Wednesday, August 24, 2011

Meatless Shepards Pie Recipe


mashed potato
11/2-2 lbs of potatoes
1/4-1/2 cups vegan mayo
2 tsp salt
1 tsp pepper

2 cups TVP (textured vegetable protein)
1 1/2 cups veggie broth
1/2 cups onions (chopped)
1 glove garlic (minced)
1 tsp black pepper
1 tsp salt
*1/2 cups carrots (chopped)
*1/2 cups corn
*1/2 pea

* or substitute with frozen veggie mix


mashed potato
peel potatoes and boil them in a pot with water until tender.

(alternative potato cooking method)
or peel the potatoes chop them up in to 1/4 inch chunks, add them in a microwave safe bowl, put plastic wrap over tightly and microwave on high for 5-7 minutes.

then in a bowl mashed the potatoes, vegan mayo

preheat @ 350 F

preheat a large pot on medium, add 1 tablespoon oil and onions. Sweat the onions for about 5 minutes. Then add the carrots, corn and pea along with salt and pepper, saute the veggies for another 5 minutes and add in the soy protein and the vegetable broth add more broth if soy protein needs more liquids. Bring the pot to a boil and simmer for 5 minutes. After simmering, add the filling to a baking dish and top it off with the mashed potatoes and bake in the oven for approx 20 minutes or until bubbly and golden brown.

 vegetable protein (TVP) or aka soy protein (TSP)

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