Get a large pot of water boiling for the potatoes.

Add 3/4 cup cashews, 2 Tbsp bouillon powder, and 1 ½ cups hot water to a blender. Put the lid on and let sit while you get the rest of the components ready.

Peel, rinse, and chop 2 lb of potatoes.

Once the water is boiling, add the chopped potatoes to it with 1/3 cup red lentils. Turn the heat to low.

Let cook, partially covered, for 20-30 minutes. You want the red lentils to over-cook, so you can barely recognize them.

Add 4 oz dry soy curls, 2 Tbsp bouillon, and 1 ½ cups water to a saute pan.

Cover and cook on medium low for 7 minutes.

When the 7 minutes are up, remove the cover on the soy curls and drizzle 2 Tbsp olive oil and 1 tsp bouillon onto them. Stir and cook on medium heat for 10-15 minutes, stopping to stir them thoroughly every other minute to get a nice sear on them.

When browned to your liking, remove from heat, stir once more, flatten again and let sit while you continue with the recipe

When the potatoes + red lentils are finished boiling, drain them and transfer to a large mixing bowl.

To the potatoes, add ¼ cup vegan butter, ¼ non-dairy milk, + 1 ½ tsp salt. Whip until smooth with a hand or stand mixer.

The veggies: Defrost the frozen veggies either on the stove or in the microwave at a low heat until heated through.

The gravy: Blend the contents of your blender on high until completely smooth.

Divide the mashed potatoes between four bowls.

Top each with the mixed vegetables followed by the soy curls

Finish each bowl with a hefty drizzle of gravy and enjoy!