Vegan Shepherd's Pie (Sort Of)
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 1⁄2 cups cooked brown rice
- 1 tablespoon poppy seed
- 150 g shiitake mushrooms or 150 g oyster mushrooms
- 1 tablespoon olive oil
- 1 piece gingerroot, crushed (small knob)
- 2 garlic cloves, crushed
- 1 leek, sliced and washed
- 1 -2 tablespoon tamari (wheat free soy sauce)
- soymilk
- 1 (300 g) packet regular firm tofu
- 250 g pumpkin, cubed
- 1 -2 tablespoon coriander, chopped
- salt and pepper
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.