Source: The Vegan Meat Cookbook
2 pounds Yukon potatoes, cooked
8 TB vegan butter
2 medium leeks, white & light green parts sliced
1 pound mushrooms
1 tsp dried thyme
1 clove garlic, minced
1 cup dry white wine
2 cups vegetable broth
1/4 cup arrowroot powder
1/4 cup cold water
1 cup frozen peas
4 vegan sausages, cooked & cut into coins
3 TB nutritional yeast
1/2 cup vegan sour cream
salt & pepper to taste
1. Place cooked potatoes in a bowl and mash. Stir in 6 TB butter until melted. Stir in nutritional yeast & sour cream, and season. Set aside.
2. Preheat oven to 350. In large pot melt 2 TB butter. Add leeks & cook about 5 minutes. Add mushrooms, thyme, garlic, salt & pepper. Cook until mushrooms release their juices. Add wine and cook until liquid is evaporated. Stir in broth and bring to a boil.
3. In small bowl whisk together arrowroot & water and add to pot. Cook, stirring occasionally, until the mixture comes to a boil and thickens. Stir in peas and sausage and season. Transfer mixture to a 13 x 9 baking dish. Top with mashed potatoes. Bake 20 minutes or until lightly browned on top.
