cups walnuts, raw, whole
4-5   cups assorted mushrooms, whole
4   tablespoons olive oil, divided
1   medium sweet white onion, finely chopped
3   cloves garlic, minced
2   tablespoons dried basil
1   tablespoon dried oregano
1   teaspoon cumin
½   teaspoon cinnamon
¼   teaspoon cloves
¾   cup tomato purée
2   generous teaspoon tomato paste
2–3   cups CO-OP GOLD PURE Vegetable Broth
2-3   cups hot water

  salt and pepper to taste
5   large white potatoes, peeled and cut into 1-inch cubes
¼–½   cup almond milk
1   generous tablespoon plant-based margarine
2   tablespoons and 1 teaspoon minced fresh thyme, divided

Created by Chef Maria Koutsogiannis

Prep time: 20 minutes
Total time: 1 hour, 10 minutes
Serves: 8

  • Finely chop the walnuts until crumbly using a knife or food processor. Transfer to a large bowl. Finely chop mushrooms using a knife or food processor in two separate bunches. Add to walnuts.
  • Measure two tablespoons olive oil into a large pan on medium-low heat for 30 seconds. Add walnuts and mushrooms and cook for five to seven minutes, or until the mushrooms are dry. Transfer the mixture to a bowl and set aside.
  • Add one tablespoon olive oil to pan and heat for 30 seconds on medium-high. Add onion and cook for five to 10 minutes until soft and translucent. Add garlic, basil, oregano, cumin, cinnamon and cloves. Stir until onion is well coated and reduce heat to low. Cook for three minutes, stirring often.
  • Add tomato purée, tomato paste and vegetable broth. Stir, then increase heat to high. Add mushroom and walnut mixture. Sautée for two minutes, stir and add water. Bring to a boil, then reduce heat and simmer for 20 minutes until thick. Season to taste. Set aside.
  • While sauce simmers, put potatoes and cold water into a pot. Season to taste and cook potatoes until very tender, 15 to 20 minutes. Drain and add almond milk and margarine. Use a hand masher to mash until creamy. Add thyme, reserving one teaspoon. Set aside.
  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Transfer walnut-mushroom mixture to a 9 by 13-inch baking dish. Flatten the mixture with a spatula. Dollop mashed potatoes on top of the mixture and flatten. Use the tines of a fork to score the surface of the pie. Spray or drizzle with remaining olive oil. Bake for 25 minutes.
  • Set oven to broil, then broil pie for five minutes. Watch closely so it does not burn. Garnish with remaining thyme.

When mashing the potatoes, remember when adding liquid that you need a solid mash to heap on top of the first layer. After assembly, scoring the mash with a fork adds fun texture. Serve with your choice of steamed greens or vegetables. It will last up to a week in a tightly sealed container in the fridge, or two to three months in the freezer. ̶Chef Koutsogiannis

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