Prep: 1. Peel (if desired) and chop potatoes 2. Add to a large pot of water and bring to a boil then simmer on low for about 30 minutes until very tender. 3. Meanwhile, peel (if desired) and finely dice onions, carrots, parsnips, and celery. 4. Mince garlic. 5. Preheat oven to 425 and lightly oil a 9 x 13 inch baking dish. Make: 1. Heat olive oil over medium heat, add onions and garlic. Cook on low for about 5-7 minutes. 2. Add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes. 3. When the potatoes are done cooking, drain and add back to the pot. Add the vegan butter, non dairy milk, salt, pepper and Italian seasoning and mash well. Set aside. 4. Meanwhile, in a small bowl, whisk together the broth, red wine, thyme, and flour. Add this liquid mixture to the vegetables in the skillet and stir well. Season to taste. Cook for another 5-10 minutes or so until thickened. 5. Pour the vegetable mixture into baking dish. Spread the mashed potatoes on top and sprinkle with ground pepper, and thyme. 6. Bake at 425 for about 35 minutes, or until browned and warmed through. Allow to cool for at least 10 minutes before serving.
If you don't have wine on hand just increase the vegetable broth by 1/4 cup.