BEST VEGAN SHEPHERD'S PIE RECIPE | PART 3
This is part 3 of 4 VEGAN HOLIDAY MACRO FRIENDLY RECIPES
#FITVEGANRECIPES
Watch part 1 (MACRO FRIENDLY VEGAN MAC & CHEESE):
Watch part 2 (EASY VEGAN GREEN BEAN CASSEROLE):
♥
FOLLOW ME:
Instagram:
Facebook:
Website:
♥
▻THE BEST VEGAN SHEPHERD'S PIE RECIPE: ⠀
Makes 6 servings ⠀
Macros per serving: ⠀⠀
0.4g fat / 27g carbs / 13g protein
♥⠀
▻Filling Ingredients:
50g chopped yellow onion + 4 ounces of water
50g chopped celery
2 cloves garlic, minced + 2 ounces water
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
96g TVP (Textured Vegetable Protein) + 8 ounces water
2 teaspoons poultry seasoning
1 teaspoon salt
2 tablespoons tomato paste
1 tablespoon liquid aminos
1 teaspoon liquid smoke
227g frozen peas & carrots
-
▻Filling Instructions:
1. Heat a large non-stick pan over medium-high heat and add the onion and water. Cook, until water is dissolved and onions are translucent.
2. Add celery and garlic and 2 more ounces of water. Cook until water dissolves.
3. Add sage, rosemary, tvp, poultry seasoning, salt, and 8 ounces of water. Cook until water dissolves.
4. Add liquid aminos, liquid smoke, and frozen veggies. Cook until veggies are hot. Set filling to the side while we work on the mash.
-
▻Cauliflower Potato Mash Ingredients:
400g raw potatoes, steamed
300g frozen cauliflower, steamed
4 ounces soy milk
1 tablespoon nutritional yeast
2-3 cloves garlic
1/2 teaspoon salt
-⠀
▻Cauliflower Potato Mash Instructions:
1. In a food processor, add cooked potatoes, cooked cauliflower, soy milk, nutritional yeast, garlic, and salt. Process until all the ingredients are well combined and you get a cauliflower potato mash.
-
Assemble your pie as shown in the video.
Bake at 425F for 18 minutes.
Serve and ???? enjoy! ⠀
♥
▻Shop TVP (Textured Vegetable Protein):
▻Shop my favorite items (AMAZON SHOP):
______________________________________________________________
Music License:
Music: Ian Fever & Almi - Autumn
♥
▻Video Editing Services by:
Sarah J. Fassett - The Vegan Editor
sarahjfassett.com
SUNCORE FOODS QUINOA SWEET POTATO SHEPHERDLESS PIE
Vegan Shepherd's Pie? Quinoa Sweet Potato Shepherdless Pie! ????????Recipe by Suncore Foods Team ???? and available on our instagram @SuncoreFoods
Shepherdless Pie | High Protein Vegan
Ingredients:
500g cooked lentils (2 cans worth or 200g of dried lentils)
1200g white potatoes
Medium onion
Large carrot
2 sticks of celery
8 small mushrooms
1/2 cup peas
1/2 cup sweetcorn
1 litre vegetable stock (fresh or made with a stock cube)
200g rice flour or chickpea (gram) flour
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4 tbsp tamari
Pepper (to taste)
100ml soya milk (optional)
Method:
Cook dried lentils as per pack.
Chop potatoes ready for steaming.
Chop other veg up fine.
Steam potatoes as required (around 20 mins depending on how large they are cut).
Steam veggies as required (typically around 10 mins).
Pre heat oven to 200 celcius for 10 mins.
On a medium heat add flour dry into a pot, stirring constantly for around 5 mins (you will see the flour starting to toast and there will be a pleasant aroma).
If you are using a cube to make the stock then it is time to add a little water into the bottom of a jug and mash in the stock cube. Then add the rest of the water (1L total).
To the stock add the herbs, spices and tamari.
Pour stock into the pan with flour. Keep on a medium heat and whisk everything together for a few minutes until you reach the desired gravy consistency.
Mash potatoes (add soya milk if you like it more creamy).
Put the lentils, veggies and half the gravy into a casserole dish and mix together.
Spoon on the mash, covering the pie and make those groovy lines on the top with a fork.
Bake in the oven for 40 mins.
Serve with greens and the other half of the gravy in a gravy boat.
Enjoy!
Macros 74g protein, 354g carbs and 4g fat (for whole dish)
Shepherdless_Pie_Lydia.Wang
Veganized Shepherd pie is Shepherdless pie!!!
Ingredients -
HOW TO EAT SUSTAINABLY IN QUARANTINE // 7 days of vegan meals
???????? SUPPORT MY WORK AND FIND MY EBOOK AT
----------------------------------------------------------------------------------------------------
????MY BLOG -
????FACEBOOK -
????INSTA -
Dumpster diving:
Shopping plastic-free in Aalborg:
Recipe // Lentil pasta:
Recipe // Awesome curry:
Recipe // Homemade almond milk:
Recipe // Pickled red onions:
Recipe // 10 minute pancakes:
Recipe // nut/choco spread i featured in:
Recipe // shepherdless pie:
Recipe // lasagna with vegan cheese sauce:
For business contacts and miscellaneous awesomeness: Gittemary@outlook.dk
Allergy Actress Cooking St. Patrick's Day Allergy Friendly Lentil Shepherd's Pie Episode
Allergy Actress Cooking St. Patrick’s Day “Allergy Friendly Shepherdless Pie”
Recipe adapted from this idea:
My Recipe:
Allergy Friendly Shepherdless Pie
1 tablespoon olive oil
1 onion, finely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 garlic cloves, crushed
2 tablespoons sundried tomato pesto or just sundried tomatoes in olive oil
1 cup tomato passata (sieved tomatoes) or 1 1/2 cans of diced tomatoes
1 bay leaf
1 tablespoon chopped thyme
1 cup vegetable stock
3 1/3 c. cooked lentils OR 2 cans lentils, rinsed, drained
6 2/3 c. (around 8 small to medium) yukon gold potatoes, peeled, chopped
1/2 c. butter substitute (I used Earth Balance Soy Free Butter)
1/2 cup milk alternative of your choice (I used almond milk)
2 egg yolks or egg substitute
1/2 c. grated dairy free cheddar
Preheat the oven to 400 degrees.
In a large pot, bring potatoes and enough salted water to cover the potatoes by at least 1 inch to a boil. About 15-20 minutes. Check periodically with a fork for tenderness.
Meanwhile, in a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1-2 minutes. Add sun dried tomatos/pesto, passata, bay, thyme and stock.
Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish.
Drain potatoes and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15-20 minutes or until bubbling and golden.