Hello everyone. I hope you guys are having a great day so far. Sometimes you’re just in the mood for a favorite comfort food that is warming, savory and filled with your favorite vegetables and proteins. Enter Vegan Shepard’s pie, stage right. 🙂
Shepherd’s pie traditionally has been a savory comfort food filled with ground meat and vegetables. As a vegetarian, I wanted to remake this dish and replace the meat with proteins that would adequately take the place of the meat filling and provide a similar texture.
Extra firm tofu and beans gave me the texture and proteins I needed, and the mixed vegetables gave it the same look and feel of a regular shepherd’s pie just without meat. This vegan shepherd’s pie is also gluten, grain and dairy free which is great for those of us with an intolerance or have allergic reactions. Not to mention, its savory and nutritious.
So let’s start by preheating the oven to 400°F and boiling the potatoes.
Peel and cube the potatoes. Bring a medium-sized pot of water to boil and gently place potatoes in water. Cook until potatoes are tender. Remove from heat, drain, mash and set aside. I actually forgot to take a photo of this process. 🙁
In a wok or large frying pan saute the onion and garlic until tender and fragrant.
Add the tofu and saute with onions and garlic for 1- 2 mins. Add the peppers and mushrooms and saute for a few mins.
Add the mixed vegetables, black beans, paprika and sazon mix and stir fry for 5- 6 mins or until vegetables are tender and remaining liquids are absorbed.
You can substitute your favorite seasonings or browning sauce for the sazon mix. I just happen to like my homemade sazon mixture because it contains so many warm flavors and spices.
Use half the reserved mashed potatoes to line the bottom of the baking dish.
Top the filling with the remaining mashed potatoes to create a crust. Dot the top of the pie with small pats of vegan butter and top with vegan Parmesan cheese (optional). Here is a great recipe for vegan Parmesan cheese.
Bake at 400°F for 55 mins or until crust is golden brown. You will want to allow some time for cooling prior to serving, or it may fall apart if its cut immediately after baking.
Serve and enjoy.
I would love to hear from you. Please feel free to leave a comment below.
- 1 package (14 oz) Organic Tofu extra firm ( I used Nasoya)
- 5 large Potatoes- peeled, cubed & boiled
- 1 medium Onion- chopped
- 6 cloves Garlic- chopped
- 1 medium Yellow Pepper
- 1 med Red Pepper
- 1 cup Mixed vegetables
- 1½ cups cooked Black beans (1 can)
- 2 tbsp Coconut oil
- 1½ tsp Sazon mix or your favorite browning sauce/ seasonings
- ½ tsp Paprika
- Preheat oven at 400°F
- Peel and cube potatoes
- Bring a medium-sized pot of water to boil
- Gently place potatoes in water
- Cook until potatoes are tender
- Remove from heat, drain, mash and set aside
- Drain and remove tofu from package
- Squeeze out excess water from tofu
- Crumble into small pieces and set aside
- Wash and chop onions and garlic- set aside
- Wash and chop peppers- set aside
- Thaw or prepare mixed vegetables- set aside
- In a wok or large frying pan saute the onion and garlic until tender
- Add the tofu and saute for 1- 2 mins
- Add peppers, mushrooms, mixed vegetables and black beans
- Add sazon and stir fry for 5- 6 mins or until vegetables are tender and remaining liquids are absorbed.
- Mash the potatoes and set aside
- Use half the mashed potatoes to line the bottom of the dish
- Fill the baking dish with the prepared filling. Push down the filling to make it compact
- Top with the remaining mashed potatoes to create a crust
- Dot the top of the pie with vegan butter
- Bake at 400°F for 55 mins until crust is golden brown
- Cool and serve.
Have you tried Vegan shepherd’s pie? What proteins or vegetables have you used as a substitute for meat?