1tablespoonolive oil or vegan buttery spreadplus extra for the pan
1 ½poundssweet potatoes
1 ½cupsrice milk or other nondairy milk
1tablespoondark misosuch as hatch
2cupsfresh cremini/brown or button mushroomssliced
2cupschopped mustard greens or kale
1cupshelled frozen edamamefresh green soybeans, thawed
Preheat the oven to 400°F. Lightly oil a 2-quart casserole dish.
Bake the sweet potatoes until very tender. Let them cool until you can handle them.
Strip off the skins, drop the flesh into a food processor, and puree until smooth, scraping down the sides occasionally. Add ½ cup of the nondairy milk and the miso and puree to mix well. Set aside.
In a large pot, heat the oil over medium-high heat. Sauté the onions, mushrooms, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened.
Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly.
Drizzle in the remaining cup of nondairy milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan.
Dollop the sweet potato mixture over the filling and spread it to make an even topping.
Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot.
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