2-3 potatoes, peeled and cubed
Boil until soft, then mash with garlic and almond milk until fluffy. Set aside.
2 lbs ground beef, browned
2 dashes of Worcestershire sauce
Drain beef and scoop into the bottom of a casserole dish. Set aside.
Saute:
4 carrots, cubed
1/2 onion, cubed
2 celery stalks, cubed
1 tbsp minced garlic
2 tbsp olive oil
1/2 cup frozen peas
2 tsp Italian spices (I used Epicure Pasta Italian)
1 tsp sage
1 tsp rosemary
Cook until softened. Place veggies on top of beef in casserole dish.
I made gravy from GlutenFree Goddess.
2 tablespoons olive oil
2 tablespoons rice flour
1 and 1/2 cups almond milk
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons GF nutritional yeast
(or use some gluten-free bouillon if you prefer)
Sea salt and ground pepper, to taste
Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the almond milk, and keep stirring. Add the vegan butter, nutritional yeast, and sea salt. When it begins to thicken remove from heat and taste test.
2 tablespoons rice flour
1 and 1/2 cups almond milk
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons GF nutritional yeast
(or use some gluten-free bouillon if you prefer)Sea salt and ground pepper, to taste
Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the almond milk, and keep stirring. Add the vegan butter, nutritional yeast, and sea salt. When it begins to thicken remove from heat and taste test.
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