Stuffed Potatoes Pizza Style

Even once-picky-eater 5 year old children will be going back for seconds and thirds.

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
Mix the salt into the soy milk, add the sour cream and cream cheese. Add this to the mashed potatoes.
In a 9” x 12” glass baking dish, put a layer of the potatoe mix, followed 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 350 degrees 15 minutes or until the cheese melts.

Submitted by Martin Miranda-Cordero

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