Serves 4–6
For the topping
2 large potatoes, peeled and cubed
4 parsnips, peeled and cubed
ÂĽ cup soy milk
Salt, to taste
For the filling
½ cup vegetable stock
2 medium carrots, diced
2 celery ribs, chopped
1 medium yellow onion, chopped
1 cup mushrooms, quartered (about 4 oz)
400 g silken tofu
1–2 cups soy milk, depending on the sauce consistency
1 tbsp fresh thyme, chopped
½ cup corn, fresh or frozen
½ cup peas, fresh or frozen
1 tsp Dijon mustard, or more to taste
2 tsp salt, adjusting to taste
1 tsp black pepper, adjusting to taste
Method
Boil the potatoes and parsnips in salted water for 12–15 minutes, until fork-tender. Drain well, then mash with the ¼ cup soy milk and salt to taste.
In a large non-stick pan, cook the carrots, celery and onion in a splash of the vegetable stock for 5 minutes. Add the mushrooms and cook for another 5 minutes.
Blend the silken tofu with 1 cup soy milk, the Dijon mustard and a pinch of the measured salt and pepper. Add more soy milk if needed to make a pourable sauce.
Pour the sauce into the vegetables. Add the remaining stock, thyme, corn and peas. Simmer for 10 minutes until thickened. Season to taste with the remaining salt and pepper.
Heat the oven to 200°C / 400°F. Spoon the filling into a baking dish and spread the mash over it, right to the edges. Run a fork across the top to make little ridges.
Bake uncovered for 20–25 minutes, until the top is lightly golden and the filling is bubbling. Let it stand for 5 minutes before serving.There we go. One lovely dinner you don’t have to think up from scratch.