5 large potatoes, peeled, cooked, and mashed with:
1/3 cup earth balance margarine
2-4 tbsp soy milk
1 tsp salt
1 tsp ground black or white pepper

5 or 6 large carrots, washed and chopped into thick rounds
1/2 large head of cabbage, washed and roughly chopped
1 large white onion, chopped
2 cloves garlic, minced
5 cups water

1/3 cup whole wheat flour
1/3 cup olive oil
1/3 cup nutritional yeast
1 tsp ground sage
1/2 tsp black pepper
2 tbsp soy sauce

1 package of vegan sausage, either links or patties, chopped or cubed
2 tbsp olive oil

1/2 cup nutritional yeast
1/2 cup ground almonds
1/2 tsp sea salt

boil and mash the potatoes as directed and set aside.

in a large stock pot boil the veggies in the water for 15 minutes, or until they are all tender. strain, reserving the broth.

in the same pot, heat the 2 tbsp olive oil and sauté the vegan sausage until browned. transfer to a small bowl. wash, rinse and dry the pot, then place the whole wheat flour in the bottom and turn the heat to medium. toast the flour, being careful to not let it burn. when it browns slightly and becomes aromatic, whisk in the 1/3 cup olive oil and stir constantly, letting the paste cook for a minute or so. stir in the nutritional yeast and blend well. slowly and steadily stir in 4 cups of the veggie broth, whisking constantly to work out the lumps, and reduce heat to low. cook this until it thickens slightly. add the soy sauce and other spices. stir in the browned sausage and cooked vegetables. combine well. pour this gravy mixture into a 9×9″ baking dish. top with the mashed potatoes. stir the nutritional yeast, ground almonds and salt together. sprinkle this over the top of the potato layer.

bake the stew-casserole at 350 for 20-25 minutes, just until the potatoes start to brown. scoop out generous portions, and serve hot in bowls with soda bread on the side.