creamy mushrooms and potatoes

So I dappled with some non vegan recipes and made them vegan- the result was mediocre this time.
Creamy mushroom dish:
Ingredients
1 cup cooked rice (I used jasmine)
1/4 cup chopped scallions
3 cups of your favorite mushrooms (I used baby bellas, shitake, and oyster mushrooms)
3 TBsp garlic
olive oil
1 container of tofutti sour cream
1 TBsp thyme

Directions:
Cook the rice separately.
Heat the mushrooms and garlic in a small amount of olive oil until browned. Then add in the scallions and continue to heat until scallions are wilted.
Add the sour cream and continue to mix in and heat for an additional 4-5 minutes. Add the thyme.
Serve over rice.
It was ok...not great, but had a good tanginess to it.

Then I also made a side dish of "Puffed potatoes" which was tasty, but actually even better as a reheated leftover the next day.
Ingredients:
1/2 cup whole wheat flour
1 "Energy egg replacer mixed"
1/2 soy milk
safflower oil
1 tsp tarragon
2 cups of baby yellow potatoes with skins left on
1/8 stick of vegan margarine

Clean the potatoes and boil in water until soft. Then mash with a small amount of vegan margarine and soymilk.
Take small ceramic dishes (the smaller the better, the ones in the picture are the smallest dishes I had).
Heat the oven to 400.
Place a small amount of safflower oil, enough to coat the bottom, in to each dish and heat in the oven for 5 minutes until bubbly.
Mix the fluor, fake egg replacer, 1/2 c soymilk.
Remove the dishes from the oven and line with a layer of the batter, then fill with mashed potatoes, and then coat the batter over the top of the potatoes.
Cook for 20 minutes at 400 degrees.
Again, this one was tastier as a leftover the next day.