Vegan Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegan Shepherd's Pie calories by ingredient
Introduction
This low cal, low fat recipe will fill you up on a cold day. It is classic comfort food, sans the meat and cheese that usually goes along with it. This low cal, low fat recipe will fill you up on a cold day. It is classic comfort food, sans the meat and cheese that usually goes along with it.Number of Servings: 4
Ingredients
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3 Carrots, chopped
1 Stalk Celery, chopped
1 white Onion, chopped
1 large tomato, chopped
1/4 cup low sodium vegetable stock
1 Can chickpeas, mashed
1 tbsp light soy sauce
1 tbsp basil
Sea salt and freshly ground black pepper
3 russet potatoes, chopped
1/4 cup light soy milk
1 tbsp earth balance buttery spread
Directions
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.
Member Ratings For This Recipe
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