Boil potatoes until soft, drain and mash with a few tablespoon of vegan buttery spread and enough soy creamer until it is smooth. Season to taste. Set aside.
Sautee onion in a stainless pan in 5 tablespoons olive oil, until soft. Add veggie crumbles.
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Sautee onion in a stainless pan in 5 tablespoons olive oil, until soft. Add veggie crumbles.
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