Vegan Shepards Pie
What you need:
1 1/2 cups dry TVP (textured vegetable protein)
1 1/4 cup boiling water
Liquid Smoke
Pinch of Cocoa
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
1 cup carrots, diced
2 cups mushrooms, sliced
1 Dark Beer, like Guinness
8 to 9 oz Tomato Basil Soup
1 stock cube, like Vegan Chick’n flavor
salt and pepper, to taste
1/2 tbsp herbs of choice (thyme, basil, oregano, sage)
1 cup frozen peas
1 cup celery, sliced
1 pkg Mushroom Gravy
Topping:
6 large potatoes, semi-peeled and diced
splash of soy milk
Earth Balance Butter (or other brand)
Nutritional Yeast
Garlic Powder
1 tablespoon whole grain mustard
salt and pepper to taste
Optional:
Vegan Parmesan
Paprika
Parsley Flakes
Put It All Together:
First, wash and semi-peel the potatoes leaving some skin. Cut into cubes, place into large pot, just cover with water and add salt; then begin to boil. While you are waiting for the potatoes to be ready to mash. Continue with below. Once potatoes are ready, add butter, soy milk, garlic powder, nutritional yeast, salt and pepper, mustard and mash away!
Boil one cup water, add splashes of liquid smoke, salt, pepper and a few dashes of Cocoa. Reconstitute the TVP by adding to the boiling water, stir and remove from heat, set aside.
Heat 1 tbsp olive oil in large deep frying pan, saute the onions and garlic until just translucent. Add the carrots, mushrooms, tomato & basil soup, stock cube, salt, pepper, herbs, and the beer. Scrape all the goodness to make sure its in the mixture. Put the lid on, and cook over medium heat for about 15-20 minutes, stirring frequently.
Once the carrots are almost cooked, add the drained TVP, celery and peas. Cook for another 15-20 minutes. (if mixture still has to much liquid, add flour to thicken)
While that above is cooking. Go ahead and follow the directions on the package to make the mushroom gravy.
Spoon the TVP mixture into the bottom of a nice large dish, then drizzle the mushroom gravy and cover with the mashed potato. Then sprinkle paprika, vegan parmesan cheese and parsley flakes. Pop in the oven at 350F for about 30 minutes, or until golden brown. Then let sit for 5 - 10 minutes before enjoying!!!
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