A great recipe for the last week of winter, here is a healthy version of vegan shepherd’s pie that everyone will love! This is a hearty meal that will serve 4-6 people.
2 medium carrots, thinly sliced
2 stalks celery, sliced
5-6 medium potatoes, peeled, chopped and boiled
1 onion, chopped
1 small yellow or orange pepper, thinly sliced
1 green zucchini sliced
1 cup frozen edamame
1 cup frozen peas
2 cups frozen broccoli florets
7-8 cloves garlic, minced
5-7 green olives, minced
2 Tbs. sage
1 Tbs. thyme
1 tsp. sea salt
Pinch of black pepper
1.5 cups unsweetened soy milk
3 Tbs. garbanzo bean flour (can substitute other gluten-free flour)
¼ cup olive oil
To begin, in a large pot of water, cook the potatoes until soft and done. Set aside.
In a large skillet with a small amount of water, cook the carrots and celery for 5-10 minutes on medium heat. Add more water to keep from getting dry or burned. Add onions and peppers and zucchini and cook 5 minutes more. Add half the minced garlic, all spices, peas and broccoli florets and continue to cook about 10 additional minutes. Add more water if necessary.
While the above is cooking, in another skillet or sauce pan, cook edamame pods according to the directions. Let cool when done and then peel the pods. Set aside.
Mix together the flour and soy milk and stir. Pour the mixture into the skillet of vegetables and stir. Cook on low heat (stirring occasionally) until it becomes a bit thickened. Add the edamame and stir. Add a small amount of water if necessary.
Let cool for 10-15 minutes. While the vegetable mix is cooling, mash the potatoes with olive oil, the rest of the garlic, and salt and pepper to taste. Once the vegetable mix has cooled a bit, place it into a casserole. Add the mashed potatoes on top of the vegetables as the top layer. Even out with a spatula or fork. Sprinkle the diced olives on top spreading evenly.
Cook for 30 min at 350 degrees. Serve with a side green salad.
© 2015, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.