Ingredients

    Topping:
    1 large sweet potato, cut into 1" cubes
    1 medium potato, cut into 1" cubes
    1 cup water
    1/2 cup dairy free milk
    1/3 C. Vegan Margaine
    1/2 teaspoon cardamom
    1 teaspoon tarragon
    1 teaspoon sea salt
    Optional: 1/2 C. Vegan Cheddar Cheese

    Filling:
    1 T. Olive Oil   
    1 large purple onion, thinly sliced
    4 cloves garlic
    2 turnips, diced
    2 stalks celery, chopped
    1 or 2 carrots, diced
    2 cups chopped cabbage
    1/2 cup veggie broth
    2 t. sea salt
    1/2 teaspoon dried thyme or any other savory spice you like

Directions:

To make Sweet Potato Topping:

1) Boil potatoes until soft. Mash with milk, margarine, cooking water, and herbs; season with salt and add cheese, if desired. Set aside.

To make Filling:
2.) Heat oil in large skillet over medium heat. Add onion, and sauté until brown. Add turnips, garlic, carrot, celery, cabbage, herbs; saute' 5-10 more minutes, or until carrot begins to soften.
3) Add broth, and simmer covered 10 minutes, or until carrots and turnips are soft. Season with salt, if desired.
4) Pour Filling into oiled 8x8 casserole dish. Spread Sweet Potato Topping over Filling.
5) Preheat oven to 375 degrees Fahrenheit. Bake, uncovered, 30 minutes, or until filling is bubbly. Let stand 5 minutes before serving.

This recipe can be made as is, or can be placed in a casserole with a whole wheat crust.
Makes: 5 servings, Preparation time: 30 minutes, Cooking time: 35 minutes