Welcome to my contribution to the Virtual Vegan Potluck! This recipe is one that my mom came up with, and it’s one of my favorite recipes of hers. It’s a vegan version of a classic meal.
We often make this when we need to bring a meal to share in real life, so it seemed fitting for the Virtual Vegan Potluck as well. It’s easy to make up a big pan of vegan Shepherd’s Pie and it’s well received by vegans and non-vegans alike.
Be sure to check out the other recipes in the Virtual Vegan Potluck by following the links at the bottom of this post. A special thanks to Annie from An Unrefined Vegan for setting all this up! Enjoy!
1 large yellow onion
1 green pepper
1 cup chopped celery
4 cloves of garlic
Two 12 ounce packs of Smart Ground veggie protein crumbles
16 oz of vegan brown gravy
6 oz of tomato paste
salt and pepper
1 1/2 cups frozen corn, or 1 can of corn
2 cups frozen mixed veggies (corn, carrots, and peas)
Top Layer – Mashed Potatoes
28 oz (or more) Yukon Gold or Honey Gold Potatoes
4 cloves of garlic, pressed or minced
salt and pepper
1/2 cup soy milk
1/8 cup Earth Balance vegan butter
- Chop the onion, shallots, green pepper, and celery. Press or mince the garlic. Saute these ingredients in a little bit of olive oil. Add the Smart Ground crumbles and continue to saute.
- If you are making gravy from a dry mix, follow the directions and make the gravy in a separate pot. My mom uses Streit’s gravy mix. I couldn’t find this, so I used Imagine Vegetarian Wild Mushroom Gravy. Once your gravy is ready, add it to the sauteed veggies and soy crumbles.
- Add the tomato paste. Stir the mixture while bringing it to a simmer.
- Add in the frozen vegetables and corn and continue to simmer until the vegetables are tender.
- Season with garlic powder, salt, pepper, and paprika to taste.
- Lightly grease a large casserole dish. Pour the veggie and soy crumbles mixture into the dish and set aside.
- Preheat the oven to 375°.
- Make a big batch of mashed potatoes. You can make them from a mix to save time, or make them from scratch. To make them from scratch start by boiling your potatoes until they are soft (check them by sticking a fork in to test firmness).
- Press or mince the garlic and saute it in a little olive oil.
- Once the potatoes are soft, run them under cold water to cool them down and drain all the water off. The skins will be loose, so you can peel them off pretty easily by hand. Peel all of the potatoes and return them to the pot.
- Using a potato masher, mash all of the potatoes until smooth. Add the soy milk, vegan butter, garlic, garlic powder, salt and pepper to taste. Stir until well combined.
- Spread the mashed potatoes on top of the veggie and soy crumble mixture in the casserole dish. The mashed potatoes should completely cover the bottom layer. Brush a little melted vegan butter on top.
- Bake at 375° until the edges bubble and the mashed potatoes are golden brown on top.
- And in the words of my mom “Eat. Smile. Keep the leftovers for tomorrow!”
Don’t forget to keep browsing through the Virtual Vegan Potluck! There are many wonderful recipes waiting for you!
Go to the Next Main Course at Tiny Kitchen Stories
Go to the Previous Main Course at The Twenties Project
Start at the Beginning at Vegan Bloggers Unite!
It’s been quite wintry the past couple days, as in the windchill was 8° yesterday! It seemed like a perfect day for a seitan stew. I like to call it seitan stew because…well, that’s what it is, but it most closely resembles a vegan version of beef stew for those who are trying to vegan-ize an old favorite. This stew is hearty, simple, pretty healthy, and perfect comfort food for a cold evening. I served it with a side of vegan cornbread from Whole Foods. So good!
1 yellow onion
6 cloves of garlic, minced or pressed
2 cups sliced celery
1 cup sliced carrots
2 bay leaves
4 cups vegetable stock
12 oz. of seitan – 1 pack
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp arrowroot powder
1/3 cup of water
- Slice the shallots, chop the onion, and press or mince the garlic. Saute them in a little olive oil in a large soup pot.
- Add the sliced carrots and celery to the soup pot and saute with the shallots, onion, and garlic for a couple minutes.
- Chop the potatoes into bite sized cubes.
- Add the vegetable stock to the sautéed veggies in the pot. Add the potatoes and bay leaves, rosemary, and thyme.
- Bring the pot up to a boil and then reduce to a simmer. Let it simmer for 40-50 minutes, stirring occasionally until the potatoes are soft.
- While the stew is simmering, saute the seitan in a little olive oil so the edges are golden and crispy. Add the seitan to the stew for the last 5 minutes of simmering and add salt and pepper to taste.
- Mix 1 tbsp of arrowroot powder in 1/3 cup of water until dissolved. Stir this into the stew to thicken the broth. Remove the bay leaves before serving.
Ready or not, the holidays are coming up quick! Over the next week and a half I’ll be posting some recipes for you as you plan your holiday menus. Hopefully you will be inspired and add one of these recipes to your repetoire!
My dad inspired me to make this soup after telling me about the Potato Leek Soup he was making last week. This soup would be a great way to start a meal, or it can even be a meal in itself. It’s pretty hearty and feels like comfort food, but it’s actually pretty healthy. With the richness of most holiday food, this is a great addition to balance out your menu.
1 yellow onion
5 cloves of garlic
3 Russet potatoes
1 box of vegetable broth (about 4 – 4 1/2 cups)
2 cups of cauliflower
1 cup of soy milk
ground black pepper
- Chop the onions, shallots, press or mince the garlic, and slice the leeks. Use the white and light green parts of the leek, but not the darker green top part.
- Saute the onions, shallots, garlic, and leeks in some vegan butter. My favorite is Earth Balance but Smart Balance also makes a vegan butter that’s not bad.
- In a soup pot, bring the vegetable stock to a simmer. Peel and chop the potatoes into even size chunks. Add the potatoes, onions, shallots, garlic, and leeks to the simmering broth. Let it simmer until the potatoes are soft, about 20 minutes.
- While the soup simmers, in a separate small pot steam the cauliflower until it’s soft.
- Blend the cooked cauliflower with the soy milk until it’s smooth. This is what I’ve decided to call cauliflower cream. It basically helps thicken the soup up while leaving more potato chunks.
- Once the potatoes are soft, ladle out about half of the veggies and some of the stock. Blend this in with the cauliflower cream until smooth and well combined.
- Add the blended mixture back into the remaining soup. Stir well and add ground black pepper, salt, dried thyme, and dried rosemary to taste.
- Pan fry the vegan bacon in some vegan butter. I use Smart Bacon by Lite Life. Break up or chop the vegan bacon strips into small chunks.
- Chop a few chives. Ladle a serving of soup into a bowl and top with the chopped chives and vegan bacon. Serve with a roll or thick bread.