Vegetarian Shepherd'S Pie Recipe Video
Here is a delicious vegetarian/vegan thanksgiving meal recipe from Tamra Davies. It is perfect for those who don’t eat meat and still packs in a lot of flavor for this very hearty family meal.
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings10
Ingredients
Reviewer’s note:
Ingredients:
• 3-4 cups of chopped seasonal vegetables of choice (potatoes, sweet potatoes, carrots, onions)
• Leaves from a sprig of rosemary
• 1 clove garlic
• Olive oil
• Seitan, chopped
• Salt
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp maple syrup
• Onions, chopped
• Garlic, chopped
• Leeks, chopped
• Mushrooms, chopped
• Butter/butter substitute (earth balance), to taste
• Minced garlic, to taste
• Vegetable stock
• Toasted pumpkin seeds
Directions
Reviewer’s note:
Directions for preparation:
• Preheat oven to 450 F.
• Chop the vegetables. Arrange them on a baking pan.
• Drizzle with olive oil and sprinkle with the rosemary leaves.
• Add some maple syrup and salt to taste.
• Mix them so that everything is evenly coated.
• Roast the vegetables for 30-45 minutes. You can reserve and refrigerate.
• Sauté some onion and garlic in a skillet with olive oil and add the seitan when the onions begin to turn brown.
• Add some salt and brown the seitan.
• For the seitan sauce, mix the soy sauce, mirin and maple syrup and add some juice from the seitan package.
• Add the sauce to the sautéed seitan and cook a little more. You can reserve and refrigerate.
• Sauté the onions, garlic and leeks till they are soft.
• Add mushrooms to it.
• Add vegetable stock and simmer and stir. (Use 1 tbsp flour to thicken if needed)
• Boil some quartered potatoes in salted water till tender. (but not soggy)
• Drain and mash them with butter and minced garlic
• Add salt and pepper.
• Preheat the oven to 350 F.
• Make the roasted vegetable and seitan layer in a baking pan.
• Add a cup of vegetable stock and mashed potatoes.
• Bake for 30-40 minutes till the top is golden brown.
Directions for preparation:
• Preheat oven to 450 F.
• Chop the vegetables. Arrange them on a baking pan.
• Drizzle with olive oil and sprinkle with the rosemary leaves.
• Add some maple syrup and salt to taste.
• Mix them so that everything is evenly coated.
• Roast the vegetables for 30-45 minutes. You can reserve and refrigerate.
• Sauté some onion and garlic in a skillet with olive oil and add the seitan when the onions begin to turn brown.
• Add some salt and brown the seitan.
• For the seitan sauce, mix the soy sauce, mirin and maple syrup and add some juice from the seitan package.
• Add the sauce to the sautéed seitan and cook a little more. You can reserve and refrigerate.
• Sauté the onions, garlic and leeks till they are soft.
• Add mushrooms to it.
• Add vegetable stock and simmer and stir. (Use 1 tbsp flour to thicken if needed)
• Boil some quartered potatoes in salted water till tender. (but not soggy)
• Drain and mash them with butter and minced garlic
• Add salt and pepper.
• Preheat the oven to 350 F.
• Make the roasted vegetable and seitan layer in a baking pan.
• Add a cup of vegetable stock and mashed potatoes.
• Bake for 30-40 minutes till the top is golden brown.
Editors Review
Thanksgiving meal or party for vegetarians can be equally indulging making this pie with lots of vegetables. Watch Tamra Davis making Shepherd's Pie with lots of seasonal vegetables and flavors for her vegetarian friends. Right for a healthy and hearty family meal!Comments
Comments: 1 |
Add a Comment
veg foodie says :
wow, this is quite a bake! I have never used seitan before.. I watched quite a few of ur videos and I got great new vegan and veg ideas.. ! thanks for sharing!
Posted on: 17 November 2009 - 12:44pm
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