VEGAN TOFU SHEPHERD'S PIE
A flavourful and filling meal, this tofu Shepherd's pie is sure to be a hit with everyone around the table.
Provided by Getty Stewart
Categories Main Course
Number Of Ingredients 22
Steps:
- Remove tofu from package, squeeze out as much liquid as you can, then wrap in cotton towel and place heavy weight on top of wrapped block, let sit for 2 hours on counter or overnight in fridge.
- Cut tofu into1/2" pieces or crumble to resemble ground meat. Set aside.
- Heat oil in large, deep skillet.
- Saute onion until soft and clear, about 2 minutes. Add garlic and saute 1 minute more.
- Add celery, carrots, mushrooms and tofu to pot and cook until soft, 7-10 minutes.
- Add oregano and thyme and cook until fragrant, 1-2 minutes.
- Stir in tomato paste and flour. Mix well and cook 1 minute.
- Add wine to deglaze the pan. Scrape the bottom to release any browned bits.
- Gradually stir in broth and soy sauce and cook until smooth, thick sauce forms.
- Add corn, peas, salt, pepper and cayenne pepper. Cook until heated through. Taste and adjust seasoning to your liking.
- Preheat oven to 375°F (190°C).
- Grease a 9x13" (23x33cm) pan. Pour filling into pan.
- Top with mashed potatoes. The more rough the top, the more browned peaks you'll get.
- Bake for 20-30 minutes until potatoes are lightly golden and sauce bubbles up. For crispier potatoes, place under broiler for 2-3 minutes.
- Garnish with a sprinkle of paprika and chopped parsley.
VEGETARIAN SHEPHERD'S PIE
Easy Vegetarian Shepherd's Pie
Provided by Aida Mollenkamp
Categories main-dish
Time 1h55m
Yield 8 Servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.
- Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
- Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
- Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.
- Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.
- When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.
- Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes. Serve.
VEGETARIAN SHEPHERD'S PIE
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the carrots into strips and saute all of the ingredients until soft. Add the Monterrey and Jack cheeses, mix together with a plain white sauce and top with piped Yukon gold potatoes. Bake for 30 minutes at 425 degrees F.
VEGETARIAN SHEPHERD'S PIE
Make and share this Vegetarian Shepherd's Pie recipe from Food.com.
Provided by Demirep
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
- Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
- Continue to mash according to your taste, until desired texture is achieved.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
- Stir.
- Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
- Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
- Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
- Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
- Spread the mashed sweet potato and potato over top using a rubber spatula.
- Bake, uncovered for 45 - 60 minutes.
- This recipe also freezes very nicely.
VEGETABLE TOFU SHEPHERDS PIE
This recipe is a compilation of several other recipes. My goal was to use my favorite vegetables to create a lighter, more vegetarian-style version of a family favorite. It's a great way to use up left-over mashed potatoes (about 2 cups) and vegetables.
Provided by moximillion
Categories One Dish Meal
Time 1h
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 21
Steps:
- Gently squeeze the water out of the Tofu block then shred - by hand with a fork or process in food processor.
- Saute the chopped vegetables in the broth with the thyme, coriander, and black pepper until the onions are translucent and carrots soften.
- Stir in shredded tofu.
- When heated through, stir in lemon juice and soy sauce. Remove from heat.
- To make the mashed potatoes, place the peeled, cubed potatoes in a saucepan and cover with lightly salted water.
- Bring to a boil, and then simmer the potatoes until soft. Drain.
- Mash the potatoes with the butter and fat-free Half & Half. Salt to taste.
- For the mushroom sauce, heat the 2 Tbsp vegetable broth in a skillet.
- Stir in the mushrooms, soy sauce, and black pepper. Saute, stirring occasionally, until the mushrooms are tender.
- Add 1 1/2 cups vegetable broth and bring to a boil.
- Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is thickened.
- Spray a 9 inch square casserole dish with PAM.
- Layer the tofu mixture, then the mushroom sauce, and then the mashed potatoes. Use a fork to form peaks in the mashed potatoes.
- Bake at 400°F for 30 minutes until the potato topping starts to brown.
Nutrition Facts : Calories 322.4, Fat 7, SaturatedFat 3.2, Cholesterol 11.2, Sodium 432.1, Carbohydrate 55.5, Fiber 7.8, Sugar 6.4, Protein 12.7
TOFU SHEPHERD'S PIE
This tofu version of a shepherd's pie is certainly not very traditional, but this recipe still makes for a hearty meal. This Shepherd's Pie is a casserole combining a tofu saute, mashed potatoes, and mushroom gravy. If you perform the 3 steps concurrently, you will shorten the preparation time. You should start the freeze-thaw tofu procedure the day before you expect to make the casserole. Prep time does not include thawing time for tofu. I like it even better the second day.From the Moosewood Collective.
Provided by MsBindy
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
- For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
- Stir in the chopped walnuts and shredded tofu.
- When heated through, stir in lemon juice and soy sauce. Remove from heat.
- To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
- Bring to a boil, and then simmer the potatoes until soft.
- Drain, saving the hot potato water to use in the gravy.
- Mash the potatoes with the butter and milk. Salt to taste.
- For the gravy, heat the oil in a skillet.
- Stir in the mushrooms, soy sauce, and black pepper.
- Saute, stirring occasionally, until the mushrooms are tender.
- Add 1 1/2 cups of the potato water and bring to a boil.
- Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
- Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
- Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
- Dot the top with butter or margarine.
- Bake at 400°F for 15-20 minutes until the top becomes golden.
Nutrition Facts : Calories 493.2, Fat 26.1, SaturatedFat 6.5, Cholesterol 18.1, Sodium 754.6, Carbohydrate 53.8, Fiber 7.3, Sugar 4.3, Protein 16.2
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