For the Mashed Potatoes<

Watch our video --  Mashed Potatoes -- for more details on this recipe.

Dice the potatoes, leaving the skins on. Place in a stock pot, cover with water, and bring to a boil. Simmer, uncovered, for 15-20 minutes, or until the potatoes are fork tender. Drain. Place the potatoes back in the pot and add the spread, salt and half of the non-dairy milk. Mash with a potato masher until smooth and creamy. Add more liquid if needed. Add the nutritional yeast and stir in. Set aside.

For the Mushroom Gravy*

Watch our video -- Mushroom Gravy -- for more details on this recipe.

Slice the mushrooms and dice the onions. In a medium sized pot, add the 2 tablespoons of water and turn on the heat to Medium. Saute the mushrooms and onion until the onion is soft -- 5-8 minutes. Put the flour in a cup, have a fork ready, and pour the water or vegetable stock into the cup while you stir. Mix until there are no lumps. Add the flour mixture, spices and tamari to the mushrooms and onions and bring to a boil. If the gravy is too thick, add more water or vegetable stock. When it is done, add the seitan and set aside.

Pre-Heat the Oven

Place a cookie sheet in the center rack of the oven and pre-heat to 350 degrees.

For the Filling

In a large, heavy skillet, heat the oil over medium-high heat. Add the onions, carrot, celery and zucchini. Saute until the onion is soft - about 5-8 minutes. Add the rest of the vegetables and cook until everything is warm.

Stir in the mushroom gravy.

Spoon the mixture into a 2 1/2 quart casserole dish.

Spoon the mashed potatoes over the top and spread it out until it touches all of the edges -- this will help it from bubbling over. Sprinkle the soy/rice Parmesan cheese on top.

Place the casserole dish on the cookie sheet and bake for 30-40 minutes, or until the filling is bubbling and the potatoes are golden brown.