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Ingredients

olive oil cooking spray 1 (10 ounce) package sliced fresh mushrooms 1 yellow onion, chopped 2 (14 ounce) cans Italian-style diced tomatoes 1 (12 ounce) jar mushroom gravy, or to taste 1 (12 ounce) package frozen mixed vegetables 2 tablespoons vegan margarine (such as Earth Balance®) 1 ¾ cups water ¼ teaspoon garlic powder ½ cup rice milk 2 ¼ cups instant mashed potatoes (such as Betty Crocker® Potato Buds®) 1 tablespoon egg substitute

Nutrition Info

304.9 calories carbohydrate: 51.1 g cholesterol: : - fat: 8.1 g fiber: 7.9 g protein: 10.3 g saturatedFat: 1.8 g servingSize: - sodium: 714 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat, grease with olive oil spray. Add mushrooms and onion, saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder, bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
Bake in the preheated oven until top is golden brown, about 20 minutes.

1 8-inch pie

Yummy vegan shepherd's pie, a Southern favorite!