4-5 cups of frozen or fresh mixed veg (if using fresh we recommend a combo - 2 large celery, 2 large carrot, 12 oz mushrooms, diced)
1 tsp salt
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 tsp Italian seasoning
Topping:
930g Cauliflower (or 1 extra large cauliflower)
3 tbsp nutritional yeast
2 tsp Italian seasoning
1¼ tsp salt
1½ tbsp dijon mustard
2 tbsp olive oil or vegan butter
Optional: Vegan cheese on top
Instructions
Base: If using frozen vegetables, thaw completely and drain excess liquid.
Make sure all your vegetables and onion are finely chopped in small pieces.
In a large nonstick pan, add onions (and the fresh vegetables if using) cook until soft.
Add in your turkey and add in salt, tomato paste, worchestershire sauce and Italian seasoning. Keep cooking whilst breaking meat apart with your spatula as you stir.
Add in your frozen vegetables now (if using). When the turkey is fully cooked and everything is warmed through, taste and adjust seasonings.
Carefully transfer the mixture into a 9 x13" casserole dish, making to drain off any excess liquid from cooking.
Cauliflower Mash: Chop cauliflower into small florets.
Prepare a steamer. Arrange cauliflower in a single layer and steam for 10 mins (I did this in 2 batches).
Once cauliflower is done, drains well and place in blender. Blend till completely smooth.
In a large bowl, combine mashed cauliflower and remaining seasoning.
Top the meat mixture with cauliflower mash. Spread evenly. I like to run my fork across the top to make ridges. You can sprinkle on cheese if you like at this point!
Preheat the oven to high broil. Broil for about 4-5 mins (depending on. your oven) until golden brown.