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Whole Food Plant Based : Vegan : Sugar Free : Oil Free : Kid Approved





Serves 4-6



6 Pitted Dates

6-8 Slices WFPB Bread (either dried or toasted)

1 small can Tomato Paste (5 TBSP)


2 TBSP Flaxmeal/Ground Flax


1 TSP each - Basil, Thyme, Sage & Black Pepper


Crumble Layer

2 Cups Brown Mushrooms

1 Cups Cauliflower Rice

1/2 Cup Walnuts (optional)

1 TSP each - Basil, Thyme, Sage & Black Pepper

3 Cups Cooked Carrot Coins

2 Cups Peas

4 Cups Mashed Potatoes*


Preheat oven to 425 F.

In a blender or food processor combine the crust ingredients. Blend until a fine crumb mixture. Lay out in the bottom of a 9'x13' non-stick casserole dish.

In your blender or food processor mix up the mushrooms & walnuts. Add to the riced cauliflower and spices. Layer on top of the crust base layer. Press it down slightly.


Top with one layer of peas, one layer of carrots and top off with mashed potatoes. Top with fresh Thyme.

Cover & Bake 40 minutes.  You can Broil for 2-6 minutes at the end if you would like it crispier.

* You can use just plain mashed potatoes. For my mashed potatoes I boil diced potatoes 12 minutes with the skins on. Then mash with 1/4 Cup Plan Milk or Veggie Stock, 1/4 Cup Nutritional Yeast, 1-3 minced cloves of garlic, and 1 TSP Salt (optional)

Bake covered for 20 minutes at 400F.

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