Opting for a vegan lifestyle does not mean you have to opt out of your favorite Thanksgiving dishes. Here is a delicious vegan take on a traditional Shepherd’s Pie. Thanksgiving never tasted so good! Vegan Spicy Shepherd’s Pie Recipe
Opting for a vegan lifestyle does not mean you have to opt out of your favorite Thanksgiving dishes. Here is a delicious vegan take on a traditional Shepherd’s Pie. Thanksgiving never tasted so good!
Vegan Spicy Shepherd’s Pie Recipe
2 medium or 1 very large carrot, cut into small cubes (1 cup total)
1 cup water
1 large onion, chopped
1 large jalapeno pepper, thinly sliced
1/2 cup to 3/4 cup fresh or frozen corn
1 cup frozen peas
2 tablespoons liquid amino acids (optional)
1 tablespoon cumin seeds (optional)
1-1/2 teaspoons Vegetable Better than Bouillon (or 1 bouillon cube)
1-1/2 teaspoons garlic salt
1 teaspoon basil
1/2 teaspoon ground white pepper (black pepper okay, too)
4 medium russet potatoes, peeled, chopped into 2-inch cubes, boiled, and drained
3 tablespoons + 1/2 tablespoon vegan margarine (or use equal amount olive oil)
1/4 cup plain soymilk
Salt, to taste
Pepper, to taste
1. Put carrots into a frying pan, add water and a little oil. Cook on high heat until softened, adding more water if needed.
2. When softened, add onion, jalapeno pepper, and a bit more oil. Saute until the onions are translucent. Then toss in the rest of the ingredients for the filling (corn, peas, liquid amino acids, cumin seeds, bullion, garlic salt, basil, and pepper) and any other spices of your choice.
3. Add about 1 cup water.
4. Continue to cook on high heat until liquid has evaporated and absorbed.
5. Turn off heat and let ingredients sit (without lid) to continue to dry.
1. Mash up your potatoes (as if for mashed potatoes).
2. Add 3 tablespoons of vegan butter. Once it has melted, add the soymilk, salt, and pepper.
3. Mix together and mash again until smooth.
1. Preheat oven to 450 degrees F.
2. Take the remaining 1/2 tablespoon of vegan butter and spread onto a pie pan. It will add flavor to the filling and prevent sticking.
3. Pour in filling to fill the pan 3/4 full. Top with the mashed potatoes. Smooth out the mashed potatoes with a butter knife. You may want to have it go all the way to the edge of the pie pan, as it does rise.
4. Bake for 30 to 45 minutes, or until top is a nice golden brown, the edges are a bit darker, and has raised nicely.
Makes: 4 generous slices
Preparation time: 20 minutes
Cooking time: 45 minutes
This delectable pie will please vegans and non-vegans alike! Visit Vegweb.com (where we got the inspiration!) or SheKnows.com for more ideas on vegan Thanksgiving meals!