This vegan shepherd’s pie combines some traditional shep pie elements with plenty of vibrant, green kale. It’s comfort food with a healthy twist.
Holiday food can be heavy and unhealthy, so this week you might be wanting to focus on good-for-you eats. This vegan shepherd’s pie is one of my family’s favorite dishes. It’s a cozy, comforting meal that’s sneakily healthy.
Note: Worried about the tofu in this recipe? Let Tanya’s deep dive into soy and health put your mind at ease! Now that you’re ready to embrace the tofu, check out these awesome tofu recipes at Vibrant Wellness Journal!
Vegan Shepherd’s Pie
Yield: 4-6 Servings
- 4 white or red potatoes, cooked (They should each be about the size of a tennis ball.)
- 3/4 cup soy or almond milk
- 2-4 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 2 additional tablespoons olive oil, to saute
- 1/2 of a sweet onion, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 1 block firm or extra firm tofu
- 1 bunch dinosaur kale, chopped
- 1/2 cup dinosaur corn kernels – fresh, frozen, or canned is fine
- 1/2 cup frozen peas
- 1/2 cup water
- 1 cube vegetable bouillon (Low sodium is fine, if you prefer. I used Not-Chick’n cubes.)
- 2 teaspoons herbes de Provence
- Preheat the oven to 350F.
- In a large bowl, mash up the potatoes with the soy milk, the 2-4 tablespoons olive oil, nutritional yeast, and garlic powder. Season with salt and pepper, to taste. Set this aside.
- In a Dutch oven (or something else that can go stovetop to oven), heat the remaining 2 tablespoons of olive oil on medium high heat. Add the onions, carrots, and garlic, and cook, stirring occasionally, until the onions start to brown, about 5 minutes.
- Meanwhile, press your tofu in the EZ Tofu Press. When the tofu is compressed by 1/2″ – 1″, dice it up and add it to the pan.
- Cook for a few minutes, then add the remaining ingredients. Give everything a good stir, cover the pot, reduce the heat to medium low, and let the veggies stew in there for 5-7 minutes. You’re waiting for the kale to turn bright green and start to wilt. Different pans will take different amounts of time. How long the frozen veggies sat out before you added them can also impact the cooking time here.
- Turn off the heat, and use the back of your spoon to pat down the veggie/tofu mixture until it has a flat-ish top. Spread the mashed potatoes over the top of your veggies, and transfer the pot to the oven.
- Bake for 30-35 minutes, until the potatoes start to brown on top. Let the shepherd’s pie sit for about 10 minutes before serving.
Republished with permission from Glue & Glitter