Vegan Shepherd’s Pie

2011-Current © copyright veggiewitch, all rights reserved

Vegan Shepherd’s Pie
2011-Current © copyright veggiewitch, all rights reserved

One of the dishes I really needed to “veganize” was Shepherd’s Pie, because it’s always been a massive favourite of my Elflings. I was  surprised just how easy it was to make it vegan-friendly.

Shepherd’s Pie
6-8 potatoes*
12 carrots*
2 pkgs extra-firm tofu* (Soyganic)
1 medium diced onion*
5-6 ribs diced celery*
½ C flour* (wheat, rice, quinoa, buckwheat, etc)
1 – 1½ C water
2 Tbsp G-Free soy* sauce (Tamari)
2 cloves minced garlic*
1 handful parsley*
salt and pepper*
vegan butter* (Earth Balance)
oil* for sauteing
* = Organic

 Wash potatoes and carrots. Chop the potatoes into medium-sized chunks. Put them into a pot to boil with the carrots left whole. Boil until fork-tender. Drain. Separate carrots from potato chunks, and set aside so they can cool. Rough-mash the potatoes with a little vegan butter, garlic, parsley, salt and pepper. Set aside. Saute diced onion in oil until they begin to turn translucent. Pick a carrot from the pile cooling, and mash it up a bit with a fork (I diced mine a little more with my knife). Throw the diced celery bits and carrot mash to the sauteing onions. Stir to combine. Crumble in tofu and continue to saute. Add soy sauce and stir to combine. Sprinkle in flour and add water. Mix well. Things will begin to thicken. You can add more water if you prefer a thinner sauce. Pour contents into a baking dish, dutch oven or roasting dish. By now your carrots are cool enough to handle, so chop them all up and layer them onto your tofu mixture. Top with potato mash. Bake @ 375°F/190°C/Gas Mark 5 for 45 minutes. Enjoy!

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Hand-mashing makes them more rustic
2011-Current © copyright veggiewitch, all rights reserved

The best mashed potatoes ever — prepared via Elfling Power.

2011-Current © copyright veggiewitch, all rights reserved

A little parsley adds colour
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Mashies and herbs. Delish!

2011-Current © copyright veggiewitch, all rights reserved

Yummy G-Free Tamari
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I’m in love with this Tamari! It adds a lovely flavour and a gorgeous light brown colour.

2011-Current © copyright veggiewitch, all rights reserved

Tofu, Onions, Spices & Herbs
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The tofu mixture is coming together nicely.

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Gorgeous Orange Carrots
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Chopped up carrots. Yummy!

2011-Current © copyright veggiewitch, all rights reserved

Tofu Mixture
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Step 1 – tofu mixture

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Carrots
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Step 2 – layer of carrots

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Mashed Potatoes
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Step 3 – topped with mashies

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Yummy Shepherd’s Pie
2011-Current © copyright veggiewitch, all rights reserved

All baked and ready to eat. *happy dancing*

Tofu Tacos FTW!

I get emotional when I hear my Elflings holler up at me that “Supper smells awesome, Mom!” when I’m cooking. That’s what they said to me last night while I was making Homemade Tortillas and Tofu Tacos. /wistful

Tofu Tacos
1 pkg extra-firm tofu*
1 small onion*, diced
2-3 tomatoes*, diced
2-3 cloves of garlic*, minced
1/2 tsp chili* powder
1/2 tsp cumin*
1/2 tsp turmeric*
salt and pepper
olive oil*
* = Organic
 

:: Heat olive oil in pan over medium heat. Add diced onions and saute until transparent. Mix in garlic, spices and salt and pepper and warm through.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Stir in chopped tomatoes and let it cook until bubbly. If it sticks a bit, add a splash of water to de-glaze the bottom.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Serve with your yummy tortillas, soygurt/yogurt and any other things you like on a taco.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

These are always a BIG hit here, and there are rarely ever left-overs! =0)

WOW!

Before I even start babbling, I want to first take a moment to thank iwishiwerevegan for posting the blog entry that inspired me. Your post that mentioned “Tofu Tacos” did it, and I love it! THANK YOU! *squishy hugs*

My Elflings helped me chop/eat the yellow peppers (My youngest actually picked out the pepper at the grocery store and insisted she needed it. At $3 I’m really glad she needed it for survival. <gg>), onions, parsley, garlic, etc. They took turns adding stuff and stirring it all together, too… I need for them to know how to prepare food.

While I was setting the table, one of my Elflings tasted the tofu and asked: “Mommy, is this the tofu?”

“Yes,” I said, “that’s it.”

“It’s awesome!” she replied.

I smiled, hugged her and thought of iwishiwerevegan. =0)

2012 © copyright Oak an' Willow, all rights reserved

2012 © copyright Oak an' Willow, all rights reserved

Tofu Tacos
1 lb extra-firm tofu*
1 yellow or red pepper*, chopped
1/2 an onion*, chopped
1 large tomato*, diced
1 tsp cumin*
1 tsp chili powder*
fresh parsley*, chopped
2 cloves of garlic*, minced
1 Tbsp salsa* (mild, medium, whatever)
glug of EVOO*
salt (I used 2-3 tsp) and pepper* to taste
* = Organic
 
:: Saute onions in EVOO over medium heat. Add cumin and chili powder. Stir to mix. Add peppers, tomatoes and hand-crumbled tofu. Mix together and heat through. Add salsa and parsley. Mix. Add minced garlic, then season to taste. Serve with your favorite taco shell. I prefer to wrap mine in a large lettuce leaf. Enjoy!