Vegan Shepherd’s Pie | Gluten-free, Oil-free
Hey guys 🙂
I don’t know about you, but I’m always in the mood for comfort food.
This vegan shepherd’s pie is gluten-free, oil-free and very easy to make. What I love about this pie is that it is easily customizable — if for some reason you don’t have all the vegetables listed below, you can totally use other vegetables. It will be as delicious and comforting.
My favourite part about this shepherd’s pie is without doubt the smooth and creamy layer of potato puree. I also love how the nutritional yeast becomes slightly crispy when baked and adds a nice and cheesy flavour. Yum!
Now, not only is this shepherd’s pie delicious, but it is also very healthy and nutritious. It will provide you with protein and iron from the lentils and the nutritional yeast, complex carbohydrates from the potatoes and a good amount of fiber and vitamins from the vegetables.
Ingredients
Instructions
for full recipes please see : bloomingnolwenn.com
I don’t know about you, but I’m always in the mood for comfort food.
This vegan shepherd’s pie is gluten-free, oil-free and very easy to make. What I love about this pie is that it is easily customizable — if for some reason you don’t have all the vegetables listed below, you can totally use other vegetables. It will be as delicious and comforting.
My favourite part about this shepherd’s pie is without doubt the smooth and creamy layer of potato puree. I also love how the nutritional yeast becomes slightly crispy when baked and adds a nice and cheesy flavour. Yum!
Now, not only is this shepherd’s pie delicious, but it is also very healthy and nutritious. It will provide you with protein and iron from the lentils and the nutritional yeast, complex carbohydrates from the potatoes and a good amount of fiber and vitamins from the vegetables.
Ingredients
- For the base:
- 150 g green lentils, cooked
- 3 carrots
- 200 g button mushrooms
- 3 celery sticks
- 240 g canned sweet corn, drained
- 2 onions
- 1 clove of garlic
- 200 g tomato sauce
- For the top layer:
- 700 g potatoes
- 20 cl soy cream
- nutritional yeast
- salt and pepper to taste
Instructions
- For the base:
- Chop the garlic, onions, carrots, mushrooms and celery.
- Place the chopped garlic and onions in a pot with a little bit of water and cook for 10 minutes.
- Add in the carrots, mushrooms, celery, curry powder, pepper and tomato sauce and cook over medium heat for 15 minutes.
- .......................................
for full recipes please see : bloomingnolwenn.com
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