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Vegan Shepards Pie

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Vegan Shepards Pie -- Epicurean VeganThis is actually easier to make than you would think. You can nuke 2 large potatoes, or use frozen ones (thawed, of course). I used edamame for some added protein, but feel free to use peas if your prefer. Easier, healthier, comfort food.

INGREDIENTS:
1 bag Boca Crumbles
1 small onion, diced
1-1/2 C cremini mushrooms, sliced
1 C edamame, thawed if frozen
1 C vegetable broth
2 C mashed potatoes
1/4 C almond milk
2 tsp dried chives
1 tsp dried parsley
1 clove garlic, minced
Salt and pepper
1/2 C vegan mozzarella, shredded
Vegan margarine

Vegan Shepards Pie -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the vegetable broth and add the onions and Boca crumbles. Cover and let simmer over a low-medium heat, season with salt and pepper; stirring occasionally. After about 10 minutes, add the mushrooms and edamame. Cover again for 5 minutes.

Vegan Shepards Pie -- Epicurean VeganMeanwhile, add the potatoes, milk, mozzarella, chives, parsley, and garlic in a mixer and cream until slightly smooth.

Vegan Shepards Pie -- Epicurean VeganLightly grease a 9×13″ baking dish with a little vegan margarine.  Pour the Boca mixture into the bottom of the pan and spread out evenly. Next, layer on the mashed potato mixture and spread evenly over the top.

Vegan Shepards Pie -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Vegan Shepards Pie
 
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This is actually easier to make than you would think. You can nuke 2 large potatoes, or use frozen ones (thawed, of course). I used edamame for some added protein, but feel free to use peas if your prefer. Easier, healthier, comfort food.
Author:
Ingredients
  • 1 bag Boca Crumbles
  • 1 small onion, diced
  • 1-1/2 C cremini mushrooms, sliced
  • 1 C edamame, thawed if frozen
  • 1 C vegetable broth
  • 2 C mashed potatoes
  • ¼ C almond milk
  • 2 tsp dried chives
  • 1 tsp dried parsley
  • 1 clove garlic, minced
  • Salt and pepper
  • ½ C vegan mozzarella, shredded
  • Vegan margarine
Directions
  1. Preheat oven to 350. In a large skillet heat the vegetable broth and add the onions and Boca crumbles. Cover and let simmer over a low-medium heat, season with salt and pepper; stirring occasionally. After about 10 minutes, add the mushrooms and edamame. Cover again for 5 minutes.
  2. Meanwhile, add the potatoes, milk, mozzarella, chives, parsley, and garlic in a mixer and cream until slightly smooth.
  3. Lightly grease a 9x13" baking dish with a little vegan margarine. Pour the Boca mixture into the bottom of the pan and spread out evenly. Next, layer on the mashed potato mixture and spread evenly over the top.
  4. Bake uncovered for 30 minutes. Enjoy!

Potato-and-Artichoke-Stuffed Portobello Mushrooms

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Potato-and-Artichoke-Stuffed Portobello Mushrooms -- Epicurean VeganOh man…these are a mashed potato-lover’s dream. And portobellos?! Forget about it…I’m sold.

INGREDIENTS:
1 lb Yukon Gold potatoes, peeled and cut into 1/2″ dice (about 4 small potatoes)
1 Tbs vegan margarine, like Earth Balance
2 Tbs nutritional yeast
Salt and ground black pepper
1-1/2 C canned or cooked frozen artichoke hearts, finely diced (I used canned)
2 Tbs olive oil
1/2 C minced onion
3 garlic cloves, minced
1 tsp fresh minced thyme or 1/2 tsp dried
4 large Portobello mushroom caps, lightly rinsed, patted dry, gills removed
1/2 tsp sweet paprika

DIRECTIONS:
Steam the potatoes until tender, about 15 mins. Transfer the steamed potatoes to a large bowl. Add the margarine, nutritional yeast, and salt and pepper to taste. Mash well, then add the artichokes. Stir to combine.

Potato-and-Artichoke-Stuffed Portobello Mushrooms -- Epicurean VeganPreheat oven to 375. Lightly oil a 9×13″ baking pan and set aside. In a small saucepan, heat 1 Tbs of oil over medium heat (I did this while the potatoes were steaming). Add the onion, cover, and cook until softened, about 5 mins. Add the garlic and cook, uncovered, 1 min longer. Add the thyme and salt and pepper to taste. Cook for 5 mins to blend the flavors. Stir the onion mixture into the potatoes and mix until well blended.

Carefully spoon the stuffing mixture into the mushroom caps, packing them tightly and smoothing the tops. Transfer the stuffed mushrooms to the prepared baking pan and drizzle with the remaining Tbs of olive oil. Sprinkle with paprika, cover tightly with foil, and bake until the mushrooms have softened and the stuffing is hot, about 20 mins. Uncover and cook until the stuffing is lightly browned, about 10 mins longer. Serve immediately and enjoy!

Potato-and-Artichoke-Stuffed Portobello Mushrooms -- Epicurean VeganRecipe source: 1000 Vegan Recipes

Chive-Flecked Spud Muffins

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Chive-Flecked Spud Muffins -- Epicurean VeganHmmm..these dinner muffins from 1000 Vegan Recipes cookbook, are so good! They definitely taste best warm with some Earth Balance margarine on them. Easy to prepare, they make the perfect accompaniment to any meal.

INGREDIENTS:
1-3/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C leftover mashed potatoes (If you don’t have mashed potatoes on hand, cook a couple in the microwave and when they cool down, cut in half and scoop out of the skins into a bowl. Mash with soy milk and olive oil or margarine).
1/2 C soy milk
1/4 C canola or grapeseed oil (I just used olive oil)
2 Tbs plus 1 tsp minced fresh chives

DIRECTIONS:
Preheat oven to 400. Lightly oil a 12-cup muffin tin or line with paper liners
In a large bowl, combine flour, baking powder, and salt. In a separate large bowl, combine the mashed potatoes, soy milk, oil and chives, stirring until blended. Pour the wet ingredients into the dry ingredients and mix until just moistened. (It resembled mashed potatoes, actually).

Chive-Flecked Spud Muffins -- Epicurean VeganSpoon batter into muffin cups. Bake for 22-25 mins until golden brown. Serve warm.

Recipe source: 1000 Vegan Recipes

Sauteed Seitan with Mushrooms and Spinach

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Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganOh wow…talk about yummy vegan comfort food! This was so satisfying, delicious and a breeze to make. I used the stir fry style seitan that had a very beefy taste and texture. I served it over mashed potatoes (YUM!!), but you can also use quinoa or rice.

INGREDIENTS:
1 Tbs olive oil
2 C seitan, (Westsoy brand in the red box–2 pkgs)
1 small onion, sliced into thick half-moons
2 C sliced white or cremini mushrooms
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried basil
1 tsp salt
Several pinches of freshly ground black pepper (I left this off–not a fan of black pepper)
1/4 C white wine
1/4 C vegetable broth
6 C spinach (Recipe didn’t specify if it should be chopped and since I had large-leaf spinach, I coarsely chopped it and I also used about 4 cups, thinking 6 was overkill, but it cooks down quite a bit).
Lemon slices

DIRECTIONS:
Preheat a large, lidded skillet over med-high heat. Saute the seitan for about 2 mins. Add the onions and saute for another 5 mins, until softened, covering the pan but lifting to stir occasionally, to make the seitan and onion cook faster.

Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganAdd the mushrooms, garlic, thyme, basil, salt and pepper and saute for another 8 mins, again covering but occasionally stirring. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and combine.

Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganServe immediately with slices of lemon (which is a really nice added flavor). I will definitely be making this again and agiain–it was hit with the fam. Enjoy!

Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganRecipe source: Veganomicon

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