Vegan Shepherd's Pie (Sort Of) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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:
1. 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).
2. Fry sliced leek, crushed garlic and ginger in olive oil over medium heat.
3. Add sliced mushrooms and fry until soft.
4. Add cooked rice, tamari (to your taste - I prefer the 2 tablespoons), and poppy seeds.
5. Stir together to heat through. Press into bottom of prepared baking dish.
6. 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.
7. Bake for about 20 minutes to heat through.
8. Serve with green salad.
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