1 pound red skinned potatoes (skin left on)
2 tablespoons tofutti cream cheese
1/2 cup cashew cream
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pkg. Gardein "Beef-less tips" cut into small pieces
1 carrot, chopped
1 onion, chopped
1 stalk celery, chopped
2 tablespoons Earth Balance buttery spread
2 tablespoons all-purpose flour
1 cup vegetable broth
2 teaspoons tamari soy sauce
1/2 cup green peas
1 teaspoon sweet paprika
2 tablespoons chopped parsley leaves


Boil potatoes in salted water until tender. Drain potatoes and put them into a bowl. Combine cream cheese and cashew cream. Add the cream mixture into potatoes and mash until potatoes are smooth. (*to make cashew cream put cup raw cashews in enough water to cover them, let soak 15 minutes then blend with an emulsifier). While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan and add chopped carrot, celery and onion and brown for 3 or 4 minutes. Add Gardein beef-less tips and season with salt and pepper.. Cook veggies with Gardein 5 minutes, stirring frequently. In a second small skillet over medium heat melt the Earth Balance (or other vegan butter) add flour and cook together 2 minutes. Whisk in broth and tamari soy sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat oven to 375. Fill a small rectangular casserole with mixture. Spoon the potatoes over mixture evenly. Top potatoes with paprika and bake 20 minutes or until potatoes are evenly browned and hot. Top with chopped parsley and serve.