Mash up 4 cooked russet potatoes with 2T olive oil and 1/4c soy milk (more, if things are dry). Season with salt and pepper and set aside.
3-4 cloves garlic, minced
4 scallions, diced
3/4c mushroom broth
4 bunches baby bok choy, chopped
1/2 lb. shitake mushrooms, coarsely chopped
1c broccoli slaw
1-2 handfuls french fried onions
2T nutritional yeast
Preheat the oven to 350.
In a sauce pot, heat margarine over medium and fry the garlic, scallions and broccoli slaw for about 3 minutes. Add the broth, shrooms and bok choy and simmer until things start to wilt. Mix in the cornstarch to thicken and simmer, stirring, for a couple of minutes more.
In a greased 8X8" pan, spread half of the mashed potatoes so that they cover the whole bottom of the pan. Spread the veggie mixture on top, and cover with the rest of the potatoes. Smooth the potatoes down, then sprinkle with nutritional yeast and the onions. Bake for 10-15 minutes, until the top gets slightly firm.
Serve! It makes about 4-6 servings, depending on how hungry you are.