Ingredients:

1 large sweet potato, cut into 1 1/2 inch slices

2 medium zucchini, cut into 1/2 inch slices

2 cups cauliflower florets

2 medium carrots, cut into 1-inch slices

1 cup red sweet pepper strips

4 oz. green beans, trimmed

1/3 cup chopped onion

1 Tbsp. thyme

1 bay leaf

2 cloves garlic, minced

sea salt and freshly ground black pepper, to taste

5 cups low-sodium vegetable broth

8 small white, Yukon gold or russet potatoes, cut into 1/4 inch pieces

3 cups sliced fresh are ini mushrooms (80z) optional

1-1/2 cups chopped celery

1/4 cup finely chopped shallots

1 Tbsp. vegetarian Worcestershire sauce

2 cloves garlic, minced

1/2 tsp. celery seeds

1/2 tsp. dried sage, crushed

1/4 tsp. white pepper

1 cup cooked or canned cannelloni (white kidney) or navy beans (optional) I do not always add this one

1 cup water

1. Preheat oven to 450 F Place sweet potato in a large shallow baking dish. Top with the next nine ingredients (through garlic). Sprinkle with slat and black pepper. Pour 3 cups of the broth over sweet potato mixture. Cover with foil; set aside.
2. Place white potatoes in another large shallow baking dish. Top with the next eight ingredients (through white pepper). Pour the remaining 2 cups broth over white potato mixture. Cover with foil.
3. Bake both mixtures at the same time for 50 minutes or until potatoes are tender. Coarsely mash white potato mixture in the baking dish with a potato masher.
4. In a blender combine cannelloni beans and water. Cover and blend until smooth and creamy, adding additional water if needed to reach  desired consistency. Stir bean puree into potato mixture; spread on top of sweet potato mixture.

Bake 10 more minutes

I change a lot of this recipe when I make it so go for it if you would like to change, ommit or add anything to the above. Part of cooking is trying different things that work for you. Enjoy and Eat in Peace and Gratitude!

Original Recipe from Forks over Knives by Judy Micklewright