I've discovered some wonderful recipes since switching to a plant-based diet over a year ago. Of all the recipes, though, this one is my favorite. I don't remember the original source, but I've revised the recipe so much that it doesn't really matter. It's a little time consuming, chopping the veggies, but it's so worth the effort.
I've made this dish more than any other in the past year....
Vegan Shepherd's Pie
2 lbs potatoes (about 6 cups)
1 small onion, diced
2 stalks celery, diced
8 oz mushrooms, chopped
4 small carrots, diced
2 garlic cloves, minced
1 1/2 cups vegetable stock
1 tbsp dried crushed rosemary
15 oz can lentils, drained and rinsed
10 oz bag frozen corn
Salt and Pepper to taste
1/4 cup vegan butter (Earth Balance)
1/4 cup unsweetened almond milk
Preheat oven to 425°.
Peel, cut, rinse and boil potatoes until tender.
While potatoes are cooking saute onion, celery, mushrooms, carrots, and garlic in oil of your choice.
When sauted veggies are tender, add vegetable stock, rosemary, lentils, corn, salt and pepper. Stir well. Simmer 2-3 minutes.
Drain potatoes. Add milk and butter. Whip or mash.
Place veggies in 9 x 13 baking dish. Spread potatoes evenly over the top.
Bake 30 minutes until top begins to brown. Remove from oven and let sit 10 minutes.
A few more vegan recipes I've enjoyed lately:
Peanut-Kale Black Rice BowlHealthy. Happy. Life.
I really love kale, but seldom eat it raw....until now.
The sweet peanut dressing in this salad is delicious! I like to make double the dressing.
Not only is kale one of the healthiest vegetables, black rice is full of antioxidants, making for a very nutritious combination!
Vegan Coffee Cake MuffinsLove and Lemons
These muffins are a real treat. Yes, there is sugar and I wouldn't classify them as totally "healthy" but they are much healthier than any processed muffin.
Even though they are vegan... no eggs, butter or dairy milk... you would never know!
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