"MEAT":

1 medium sized onion, diced
2 cloves garlic, minced
3 (15 oz. ea.) cans drained cannellini beans (keep a little of the liquid)
8 oz. fresh button mushrooms
few dashes vegetarian soy sauce (Bragg's)
2 tbsp. olive oil, divided

"MAYO":

1/2 to 3/4 cup Tahini
1 cup water
juice of half a lemon
1 tbsp. balsamic vinegar
dash of sea salt, to taste

Whisk until smooth and creamy. Set aside.

TOPPING:

6 medium or 4 large Russet potatoes, peeled and cubed
1 (15 oz.) can whole corn kernels, drained
1 (15 oz.) can green peas, drained

First put on a quart pot with cold water and salt on medium high heat to boil the potatoes. Do this before beginning the "Meat" layer. Preheat oven to 350°F.

In a skillet, heat 1 tablespoon of the oil on medium heat, add minced garlic and diced onion. Cook until onion is translucent, tossing every now and then to ensure garlic doesn't burn. Add beans with just enough liquid to the pan so the beans can cook without sticking or burning. Stir the beans occasionally, making sure that the beans don't stick.

Note: If the beans appear to be drying out, add a little more water. The finished product should look much like refried beans but a little drier. This should take approximately 20 minutes.

While the beans are cooking in another frying pan, use the remaining tablespoon of oil and the soy sauce to sauté the mushrooms, until soft and a little wilted (about 4 minutes). Once both the beans and mushrooms are cooked combine.

Topping: If you have timed everything correctly, your potatoes should be finished boiling about the same time as your beans have finished cooking. Actually the potatoes may take a little less time than the beans.

Mash the potatoes with your "mayo" so that they are fluffy and creamy. In a saucepan toss the peas and corn with a little oil and black pepper.

Assemble all ingredients into a casserole dish. First, meat layer. Then peas and corn, finally mashed potatoes. Sprinkle with parsley flakes.

Bake at 350°F for 15 to 20 minutes, everything is already cooked so it's just in the oven to meld all the flavors together.

Submitted by: Ms. Niqui