I don’t like being negative.
In fact, I think being a positive vegan is one of the best things we can do. With so much anger pointed towards us by meat loving omnivores, it is nice to be positive in return. I firmly believe this is the best way to spread the love and message of veganism.
I think this is especially true when it comes to food. I talk about how awesome vegan food is so much that I am sure people are sick of hearing about it. “Yes, we know fried tofu with nutritional yeast is the best thing ever… We get it!”
When it comes to vegan recipes I have been pretty lucky. There are so many creative vegans out there coming up with really clever concepts and twists on old classics. I bow to these people because I am totally unable to be as creative as these folks. Maybe someday I will. But, until then just talk about others stuff. Which, I am perfectly okay with.
So, my latest attempt it a definite twist on old classic, shepherds pie. If you have never had it, it is basically a bowl of stuff mixed together, add gravy, and cover it in potatoes. Umm, awesome! So when I saw this super easy recipe for vegan shepherds pie, I had to try it!
Sadly, this just did not live up to my expectations. It was just okay. When you cover something in mashed potatoes, there is no excuse for it not to be at least okay. Alas, you can judge for yourself. I have included some extra special thoughts, along with the recipe, after the jump.
Vegan Shepherd’s Pie
Source: VegNews E-Newsletter (March)
6 medium potatoes, washed, cubed, and steamed for 15 minutes
Salt and pepper to taste
1 tablespoon olive oil
2 cloves garlic, minced
1 pound firm tofu
1 large onion, chopped
1 cup green peas
1 teaspoon each dried basil and dried oregano
1 15-ounce can condensed tomato soup
Preheat oven to 350 degrees. In a large bowl, mash potatoes and add salt and pepper to taste. Set aside.
In a large sauté pan, heat olive oil. Add chopped onions and garlic, and heat until onions are translucent. Mash tofu and add to pan. Continue cooking on medium-high heat for 4 to 5 minutes. Add peas, basil, and oregano. Cook for one to two more minutes, and then set aside.
Lightly grease a 9-inch casserole dish. Spread tofu hash as the first layer; then, spread the tomato soup, and finally, the mashed potatoes. Bake for 25 to 30 minutes
Chubby Vegan Notes
- This is crazy easy, which is a huge plus!
- I think tofu was the wrong choice for this. A package of fake meat crumbles would be a million times better. You could even steam and crumble tempeh if you avoid fake meat. I love tofu but in this it just did not work right for me.
- Peas are delicious, but I think you could add some more vegetables, like carrots and corn, to make this a little bit heartier.
- Tomato soup…? I don’t know about you but I think that is a little weird. If you have a recipe for vegan brown gravy I would definitely use that before tomato soup. Soup is easy, easy, easy, but a little odd.
- For a fun twist, I think using sweet potatoes would make this even better. I have a major crush on sweet potatoes though, so take that as you will.
- Shepherd’s Pie is peasant food and should be adjusted as you see fit. A peasant would use what they had, so you should do the same.
- If you have any more ideas on how to jazz this baby up, share them my way!