Ingredients

  • 1 kg red skin potatoes
  • 100g soy granules
  • 1 kg mushrooms
  • 1 carrot
  • 1 red bell pepper
  • 2 onions, diced
  • 1 bunch of dill, chopped
  • 1 bunch of parsley, chopped
  • 2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
  • sea salt, to taste
  • 1/2 tsp ground pepper
  • 1 tsp sweet paprika
  • 1 tbsp dry thyme
  • 2 tbsp unrefined sunflower oil

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
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Step 2

  • Chop the mushrooms, carrot and red bell pepper.
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Step 3

  • Add them into your food processor and pulse until all ingredients are well mixed together.
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Step 4

  • Heat oil in a large skillet.
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Step 5

  • Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Saut for 10 minutes.
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  • Length: 10 minutes

Step 6

  • * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
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Step 7

  • Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two.
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Step 8

  • Place the first half in the casserole and spread it with a spatula.
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Step 9

  • Add the filling.

Step 10

  • Place over the other half of mashed potatoes.
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Step 11

  • Heat your oven at 39
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Step 12

  • Put the casserole in the oven. Cook for 40 minutes.
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  • Length: 40 minutes

Step 13

  • Don't serve immediately.

Step 14

  • Let it cool for at least half an hour.