Here’s the recipe from the video description:
1 tablespoons vegan butter ( I use earth balance)
1 onion, diced
3 celery stalks, diced
2 cloves minced garlic
1 teaspoon minced fresh rosemary (or dried)
1 pound of crumbled meat-alternative, (Boca, lightlife…) you could also use lentils
1 tablespoon tomato paste
2 tablespoons Vegan Worcestershire sauce
1/2 cup veggie broth
3- 31/2 cups green peas and carrot mix
1 prepared batch of roasted-garlic mashed potatoes
Nutritional yeast (optional)
Melt butter in a large sauté pan over medium-high heat. Add onion, diced celery stalks, minced garlic and sauté for a minute. Then add carrot and peas mix and cook until vegetables are softened somewhat, about 8-10 minutes. Stir in 1 teaspoon minced fresh rosemary or dried, stir, and then add meat-alternative.
Cook for a couple of minutes Next, stir in tomato paste, Vegan Worcestershire sauce and veggie broth.
When most of the liquid has cooked off, spoon the mixture into a 13×9 casserole dish and top with the prepared roasted-garlic mashed potatoes and spread. Garnish with paprika and nutritional yeast.
Bake in a preheated 375 F oven for approximately 30 minutes, or until the potato topping looks golden brown. Enjoy!