Post by gracoman on May 4, 2019 12:21:06 GMT -5
Whole foods plant based shepard's pie is an old standard that I make when having a mashed potato attack. Mmmmmm.... mashed potatoes. There are a gazillion plant based shepard's pie recipes out there but I almost always start with a base of lentils, onion, garlic, tomato paste. mushrooms, no salt veggie stock and garlic. The rest of the filling is usually what I have on hand combined with herbs and spices.
This time I added 1/2 pound of crumbled firm tofu. I don't eat much tofu anymore an thought it sounded interesting so gave it a try. I don't think it added anything so probably won't do it again so there's that.
The filling ingredients were sliced carrot, chopped onion, chopped celery, broccoli, riced cauliflower, peas, asparagus, 1 lb sliced white button mushrooms, sun dried tomatoes packed in water, lentils, 1/2 lb crumbled firm tofu, 3 T tomato paste, 2 T of dried thyme, dried oregano, black pepper mix, aleppo pepper to taste and 1 tsp urfa biber all sauteed in veggie stock. The filling binder was 1 1/3 cup veggie broth mixed with 2 T buckwheat flour.
The potato topping was made from mashed cooked yukon gold's mixed with soy milk, black pepper, yellow mustard and dusted with sweet paprika.
Baking this in a springform pan does not take any longer than a traditional baking pan but the presentation is impressive because it holds together. Even after sliced.
Out of the oven and cooling in the pan
Standing on its own
Technique, ratios and a slightly different recipe here
This time I added 1/2 pound of crumbled firm tofu. I don't eat much tofu anymore an thought it sounded interesting so gave it a try. I don't think it added anything so probably won't do it again so there's that.
The filling ingredients were sliced carrot, chopped onion, chopped celery, broccoli, riced cauliflower, peas, asparagus, 1 lb sliced white button mushrooms, sun dried tomatoes packed in water, lentils, 1/2 lb crumbled firm tofu, 3 T tomato paste, 2 T of dried thyme, dried oregano, black pepper mix, aleppo pepper to taste and 1 tsp urfa biber all sauteed in veggie stock. The filling binder was 1 1/3 cup veggie broth mixed with 2 T buckwheat flour.
The potato topping was made from mashed cooked yukon gold's mixed with soy milk, black pepper, yellow mustard and dusted with sweet paprika.
Baking this in a springform pan does not take any longer than a traditional baking pan but the presentation is impressive because it holds together. Even after sliced.
Out of the oven and cooling in the pan
Standing on its own
Technique, ratios and a slightly different recipe here