8 large or 10 medium potatoes (Yukon gold works well)
2 tablespoons Earth Balance or other vegan butter
½ cup unsweetened rice milk or other nondairy milk
Salt to taste
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
6 ounces cremini or baby bella mushrooms, sliced
Two 15-ounce cans lentils with their liquid
2 tablespoons dry red wine, optional
1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos
2 to 3 teaspoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
½ teaspoon dried thyme
3 tablespoons cornstarch or arrowroot
8 to 10 ounces baby spinach or arugula leaves
Freshly ground pepper to taste
1 cup fresh bread crumbs