I met up with some of my close friends for breakfast on Saturday. We try to do this about once a month during the colder months, when it's hard to keep in touch because of the weather.
One friend, Barb, is trying to figure out what to make for dinner for her new daughter-in-law and son, who are vegans. I told her I'd look through some recipes and post one. So here goes.
Vegan Sheppard's Pie
Serves
8
¼ cup almond or soy milk
2 Tbs. vegan spread, like Nature's Balance
¼ cup olive oil
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1½ lb.)
1 Tbs. Parsley
1 tsp. Basil
2 garlic cloves, chopped
1 tsp. sea salt
½ cup vegan cheese shredded -
½ cup dried breadcrumbs
1 red bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/2 cup frozen corn
1/8 tsp. ground black pepper
1. Place potatoes in large pot, cover with water, bring to a
boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with almond milk and vegan spread. Season with salt and pepper, and set aside.
3. Pour mixture into casserole dish and spread potato mixture over the top.
4. Bake 20 minutes, or until heated
through. (Baking will take less time if mashed potatoes are hot when you spread them on the top of the mixture.)
(If you want to spice this up a bit, add some sauteed Gimme Lean Sausage, which will add some protein.)
I don't know about all of you, but the cooler temperatures have driven me into the kitchen and all I want to do is cook - although I'd be just fine with someone cooking for me!
Sounds good.
Posted by: terry | October 31, 2009 at 07:31 PM