Skillet Gardeners Pie Vegan Food
SKILLET GARDENER'S PIE - VEGAN
UPDATED: I am sorry for the confusion. My DH found this recipe and posted as a favor to me. He was supposed to leave it as a private recipe, but it is too confusing I guess. We found this for a friend that was fasting from all animal products. From the vegan blog site http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html "I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead".
Provided by LilPinkieJ
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
- While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
- Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
- Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.
- http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html.
Nutrition Facts : Calories 256.1, Fat 1.3, SaturatedFat 0.3, Sodium 280.7, Carbohydrate 53.3, Fiber 9.8, Sugar 7.8, Protein 10.2
GARDENER'S PIE
I got this recipe out of the guidebook supplied in the 'Quick Cleanse 15 day detox'. This is like a vegetarian shepherds pie. I usually make it without the mushrooms (don't like them) and add some zucchini or whatever is on hand. I also tend to use red lentils because they don't need to be soaked. Prep time does not include time taken for soaking the lentils.
Provided by Sazza
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Soak the lentils for 2 hours or overnight, drain and rinse.
- Add fresh water and bring to the boil in a large saucepan with the onion powder.
- Simmer 15 minutes or until tender. Drain.
- Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes.
- Add remaining vegetables and saute a further 5 minutes.
- Add lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
- Stir over heat until combined and simmer 5 minutes. Mixture should be fairly thick.
- Turn into a 5cm deep dish, top with mashed potato.
- If you're not a strict vegetarian sprinkle some grated cheese on top.
- Mark attractively with a fork and brown in a hot oven 15 minutes.
- Serve with side salad or vegetables.
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- Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the non-dairy milk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
- While the potatoes are cooking, make the “pie” filling. Heat a large non-stick or cast iron skillet on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
- Add the vegetable broth, kidney beans, green beans, reserved celery leaves, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it’s completely wilted. Mix the corn starch with the 2 tablespoons water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
- Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.
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