Vegan Shepherd's Pie
Author: Bhavani Jaroff
Recipe type: Vegan
Prep time:
Cook time:
Total time:
Serves: 15-20 people
- Seitan Stew:
- 5 packages seitan, traditional (white wave or Rays brands are good), cut into chunks
- 2 onion, chopped
- 6 carrots, cut into wedges
- 8 portobello mushrooms, sliced
- 1 butternut squash, cubed
- 1 red peppers
- 1 head broccoli, cut up
- 8 parsnips
- 1 bok choy, cut up
- ¼ cup tamari
- 2 Tbs. minced garlic, plus 1 Tbs minced garlic
- 1 pk froz organic petite peas
- 2 Tbs. grated ginger, plus 1 Tbs minced ginger
- ½ cup nutritional yeast
- ¼ cup Marsala wine
- 2 cups water
- 1 cup parsley
- 2 t. thyme
- 1 Tbs. poultry seasoning
- Salt and pepper to taste
- olive oil
- 3 lbs Russet potatoes, cut into large chunks
- Mashed Potatoes:
- ¼ cup olive oil
- 4 cloves garlic, minced
- 2 cups coconut milk
- salt and white pepper to taste
- olive oil to brush on top
- Sauté onions, parsnips and carrots in large stock pot with a little olive oil.
- Add 2 Tbs. garlic and 2 Tbs. ginger.
- Add butternut squash. Cook for 10 minutes on low.
- Meanwhile, bring a pot of salted water to a boil. When boiling, add potatoes and cook until soft.
- Drain, and put in large bowl.
- Sauté garlic in 1 Tbs. in olive oil and until soft, ( careful not to let it burn).
- Using a potato masher, mash the potatoes, adding the garlic, coconut oil and coconut milk.
- Salt and pepper to taste.
- In a cast iron frying pan, sauté the seitan in a little olive oil with 1 Tbs. of garlic and ginger until golden brown.
- Deglaze with the Marsala wine and let simmer for 1 minute.
- Add to pot, with broccoli, mushrooms, peppers, and bok choy.
- Add water.
- Add nutritional yeast, and tamari.
- Add frozen peas and cook for 10 more minutes.
- Transfer mixture to oven safe casserole pan and top with mashed potatoes.
- Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.
Recipe by iEatGreen at https://www.ieatgreen.com/vegan-shepards-pie/
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