Sugars | 3.51g | 98% | |
| Dietary Fiber | 2.65g | 74% | |
| Protein | 5.86g | 82% | |
| Vitamin C | 5.4mg | 63% | |
| Vitamin A | 0.3mg | 63% | |
| Iron | 2mg | 79% | |
| Calcium | 48.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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