To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Vegan Shepherd’s Pie with Mashed Cauliflower
Feeds 6
INGREDIENTS
12 ounces soyrizo (or other faux meat)
14 ounces Beyond Sausage (or other faux meat)
4 cups mixed veggies (I used a combination of frozen corn, peas, lima beans)
1 med-large head cauliflower – cut into florets
2 medium red potatoes (optional)
8 oz mushrooms – sliced
1 leek – white part sliced
1/4 onion – diced
vegan butter (2-4 TBS)
vegan milk (1/4 cup or more)
S&P
DIRECTIONS
Heat the oven to 350 degrees.
Boil the cauliflower & potatoes (if using) until soft. Drain & set aside.
Heat a TBS or so of vegan butter (or other oil) and saute mushrooms & onion until both are browned & soft. Set aside.
Melt a TBS or so of vegan butter (or other oil) and saute the leek until soft. Set aside.
Saute the faux meats together until heated all the way through (primarily to cook the Beyond Sausage & drain some grease). If you are using other meats than Beyond sausage – there is no reason to precook them.
Mix the faux meat with the mushrooms & onion.
Mash the cauliflower & potato mix with the leeks & about 1/4 cup of vegan milk & 2 TBS or more of vegan butter. Season with S&P.
Assemble the shepherd’s pie by putting the faux meat mix on the bottom of a casserole pan (I divided mine between two smaller pans (see above). Top with whatever veggies you are using & then top with the mashed cauliflower.
Bake for about 30 minutes or until heated through. Serve! I plated mine as double-decker stacks so it looked prettier & more substantial.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To watch the video – click the image above.
There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish. I happened to have all but mushrooms, an onion & carrots on hand. If you are missing an ingredient or two (or three) – I think you will still like the results.
I used those vegetarian bouillon cubes above but I am going to stop buying them. They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.
I served my stew over mashed cauliflower. When I was done eating – I mixed the leftover mashed cauliflower directly into the stew. This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.
**NOTE – I made this in a slow cooker (on high) while I hiked. It was pretty much done when I returned 2 1/2 hours later. You could make this just as easily stove top – maybe in less time. Just bring to a boil & simmer until the veggies are cooked. To thicken it – return it to a boil. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Add water if it gets too thick.
Hearty Vegan Beef & Vegetable Stew for the Slow Cooker
Serves 6 or more
INGREDIENTS (VERY flexible – both in what you use & quantity)
1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)
Few squirts Maggi (seasoning available in the spice aisle or near gravy ingredients)
1 tsp smoked (or regular) paprika
2 bay leaves
6 whole coves
1 tsp agave nectar (or sugar)
1/4 cup chopped parsley
1/4 cup nutritional yeast (optional)
1/4 cup corn starch (or more)
S&P
DIRECTIONS
I really prefer slow cooker recipes that require ZERO prep. Recipes where you just dump the shit into the cooker & go away. But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important. Also – browning the steak cubes assists in the visual presentation. You could certainly just dump it all in & would probably be just as happy with the result. Your call.
So – heat 2 TBS or so of oil & saute the onions & the beef cubes. When the onions start to brown. Add the garlic & saute one minute. Add the wine (or stock) and quickly deglaze the pan. Put this into the slow cooker.
In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear. Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.
If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour. To thicken it – return it to a boil. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Add water if it gets too thick. Season with S&P.
If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so. To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Leave the top off until it thickens. Add water if it gets too thick. Season with S&P.
If you have am Instant Pot or pressure cooker – Cook for 15 minutes.
Serve over rice or mashed potatoes or – as I did – over mashed cauliflower. When I was done eating – I mixed the leftover mashed cauliflower directly into the stew. This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
This is as easy as putting everything into a slow cooker & leaving for 5 hours. The only prep I engaged in was soaking the beans overnight but that is not really necessary. I think even dry beans would be tender after 5 hours. Or – you could use canned beans & be absolutely sure they will be tender when you are ready to eat.
I love, love, LOVE lemongrass & I used tons in this – both fresh stalks & a pre-made paste in a tube – and I tasted none of it in this finished product so – if you can’t find lemongrass of any kind – just blow it off. I used a tube of lemongrass paste (made by Gourmet Garden & found in the produce section. They also make parsley & garlic etc in tubes) and 2 stalks of fresh lemongrass – though they were – admittedly – on their last legs. But, again, lemongrass was not a noticeable flavor in the finished product. Despite the lack of lemongrass flavors – this stew was hearty & delicious!
I used Beyond Meat vegan chicken because it is my favorite – but you can use any meat (faux or not) that you prefer.
Spicy Vegan Pakistani Chicken & White Bean Stew — for the Slow Cooker or Stove Top
Serves 6 easily with rice
INGREDIENTS
9 oz vegan chicken
2 cups white beans (dry or canned for slow cooker – but use canned for stove top)
3 cups water or stock
1 10 oz can Rotel or roasted tomatoes
1 13 oz can lite coconut milk
2 potatoes – cubed
1 onion – diced
6 oz frozen okra (optional)
12 oz frozen lima beans
2 stalks of lemongrass – smashed a bit with a roller & chopped into large hunks (so you can easily avoid eating it) – (optional)
5 TBS lemongrass paste – (optional)
Juice of half a lemon
3 garlic cloves – chopped
1/4 cup chili paste or sriracha (or to taste)
1 TBS turmeric
1 TBS ground coriander
1 TBS chili powder
1/2 tsp ground cardamom (optional)
1/4 cup chopped cilantro
Corn starch
Garnish – cooked rice, cilantro, diced red or green jalapenos
DIRECTIONS
Slow cooker – Put everything (except the cilantro) into a slow cooker & cook on high for 5-6 hours. If it is too thin – whisk 2 TBS corn starch into some water & stir it in. If it gets too thick – add water or stock. Stir in the cilantro.
Stove top – Same as above but you probably won’t need any water because you are using canned beans. Heat it to boil & simmer until the potatoes are cooked – maybe 30 minutes – depending on how big your potato cubes are. If it gets too thick – thin with some water. If it is too thin – whisk 2 TBS corn starch into some water & stir it in. When the vegetables are tender & it is heated through – stir in the cilantro.
Delightful-Delicious-Delovely 