VBITG: Shepards Pie

Vegan but it tastes good! This is a hearty American classic, veganized. Great for meal prep! Contains Soy.

Overview

Cook time: 1+ hour
Difficulty: Easier than it looks 😉
Ingredients: Braggs Liquid Aminos (1/3 cup), Cremini Mushrooms (8oz), Olive Oil (2 tbsp + 1 tsp), Grapeseed Oil (1/4 cup), Onion (1), Salt (3/4 tsp), Flour (1/4 cup), Pepper (“plenty”), Soymilk (1/3 cup), Potatoes (3 lbs), Parsley (1/4 cup), Corn (1 cup), Peas (1 cup), Tempeh (2 8oz packages), Garlic (3 cloves), and Bullion.
Servings: 8 servings.

  1. Take inventory and gather all of your ingredients in one place
  2. Peel and boil potatoes for about 20 minutes (until you can comfortably stick a fork in the potato)
  3. While potatoes are boiling crumble tempeh into bite sized pieces (not pictured below… yet!)
  4. Heat skillet lightly coated with Olive Oil (2 tbsp) then throw tempeh in, lightly cook it.
  5. Combine Braggs Liquid Aminos (1/3 cup), Olive Oil (1 tsp), with water (2 cups) into the skillet and let boil for 10 minutes
  6. Slice your mushrooms (8 oz), dice your onion into 1/2 inch dices, and save them for later
  7. Remove lid from skillet and continue to boil until most of the water has evaporated (estimated 5 minutes)
  8. Drain the tempeh in a colander while returning the pan to the stove top with medium high heat.
  9. Sauté your diced onion for 5 minutes
  10. Add garlic and sauté for an additional minute.
  11. Add the tempeh from step 8 back in.
  12. Then add your sliced mushrooms from step 6.
  13. Add dried thyme (1 tsp).
  14. Add ground coriander (1 tsp) and let this cook for another 10 minutes until the mushrooms are juicy and the tempeh is slightly browned.
  15. Preheat oven to 375 degrees Fahrenheit
  16. Heat 2 cups of water (in electric kettle if you have one!)
  17. Mash potatoes, add Soy Milk (1/3 cup), Grapeseed oil (1/4 cup), Salt (3/4 tsp), Pepper (“Plenty”), and mix until smooth… Add more soy milk if you want to have a creamier consistency (recommended).
  18. Add bullion into the 2 cups of boiled water.
  19. Add flour (1/4 cup) to mix with the broth
  20. Once step 14 is done then add corn (1 cup), peas (1 cup), and flour and broth mix to cook in skillet until heated through
  21. Chop parsley (1/4 cup) and throw into skillet and stir.
  22. Let thicken for 3 minutes, stirring occasionally.
  23. Lightly coat casserole dish in olive oil, pour tempeh and veggie mix into dish, coat the top with the mashed potatoes.
  24. Bake in oven for 20 minutes
Step 1: Always gather and take inventory of your ingredients
Step 2: BOIL your potatoes (unfortunately, I only have photo of finished mashed potatoes)
Step 3: While potatoes are boiling, slice your mushrooms to save for later
Step 4: In oil coated pan cook crumbled tempeh on medium high heat
Step 5: Sautee onions and then ADD mushrooms
Step 6: ADD corn, peas, and then soup mix for flavor
Step 6: Cook until soup evaporates a bit
Step 7: Cook in oven

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