Saturday, January 26, 2013

Vegan TVP Curry Shepard's Pie

It has been a gloomy rainy week. I love the rain and staying home because it gives me lots of time to come up with new stuff to make in my oh so lonely kitchen. The other day me and a couple of friends were sitting around outside in the rain discussing raining weather comfort foods. Curry was one of the winners, whether Japanese  Indian or Thai. Just something about carbs and sauce with great spices makes you feel warm and happy inside.

I used very simple ingredients like frozen assorted veggies, potatoes, and onions, which are all stuff used in a Shepard's pie. I added in the TVP for a meaty substitute and used curry for the sauce. If your local super markets do not carry S&B, Amazon is a great place for everything.

glooms week

4 cups mashed potatoes

1/4 cup onion chopped
3/4 cup frozen assorted veggies
2 cubes of S&B curry (I used mild spicy)
*comes in a box of 2 packages each with 4 cubes

2 cups water
1 cup dried TVP

Pre-heat your oven to 350 F

In a medium pot add a tablespoon of oil (I just used canola). Turn the heat onto medium low, let the pot heat up for about 2 minutes then add in your chopped onions. Stir the onions occasionally, when the onion becomes semi-translucent (about 3 minutes) add in your assorted veggies and water.

Bring the heat back up to high and when the water begins to boil add in your S&B curry cubes. Let the curry cubes dissolve on high heat and boil the curry for about 3 minutes until it slightly thickens, then stir in your dried TVP and turn the heat off.

Now to assemble everything in a baking dish. First add in your curry, then top it off with your pre-made mashed potatoes. Before baking place the dish on to a sheet pan lined with foil or parchment paper. The curry Shepard's pie may over flow while baking.

Bake the curry Shepard's pie for about 20 minutes or until the curry becomes bubbly.

Allow the curry Shepard's pie to cool a bit before serving.

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