This is the season of root vegetables and hearty dishes to warm chilly days. This recipe, from the UK’s Vegan Recipe Club, has all the taste of a classic Shepherd’s Pie with the nutrition of healthy ingredients.
Directions
For the topping
Boil two large potatoes and ¼ head of cauliflower (stocks removed).
Drain the potatoes and cauliflower and add 1 tsp garlic powers, 1 tsp onion powder, and 1 tablespoon of nutritional yeast. Mash these ingredients or mix with a blender until smooth. If needed, add some water.
To create seasoned almond topping, combine 2 tablespoons traditional yeast, 2 tablespoons of slivered almonds (lightly roasted), 2 tsp onion powder and 1 tsp garlic powder.
For the filling
Saute ½ of a large onion then add the following:
2 14-ounce cans of brown lentils (drained and rinsed)
2 to 3 cloves of garlic (crushed)
5 to 6 cups of chopped mixed vegetables (carrots, peas, mushrooms, zucchini, etc.)
2 tablespoons tomato puree
1 tablespoon mixed Italian herbs
1 cup vegan stock
1 tablespoon vegan Worcestershire sauce
½ teaspoon liquid smoke
Simmer for 30 minutes uncovered to soak up the liquid, then pour this base into a baking dish and top with the mashed potato and cauliflower mixture. Bake for 20-30 minutes or until golden brown.
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