VEGAN GF SOUTHERN STYLE SHEPHERD'S PIE

I know I just did a shepherd's pie recipe not too long ago but I love them! They are so easy and so satisfying.  You can use up lots of your random leftovers from previous meals during the week and serve tons of people during the process.  This recipe I actually split into two medium sized pies. It worked out great and the flavours were all really complimentary to each other. My boyfriend and I had some southern style meals earlier this week so I wanted to use up my cabbage  and broccoli. Im so glad I did!  Also the rice was a great addition. Its an awesome cheap filler if your low on beans in your pantry. Just spice it to your preference. Rice and lentils also make a whole protein so you know what you're eating is good for you. A great cheap meal to make for a vegan potluck or if you're broke and need food for a couple days. This stores awesome in the fridge and its even better the next day. I made this recipe fun and gave it a little twist, barbecue sauce! Don't be alarmed, its actually really good! Enjoy it, share it, eat it! 

VEGAN SOUTHERN STYLE SHEPERD'S PIE

RECIPE
GLUTEN FREE

1/2 purple onion, diced

3 cloves garlic, minced
3 mushrooms, diced

2 carrots, chopped

1 head of broccoli, chopped

1 cup cabbage, chopped small

1 teaspoon olive oil

1/2 teaspoon salt

1 teaspoon pepper

4 drops liquid smoke

1 cup rice, cooked

 * add 1 teaspoon turmeric, 1 teaspoon salt & 1 teaspoon pepper 

1 tablespoon earth balance

1/2 cup tvp ( soaked in 1/3 cup boiling water ) 

4-6 drops liquid smoke

1 tablespoon barbecue sauce & 4 tablespoons for veggie mix

1 can corn

1 can lentils

1 can peas

6 yellow potatoes,  boiled, mashed

1 tablespoon earth balance

5 tablespoons coconut milk

1 teaspoon salt

paprika and nutritional yeast for on top

STEPS

Makes 2 medium sized pies

Preheat oven to 350F

Start by filling a large pot with water and a dash of salt to make your mash potatoes. Bring it to a boil. Peel and cut your potatoes.  Soak them in a large bowl to help get rid of the starch. Drain after 5 minutes. Once your water is boiled, add your potatoes.  Next cut up all your veggies.  You want them fairly small so you can fit everything.  Sautee your garlic, onion, carrot, mushroom and broccoli. Saute with olive oil, pepper, salt and a couple drops of liquid smoke. Drain your corn, peas and lentils. Boil some water to make your tp. Measure out 1/2 cup of tvp. Add 1/3 cup boiling water, liquid smoke and barbecue sauce.  Stir together until all water is absorbed.  Let stand for 10 minutes. Drain your potatoes once they are soft enough to poke with a fork. Add your coconut milk, earth balance and salt. Mash together, stirring all the ingredients in while doing so. Once everything is prepared, oil two medium sized baking pans or one large one.  Add your corn, lentils, peas and veggie mix along with your barbecue sauce. Stir everything together well and press down the mix till it takes up about half your pan. Add a layer of tvp then your potatoes. Smooth everything with a spatula and sprinkle paprika and nutritional yeast on top. Place in the oven for 35-40 minutes. Allow to cool before serving! 

Enjoy :)

VEGAN SHEPERD'S PIE

VEGAN SHEPHERD'S PIE

Its been a pretty mild winter in Victoria BC but that doesn't mean that we can't make big hearty meals! Winter time is my favourite because hearty food is my favorite. I love mashed potatoes with paprika and roasted veg. Reminds me of a simpler time. This shepherd's pie is WAY better than your typical ground beef one. Share it with all your meat eating friends, they will not be disappointed! I've just really started using tvp a lot and I can say this is most definitely one of the best ways to do it. I love being able to flavour my own meat! I used mesquite bbq liquid smoke, pepper, olive oil, salt and a little dash of chili powder. Try doing it your own way and let me know the results! It saves you alot too. 1 cup tvp makes about 2 and a half cups faux meat and its muchhh cheaper than your typical store bought vegan meats. This was also my first time using the new SILK CASHEW MILK in one of my recipes and I am so pleased! The cashew milk made the mashed potatoes taste reallyyy good and it rocks for cooking. Ive been drinking in my coffee and tea as well and I think its my new favourite alternative milk! Let me know what your favorite alternative milk is:) 

ENJOY! Happy holidays!!!

Recipe

FILLING
1 can kidney beans, drained, rinsed
1 can chick peas, drained, rinsed
1 can corn, drained, rinsed
4 stalks celery, washed, chopped
3 carrots, peeled, washed, chopped
4 cloves garlic, minced
half a white onion, chopped
1 can organic tomato paste (much less oily and less added salt!, way richer flavour)
1 cup tvp (soaked in water for ten minutes, click here for info!)
4 tablespoons nutritional yeast
1 teaspoon pepper
1 1/2 teaspoon sea salt
1 tablespoon chili powder
dash of curry powder
dash of paprika

POTATOES
6 large potatoes, peeled, cut and soaked for 5 minutes in cold water
4 tablespoons earth balance buttery spread
2 tablespoons silk cashew milk
dash of salt

INSTRUCTIONS

Preheat your oven to 350F. In a large frying pan heat some olive oil up to fry your veggies. Starting with beans and ending with onion. Allow these to fry for 7-10 minutes on medium heat. Add your spices and stir them in well. Turn down to low-med heat and place a lid on top. Time to make your tvp. Place one cup of tvp in a large bowl and add 7/8 cup of boiling hot water. Stir together really well. Pretty much all the water should be absorbed pretty quickly, if its not add a little more tvp. Add your spices and let sit for 10 minutes. Drain any excess water. Time to make your potatoes. In a large pot add 6 cups of water, a dash of salt and some olive oil. Place a lid on top and turn up to high heat. Peel, cup and soak your potatoes for 5 minutes in cold water (this helps get the starch out of your potatoes). Once your pot is boiling, add your cut potatoes and boil for 8 minutes or until your potatoes are soft enough to poke with a fork. Once the potatoes are ready, drain out the hot water. Begin to mash your potatoes, add your butter and milk, stirring constantly. Once your potatoes are mashed and ready to go check on your frying veg. Make sure everything is a little soft before you get ready to make your pie. If its not, fry for 3 more minutes. In a large glass baking pan place your fried beans and veggies. Add your tomato paste and work it into the mixture. This helps build the base of your pie and really adds to the flavour. Once all the tomato paste is evenly distributed squeeze the mixture down in order to make room for your tvp and mash potatoes. Next add your tvp on top. Squishing again in order to fit all your potatoes. Add the mashed potatoes on top, squish it down and smooth it over with a butter knife. Sprinkle some paprika on top of your potatoes and place in the oven. Bakes for 30-35 minutes. The top should be crispy brown when its done :)