Vegan Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Carrots, chopped1 Stalk Celery, chopped1 white Onion, chopped1 large tomato, chopped1/4 cup low sodium vegetable stock1 Can chickpeas, mashed1 tbsp light soy sauce1 tbsp basilSea salt and freshly ground black pepper3 russet potatoes, chopped1/4 cup light soy milk1 tbsp earth balance buttery spread
1. Preheat oven to 350
2. Boil potatoes until easily broken up
3. Saute carrots, onion, and celery with some sea salt in a large nonstick skillet with stock until the carrots are tender.
4. Meanwhile, combine mashed chickpeas with soy sauce and basil.
5. When veggies are tender, add the mashed bean mixture and cook for a few minutes, until it is thick and there is no liquid left.
6. Drain potatoes and put directly back in hot pot, to evaporate the water on them. Mash them with soy milk and "butter".
7. In a 9x9 baking pan sprayed with cooking spray, put the veggie bean mixture in the bottom of the pan. Layer the mashed potatoes over the top.
8. Add a bit more dried basil, sea salt, and freshly ground black pepper on the top (gives it nice color and presentation)
9. Bake for 15 minutes.
Makes about 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LIVELAUGH<3.
2. Boil potatoes until easily broken up
3. Saute carrots, onion, and celery with some sea salt in a large nonstick skillet with stock until the carrots are tender.
4. Meanwhile, combine mashed chickpeas with soy sauce and basil.
5. When veggies are tender, add the mashed bean mixture and cook for a few minutes, until it is thick and there is no liquid left.
6. Drain potatoes and put directly back in hot pot, to evaporate the water on them. Mash them with soy milk and "butter".
7. In a 9x9 baking pan sprayed with cooking spray, put the veggie bean mixture in the bottom of the pan. Layer the mashed potatoes over the top.
8. Add a bit more dried basil, sea salt, and freshly ground black pepper on the top (gives it nice color and presentation)
9. Bake for 15 minutes.
Makes about 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LIVELAUGH<3.
Nutritional Info Amount Per Serving
- Calories: 337.3
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 662.1 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 10.7 g
- Protein: 11.1 g
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