8stems kale, stems removed and very finely chopped
1-10oz. can pinto beans, drained and rinsed
16oz. frozen peas
2t. poultry seasoning
2t. Bragg's aminos or Tamari gluten-free soy sauce
2c. vegetable stock
2T. gluten-free flour blend
4T. Earth Balance Vegan Buttery-s sticks, divided
1ripe banana, peeled
2cupsDaiya cheese shreds
Preheat oven to 350 degrees. Have a 9 x 13 casserole dish ready.
Place sweet potatoes in a large stock pot, cover with water. Bring to a boil and cook for 15 minutes.
While sweet potatoes are cooking, add olive oil to a large, deep skillet. Add carrots, celery, onion, mushrooms and kale. Cook over medium heat until onions are transparent.
In a small saucepan, melt 2 Tablespoons of the Earth Balance over medium heat. Once melted, whisk in the gluten-free flour blend. Once incorporated, add the two cups of stock and whisk rapidly. Stir in the pountry seasoning and Bragg's aminos or Tamari. Allow to thicken for a few minutes, achieving a gravy-like thickness.
Drain sweet potatoes. Place in bowl of stand mixer with remaining 2 Tablespoons of Earth Balance and banana. Using whip attachment, turn mixer on medium to medium high and mix until potatoes are light and fluffy.
Add gravy mixture to vegetables, stirring in the pinto beans and peas. Place this mixture in the bottom of the 9 x 13 dish.
Top with sweet potato mixture, spreading evenly with a spatula.
Place in oven and bake for 20 minutes. Remove from oven and top with Daiya shreds. I use a combination of mozzarella and cheddar styles. Bake for an additional 10 minutes or until Daiya is melted.
Remove from oven and let stand for a few minutes before serving. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.