A delicious and spicy traditional English dish.

Ingredients for Mashed potato layer :

• 1/2 cup vegan mayonnaise
• 5 russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup soy milk
• 1/4 cup olive oil
• 3 tablespoons vegan cream cheese substitute
• 2 teaspoons salt

Ingredients Bottom layer:

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 1/2 cup frozen peas
• 1 tomato, chopped
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced, or more to taste
• 1 pinch ground black pepper to taste
• 1 (14 ounce) package vegetarian ground beef substitute
• 1/2 cup shredded Cheddar-style soy cheese

Preparation :

Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.

Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.

Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Image courtesy : cooking.nytimes / images are subject to copyright

The Red Beet Borscht is an Eastern European recipe. With its bright red colour and delicious taste this dish goes into our heart!

Ingredients:

• 3 medium beets (500 g) whole (without leaves and stems)
• 10 cups water (2½ L)
• 2 tablespoons olive oil or vegetable oil
• 1 small onion, peeled, halved, and sliced
• 1 medium tomato, peeled and chopped
• 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
• 2 large carrots, peeled and grated (about 1½ cups)
• ¼ medium-head green cabbage, finely shredded
• 1 bay leaf
• 1 teaspoon salt
• Black pepper powder
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Sour cream or creme fraiche

Preparation:

Put whole beets and water into a large pot. Bring it to boil at a high flame. Lower the flame cook for about 30 minutes. Heat oil in a small skillet over medium heat. Add onions and stir well until it becomes soft. Stir in tomato and cook a few more minutes. Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour. Remove the cooked beets and rinse under cold water to cool. Peel it and grate. Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors. Garnish with sour cream or creme fraiche and serve hot.

Image courtesy : asmallstove.com / images are subject to copyright