Made with organic soybeans, fresh and local Ingredients

Wednesday, March 9, 2011

Green (Vegan) Shephard's Pie for St. Patrick's Day!

photo from Care2

Here's another interesting recipe from Care2. Not only is it green, but it's that certain type of comfort food so wonderful on a cold and/or rainy day. Thank you Becky Streipe, who posted recipe!


  • 4 baking potatoes
  • 2T oil (preferably olive)
  • 1/3c soy milk
  • 1t white pepper
  • 1 block tofu, cubed
  • 8oz button mushrooms, sliced
  • 2T olive oil
  • 1c faux chicken broth (ed. note: vegetables will do just fine as well)
  • 1c peas and carrot
  • 1/4c nutritional yeast

Cook the potatoes either in the oven or the microwave, then mash them up with the soy milk, margarine, and pepper. Don’t fret if things are a bit dry. You’ll be adding some broth in just a few minutes!

In a large frying pan, heat the olive oil and saute the tofu and mushrooms for a couple of minutes, then add the broth, peas, and carrots. Simmer until the mushrooms soften.

Now would be a good time to preheat your oven to 400.

Scoop out about half of the liquid from the pan and add it to your potatoes. Mash them up a bit more, then spread half of the potato mixture evenly on the bottom of an oiled 8X8″ baking dish.

Add the veggies and the rest of the liquid from the pan, then spread the remaining potatoes over the top of the veggies. Sprinkle your nutritional yeast on top, then bake for about 20 minutes, or until the potatoes brown.

via care2, where it was posted by Becky Streipe

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