Leftovers such as sauteed mushroomspeas, glazed carrots, etc.
Stuffing and cranberry sauceif desired
FOR THE POTATOES:
6-8Small Potatoesboiled until tender
1Tbl Vegan Margarine
2-3Tbl Vegan Sour Cream
Salt and Pepperto taste
Vegan Parmesan Topping
Begin by making the pie crust in a food processor. Add all ingredients except water and pulse until combined. Add the ice water slow with the processor running. You may not need it all. Wrap in plastic and refrigerate for at least an hour.
In a small sauce pan, combine vegetable broth and margarine. In a small bowl, whisk together the flour and almond milk until smooth. Add to the vegetable broth. Season with salt and pepper. We added a small amount of poultry seasoning, but feel free to customize the seasonings to your taste.
Gather your leftovers (except stuffing and cranberry if using) and warm them in a pan.
Add the gravy to the leftover vegetables.
On a lightly floured surface, roll the dough to 1/4" and place into your 8-9" pie dish. Using a fork, prick the dough to prevent rising. Bake at 375 until golden.
Meanwhile, combine all of the ingredients for the mashed potatoes.
Add the vegetable mixture to the baked crust.
Top with stuffing and cranberry, if desired.
Spoon the mashed potatoes over the filling and using a small knife or spatula, create peaks and valleys on top. This will create a nice effect once browned.
Sprinkle with the vegan parmesan and bake at 400 degrees until bubbly and golden.
Allow to sit for 10 minutes prior to slicing. This will prevent the filling from running all together and help you create nice slices