Mashed Rutabaga with Italian Roasted Cauliflower and Chickpeas

Preheat oven to 400°F. Place rutabagas in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until tender; drain. Add nutritional yeast, salt, and black pepper. Mash to desired texture. Meanwhile, line a large rimmed baking pan with parchment paper. Add cauliflower, chickpeas, Italian seasoning, paprika, and 2 tablespoons water to pan. Toss to coat. Roast 20 to 25 minutes or until cauliflower is tender, stirring once. For sauce, in a large nonstick skillet cook onion and garlic over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tomatoes and crushed red pepper. Cook 5 minutes or until liquid is slightly reduced. Stir in spinach until wilted. Spoon rutabaga polenta into shallow dishes. Top with tomato sauce and cauliflower mixture. Drizzle with balsamic vinegar. Sprinkle with panko. Prep-time: 40 MINUTES / Ready In: 1 HOUR, 30 MINUTES Makes 8 pies Serving size: 1 pot pie