Tuesday, July 24, 2012

Here's another of my Vegan Favorites! Enjoy!

Vegan Shepherd’s Pie

Prep Time:  Approx. 40 minutes                              Serves: 4 people
Cook Time:  Approx. 40 minutes                             Preheat Oven: 400 degrees

You will need for crust:

1)      4 Large Organic Russet or Idaho Potatoes, cut in large    chunks
2)     ½ container of Tofutti Cream Cheese (Vegan)
3)     2 Tablespoons Earth Balance Buttery Spread
4)     3 - 4 Cloves of fresh, minced garlic (optional)
5)     1 Tablespoon sea salt
6)     1 Teaspoon of Black Pepper
7)     ¼ Cup of chopped scallions, (green tops only)
8)     ½ Container of Tofutti Sour Cream (Vegan)
9)     1 Cup of Silk Soy Creamer
10)   2 Teaspoons of Garlic Granules
11)    2 Teaspoons of Onion Granules

Steam Potatoes in Vegetable steamer until soft.  Put chunks into bowl and add all other above ingredients.  With an electric mixer, mix until smooth and creamy.  Set aside. (Salt & Pepper to taste)

You will need for filling:

1)      1 Carton of sliced Crimini Mushrooms
2)     1 Carton of button mushrooms (quartered)
3)     1 Carrot chopped thinly in rounds at an angle.
4)     1 Cup of Broccoli florets cut into bite sized pieces
5)     1 Sweet Vidalia or Maui Onion, cut into chunks
6)     3 Cloves of garlic, minced
7)     ½ Cup of Fresh or Frozen Sweet Corn
8)     ½ Cup of Fresh or Frozen Peas
9)     1 Can of 365 Organic Green Beans, drained
10)   ½ Cup shredded cabbage
11)    1 Cup of shredded Dinosaur Kale (It's delicate nature is excellent in this recipe)
12)    ¼ Cup of Shoyu Soy Sauce
13)    1 small container of Pacific Vegetable Stock (6 oz.)
14)    ¼ Cup of Water
15)    2 ½ Tablespoons Arrowroot Powder or Corn Starch dissolved in 3 Tablespoons of cold water
16)   2 Tablespoons of Toasted Sesame or Peanut oil

In large skillet, sauté mushrooms, onions, garlic, carrots, and broccoli until the vegetables turn bright in color.  Add Sweet Corn, Peas, Green Beans and Shredded cabbage and Kale.  Add Vegetable stock, Soy Sauce, Water and let simmer 5 minutes.  Salt and Pepper to taste. Add Arrowroot powder (or Corn Starch) dissolved in water and let simmer until sauce thickens.  Gravy should be thick, if it isn’t, add another tablespoon of Arrowroot powder to a teaspoon of water, stir and mix well then add to the vegetable/gravy mixture again.  When gravy is formed, set the skillet aside.

Return to mashed potatoes, lightly grease your 9 x 12 x 2 ½ inch deep, glass pan.  Dump potatoes into the center and push out and up the sides of your dish until a sort of mashed potato bowl is formed.  Pour vegetable & gravy mixture into the pan with the mashed potatoes.  Place in preheated 400-degree oven for 40 minutes or until potatoes rise above the sides of the pan and are browned on the bottom.  Remove from oven and let stand 10 minutes.  Serve with whole grain bread for dipping, and a salad.  Enjoy!

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