1 carrot, diced
1/2 cup broccoli, chopped small
1/2 cup cauliflower, chopped
1/2 cup green beans
1/2 cup green peas
1/2 cup mushrooms, sliced
4 Tablespoons margarine, divided use
1/4 cup flour
1 cup vegetable broth
2/3 cup milk or soy milk
2 Tablespoons chopped fresh sage
salt and pepper to taste
4 potatoes, chopped
1/4 cup soy or regular yogurt
1/2 cup freshly grated Parmesan cheese (optional)
Pre-heat the oven to 375ºF.
Combine all the vegetables and steam just until tender.
In a large saucepan, combine the steamed veggies, 2 Tablespoons of margarine, flour, vegetable broth, soy milk and sage.
Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste.
Boil the potatoes until soft.
Drain and mash with 2 Tablespoons margarine, yogurt and cheese.
Spread the vegetables in a large baking dish, and spread the potato mixture on top.
Sprinkle additional parmesan cheese on top if desired.
Bake for 30 to 40 minutes or until lightly golden.