Stuffed Potatoes Pizza Style - Vegan

Recipe created for a once-picky-eater 5 year old little daughter. Seeing her going for seconds and thirds was very rewarding.


3 ½ lbs Russet potatoes cooked and mashed
4 oz Tofutti® Better Than Sour Cream “sour cream”
¼ C soy or almond milk
4 oz Tofutti® Better Than Cream Chese “cream cheese”
½ tsp salt

1 ¼ lbs cooked and salted to taste ground beef substitute
I Tbsp cilantro leaves chopped
½ C pasta sauce
¼ tsp oregano
2 garlic cloves
¼ C onion

Medium onion
6 oz black olives
6 oz shredded mushrooms
3 Roma tomatoes
8 oz of vegan mozzarella cheese
20 oz pasta sauce

Preheat oven to 350° Mix the salt into the soy milk. Add the sour cream and cream cheese. Mix the soymilk, salt, sour cream and cream cheese mix to the mashed potatoes. In a 9” x 12” glass baking dish, apply a layer of the potatoes mix. Follow with a layer of the ground veggie beef, flavorings and pasta sauce. Add another layer of the potatoes mix. Add the toppings, finishing with the pasta sauce and the cheese at the end. Bake for 15 minutes or until the cheese melts.

Submitted by Martin Miranda-Cordero

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