The challenge this third week of VeganMofo 2019 is seasonal - what would I prepare each season. Well being in Southern California we don't really get the seasons like everyone else does - winters are warm - doesn't get colder than 50 degrees at the beach...we never get snowed in...but I will try my best! Man, we are spoiled!
Let's start with Winter.
One very satisfying dish that we enjoy is a shepherd's pie. It is like a casserole topped with mashed potatoes. I like to use yams or sweet potatoes instead. You can also use a combination - try parsnips and potatoes for instance. Make it your own!
Shepherd's Pie
1 tablespoon olive oil
1 tablespoon vegan butter
1 onion, diced
2 cups veggie crumbles, or your fav protein substitute
1/3 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
1/8 teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 1/2 cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 1/2 pounds Yukon Gold potatoes, peeled and halved
1 tablespoon vegan butter
1 pinch ground cayenne pepper
1/4 cup vegan cream cheese
1/4 pound vegan cheese shredded
salt and ground black pepper
2 tablespoons nut milk
Preheat the oven to 375 degrees F
Place olive oil and butter in Dutch oven over medium heat. Stir in onion and crumbles; brown about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove mixture from heat and stir in peas and carrots until combined.
Spread mixture into the bottom of a 9x13-inch baking dish and set aside.
Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
Mash butter, cayenne pepper, cream cheese, and shredded cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
Stir nut milk into the mashed potato mixture.
Top the mixture in the baking dish with the mashed potatoes and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
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