I know, it might not sound appealing, but this was a great recipe. I had tons of left over oyster mushrooms from our farm, so this is how I used them!
Ingredients:
- 8 carrots, diced
- 1 bag thawed frozen peas
- 2 cups oyster mushrooms, diced
- 1 bag cremini mushrooms
- 1 leek, diced
- 2 TBsp garlic
- 1-3 TBsp flour
- 1 cup veggie broth
- 2 TBsp nutritional yeast
- salt and pepper
- 1 tep paprika
- 2 TBsp seaweed seasoning
- 2 cups almond milk
- 1/2 TBsp lemon juice
- 1 block tofu, diced in to cubes
- 3 cups pre made vegan mashed potatoes
Directions:
In a sauce pan mix the leeks, carrots, and garlic in olive oil and fry over medium heat for 8-10 minutes.
Then add 1 TBsp flour, veggie broth, nutritional yeast, salt, pepper, and paprika. 
Then add the almond milk, lemon juice, seaweed seasoning, mushrooms, tofu, and peas. Stir on low heat and simmer, adding more flour to make thicker if needed.
Once cooked, pour all of this in to a large casserole dish. Top with the mashed potatoes. Bake at 350 for 40 minutes. Super tasty, kind of like a seafood version of pot pie of shepherd’s pie. 
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