After this last Mercury in Retrograde, I was in serious need for some nourishing comfort food. This recipe came together super easily and helped me clean out my fridge! Quinoa, roasted rosemary squash, white beans and peas, in mushroom gravy, come together with a lovely layer of fluffy mashed potatoes on top!

You will need:

For the quinoa filling: 1 cup quinoa 1/4 cup nutritional yeast 1 tbsp sunflower seed or olive oil 1/2 cup canned white beans or whatever beans or lentils you prefer 3/4 cup frozen peas 1/2 cup roasted rosemary squash, or whatever leftover Fall veggies you want to get rid of black pepper and garlic salt to taste

For the mushroom gravy:

I used Oh She Glow’s recipe for simple

Mushroom Gravy

, which you can ascertain from this recipe, or get from the back of her

amazing

cookbook.

For the topping: 3 red potatoes, chopped

Preheat over to 250 degrees. Grease or spray one square or rectangular baking dish. Get three pots going on the stove. In pot one, bring potatoes to a boil in salted water. In pot two, start cooking quinoa according to package instructions, plus 5 minutes so that it’s nice and soft (about 20-25 minutes). In pot three, begin your mushroom gravy while pots one and two get fired up. You should be finishing it up, by the time everything else is done cooking.

Once quinoa is fully cooked, mix in 3/4 cup nutritional yeast, and about 1/8 teaspoon garlic salt and 1/8 black pepper, or to taste.  When the mushroom gravy is done, mix in with quinoa.  When potatoes are soft to a fork’s touch, strain them out with slotted spoon, into a mixing bowl. Place frozen peas in the boiling water for three minutes.  Mash potatoes in a bowl, season with salt and pepper. Strain peas, and mix in with quinoa, mushroom gravy, rosemary squash and white beans.Spoon mushroom quinoa mixture into baking dish, spreading to sides. Scoop and smooth mashed potatoes on top. If you like, you can spray a little cooking spray on top, too. Place in the oven for five minutes, and, you’re set! Quite the crowd pleaser! It makes about six servings...but honestly, two or three hungry people can handle this rich casserole without feeling bad about it! It’s pretty complete on it’s own, but I served it with a simple arugula, apple, and pomegranate salad to amp up those Fall vibes.