@veganricha: Creamy, savory, and loaded with mushrooms and tender potatoes! 🥔 This Mushroom Potato Casserole is baked until golden and bubbly, with a rich, flavorful sauce that makes every bite delicious. 🤤 Perfect as a hearty side dish or a satisfying main! #vegandinner #easycasserole For the Mushrooms and Onion Layer     •    10 to 12 ounces mushrooms sliced ⅛” to ¼” thick     •    ¾ cup chopped onion chopped small     •    ½ cup chopped carrots chopped small, or more, to taste     •    3 teaspoons olive oil divided     •    ½ teaspoon salt     •    ½ teaspoon black pepper     •    ¼ cup red wine or 1½ tablespoons balsamic vinegar + 2 tablespoons stock     •    1 bulb garlic For the Stew     •    1 tablespoon fresh thyme or ¾ teaspoon dried thyme     •    1 teaspoon garlic powder     •    1 teaspoon onion powder     •    ¼ teaspoon salt or more, to taste     •    ½ teaspoon sage     •    2 teaspoons tomato paste     •    1 tablespoon soy sauce or tamari or coconut aminos     •    ¼ cup chopped celery     •    15 ounce can of white beans drained, such as cannellini, great northern, or butter beans, or 1 1/2 cups cooked white beans     •    1½ cups stock or more, if needed     •    2 teaspoons cornstarch or flour For the Potato-Garlic Butter Layer     •    3 or 4 medium russet potatoes peeled and sliced ¼” thick     •    dashes of salt and pepper     •    1 tablespoon softened vegan butter or extra virgin olive oil     •    ½ teaspoon oregano     •    2 teaspoons lemon juice or more, to taste

Richa Hingle

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Region: US

Tuesday 27 October 2026 21:49:34 GMT