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!
The best mashed potatoes ever — prepared via Elfling Power.
Mashies and herbs. Delish!
I’m in love with this Tamari! It adds a lovely flavour and a gorgeous light brown colour.
The tofu mixture is coming together nicely.
Chopped up carrots. Yummy!
Step 1 – tofu mixture
Step 2 – layer of carrots
Step 3 – topped with mashies
All baked and ready to eat. *happy dancing*