Bring a large saute pan or wide pot to medium heat, add the Canola Oil, Button Mushrooms, Small Dice Onions and Small Dice Carrots. Cook until the Mushrooms are well browned. Then, add the Prepared Vegan Tonkatsu Sauce and transfer to a food processor.
In a small sauce pot add 1 TBS Canola Oil, 1 TBS AP Flour, ¼ Cup heated Original Refrigerated Hope & Sesame Milk. Whisk on low to medium heat until smooth and combined.
Add the thickened Original Hope & Sesame Milk to the food processor with the sauteed mushrooms. Pulse until all ingredients are combined.
Reserve for later use.
Place the Yukon Gold Potatoes in a pot of salted water to a boil. Cook until fork tender, drain off the water and keep warm.
In a small sauce pot bring the Original Refrigerated H&S Milk to a simmer with the Thyme and Crushed Garlic cloves.
Transfer the cooked Yukon Gold Potatoes and the heated Original Refrigerated Hope & Sesame Milk (Thyme & Garlic Removed) to a kitchen aid mixer fixed with the paddle attachment.
On medium speed beat the potatoes and stream in the heated Original Refrigerated Hope & Sesame Milk.
Stream in the EVOO and season with Salt To Taste.
Reserve hot until ready to serve.
In a 6 in x 8 in baking dish evenly layer the Umami Bomb Mushrooms and top with Hope & Sesame Mashed Potatoes.
Sprinkle with the top with Paprika, then bake at 425F for about 20 minutes.