VEGAN SHEPPARD’S PIE – RECIPE

RECIPE – VEGAN SHEPPARD’S PIE

Contributed By Steve Black

TOPPING:

ONE MEDIUM CAULIFLOWER HEAD

ONE MEDIUM PASNIP

½ CUP OF ALMOND MILK (APPROXIMATE)

BOTTOM PART:

5-8 OZ OF TVP (TEXTURED SOY/VEGETABLE PROTEIN) CHUNKY VARIETY (CAN SUBSTITUTE DRIED OR BAKED TOFU)

½ ONION

½ RED PEPPER

1 CARROT

1 LARGE CLOVE OF GARLIC

PEPPER, RED PEPPER FLAKES, CHIPOLTE OR CHILI PEPPER, SOY OR TAMARI SAUCE, BASIL, THYME, ROSEMARY

½ CUP WATER OR VEGETABLE STOCK

4 CUPS HOT WATER

COCONUT OIL

OVEN PROOF BAKING CONTAINER

SET OVEN FOR 375^O

PUT THE TVP IN THE HOT WATER AND LET SOAK FOR ABOUT 20 MINUTES, SET ASIDE.

IN A BLENDER, CRUMBLE THE WHOLE HEAD OF CAULIFLOWER & PARSNIP, SO IT IS LIKE SNOW.  REMOVE AND PUT IN A MICROWAVABLE CONTAINER, MICROWAVE FOR 2-3 MINUTES, LET COOL.  WHEN COOL, SQUEEZE OUT THE MOISTURE THROUGH CHEESE CLOTH OR A CLEAN TOWEL. 

PUT THIS MIXTURE IN A FOOD PROCESSOR WITH THE ALMOND MILK, AND MIX UNTIL SMOOTH.  REMOVE WHEN IT IS IN A “MASH POTATO” CONSISTENCY, SEASON WITH PEPPER, THYME – SET ASIDE.

CHOP THE ONION, RED PEPPER, CARROT, GARLIC, ETC. SAUTE IN THE COCONUT OIL, ADD SEASONINGS (PINCH OR MORE, OF EVERYTHING, LIGHTLY WITH THE CHIPOLTE, UNLESS YOU LIKE IT SPICY) AND A LITTLE SOY.

SAUTE’ FOR ABOUT 7 MINUTES, ADD THE TVP, STIR WELL, ADD WATER OR VEGETABLE STOCK TO CREATE A GRAVY, BE SURE “NOT” TO MAKE IT TOO WATERY.

PLACE THE MIXTURE IN AN OVEN PROOF CONTAINER, PLACE CAULIFLOWER MIXTURE ON TOP AND SMOOTH IT OUT WITH A SPATUAL.BAKE FOR 20-30 MINUTES, UNTIL BUBBLY.  LET COOL AND SERVE WITH A VEGETABLE, LIKE STEAMED BROCCOLI.

 

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This guest post was Contributed By Steve Black. Steve is a professional magician based in the USA outside of Philadelphia, Pennsylvania.

www.SteveBlackEntertainment.com

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