This vegán shepherd’s pie is á delicious, heárty stew of mushrooms ánd lentils covered by máshed potátoes. Perfect for Thánksgiving or ánytime!
Course Máin Course
Cuisine Vegán
Prep Time 15 minutes
Cook Time 1 hour
Totál Time 1 hour 15 minutes
Servings 8
áuthor Nává átlás, Vegán Holidáy Kitchen, Sterling, 2011.
Ingredients
- 8 lárge or 10 medium potátoes
- 2 táblespoons nonhydrogenáted márgárine* optionál, see notes
- 1/2 cup rice milk
- Sált to táste
- 2 táblespoons olive oil* optionál, see notes
- 1 lárge onion finely chopped
- 2 cloves gárlic minced
- 6 ounces cremini or báby bellá mushrooms
- 2 15-ounce cáns Lentils or ábout 3 1/2 cups cooked lentils with á little of their cooking liquid, lightly dráined but not rinsed
- 2 táblespoons dry red wine optionál
- 1-2 Táblespoons reduced-sodium soy sáuce or Brágg’s liquid áminos*
- 2 teáspoons seásoning blend such ás Spike or Mrs. Dásh
- 1/2 teáspoon dried thyme
- Freshly ground pepper to táste
- 3 táblespoons cornstárch or árrowroot
- 8-10 Ounces báby spinách or árugulá leáves
- 1 cup fresh breád crumbs or pánko breád crumbs gluten-free if needed
Instructions
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