Monday, March 6, 2017

Shepherd's Pie

Serves 6
4 russet potatoes
3 carrots
3 celery stalks
1/2 yellow onion
2 cups chopped mushrooms (one package)
1 Tbsp flour
1 tsp fresh thyme
1 tsp fresh sage
4 garlic cloves
2 cups veggie broth
1/3 cup red wine
almond or soy milk
vegan butter

Peel, chop and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery and onion, saute in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken.
Add the garlic and season with salt and pepper.
Add tomato paste, flour, thyme and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling in a baking dish, then spread the mashed potatoes over the top. At this time you can get creative with designs and patterns on the top. The rougher the surface the crispier it will turn out.

Spray the top with cooking oil. Broil for 10-15 minutes or until the top is crispy.

Favorite gravy base 

3 T melted earth balance
1/4 cup flour (whisk into butter)
1 cup unsweetened soy milk
1.5 cup veg broth
2 T liquid aminos (or soy sauce)
1/4 cup nutritional yeast



  • 1 medium cauliflower
  • 1 tbsp crunchy peanut butter (sugar-free)
  • 2 tsp solid coconut oil (about 20g)
  • 1 tbsp tamari or other good soy sauce
  • Juice of ½ lime (reserve the other ½ for serving)
  • 1 tsp garam masala


  1. Preheat the oven to 400°F.
  2. Cut the cauliflower into bite-size florets and combine in a baking tin or dish with the rest of the ingredients, ensuring each piece of cauliflower is nicely coated with the mixture.
  3. Spread out the cauliflower evenly, without overlapping too much.
  4. Cover with foil and place in the top of the oven for 15 minutes. If you use a larger cauliflower, this stage will take longer (or you’ll have more crunchy florets).
  5. Remove the foil, stir, and return to the oven uncovered for 10 minutes to give the edges a nice crisp.
  6. To serve, squeeze on a little more lime juice and season with black pepper.


For the sauce:
  • ½ c liquid aminos or soy sauce (or tamari for gluten free)
  • ¼ c maple syrup 
  • ½ T grated fresh ginger
  • 1 T sesame oil
  • ¼ c rice vinegar
  • 1-2 sliced scallions
  • 1 T sesame seeds
For the cauliflower:
  • One large head cauliflower
  • ½ c flour (I used brown rice flour, but I have seen similar recipes where regular all purpose flour was used)
  • ½ c almond, hemp or soy milk
  • ½ t garlic powder
  • Optional additional sesame seeds and/or scallions for garnish
For the sauce:
  1. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
  1. Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
  2. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
  3. Whisk together the remaining ingredients in a bowl.
  4. Toss the cauliflower in the batter until thoroughly coated.
  5. Arrange the cauliflower on the baking sheet in a single layer.
  6. Bake for 15-20 minutes, or until slightly less done than you want them.
  7. Remove from the oven and pour the sauce over the cauliflower (see Note).
  8. Return to oven for another 5 minutes.
  9. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.
  10. Return to the oven for another 5 minutes.
  11. Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallion and/or sesame seeds.
  12. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.
This does make quite a bit of sauce. I like to pour it all over and let it cook down a bit in the oven, but you can pour over less, and save some for dipping.