Vegan Shepherd's Pie (Sort Of)

"I don't remember where I found the original recipe for this now, but I've changed it quite a bit to suit the flavours I like and I absolutely love it. I make it often and enjoy it with a nice green salad and tangy apple cider vinegar salad dressing. Enjoy!"
 
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Ready In:
50mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 180 degrees Celsius. Grease a small to medium sized baking dish with olive oil spray (I used a glass dish which gives great results).
  • Fry sliced leek, crushed garlic and ginger in olive oil over medium heat.
  • Add sliced mushrooms and fry until soft.
  • Add cooked rice, tamari (to your taste - I prefer the 2 tablespoons), and poppy seeds.
  • Stir together to heat through. Press into bottom of prepared baking dish.
  • Cook and mash the pumpkin. Blend together with tofu, corriander, salt and pepper and a splash of soy milk. Spoon onto the rice mixture in the baking dish.
  • Bake for about 20 minutes to heat through.
  • Serve with green salad.

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RECIPE SUBMITTED BY

I absolutely love everything to do with food and have done since I was a child. I was forever under my Mothers feet in the kitchen ensuring I was involved in all meal preparation. I come from a long line of very creative home cooks and am all in favour of the slow food movement. There is nothing more relaxing or rewarding than coming home to a kitchen full of fresh ingredients and creating a delectable dish from scratch! I love to entertain and eat out and do both of these often.
 
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