Hi everyone! We wanted to make this recipe for Christmas, but we finally made this incredibly roasted vegies and baked tofu with quinoa because we thought it was easier to make than the shepherd’s pie, but it’s not, this is a simple recipe and we love it so much! It’s the perfect dinner and is also great for special occasions.
Our recipe is low in fat and so delicious you’re not going to miss the oil. To sauté the veggies, we used some water, although you can also use vegetable broth, tamari or soy sauce instead. It’s a super tasty dish and it reheat so well, yay! We haven’t frozen it, but I’m pretty sure it will work.
Lentils are an amazing meat substitute, but feel free to use other legumes you’ve got on hand. Some vegans use textured soy protein, but we think it’s a refined and processed food, so we try to avoid them as much as we can.
Hope you enjoy this recipe and if you make it, please let us know in the comments below!
- We didn’t peel the potatoes, but it’s up to you. Feel free to boil the potatoes instead of steaming them.
- This recipe always works, so you can use other veggies, herbs or spices. Fresh tomatoes can be used instead of the canned tomatoes or even you can replace them with some tomato sauce.
- If you can’t find nutritional yeast, use brewer’s yeast instead or just add some beer.
For the mashed potatoes:
- 1 pound potatoes (450 g), peeled and cubed
- 1/4 cup unsweetened plant milk of your choice (65 ml), I used soy milk
- 2 tbsp extra virgin olive oil or melted vegan butter
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
For the filling:
- 1–2 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, sliced
- 1 carrot, peeled and chopped
- 1/2 red bell pepper, chopped
- 1/4 cup red wine, optional (65 ml)
- 1/2 cup frozen peas (80 g)
- 2 tbsp tomato paste, optional
- 1 15-ounce can chopped tomatoes (425 g)
- 1/2 15-ounce can lentils (210 g), drained and rinsed
- 1 tsp paprika
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp sea salt
- 1/8 tsp ground black pepper
- Steam or boil the potatoes for about 15 to 20 minutes or until they’re soft. Drain and set aside.
- In the meantime, add the oil to a large pot and when it’s hot, add the veggies (onion, garlic, carrot, and red bell pepper) and cook over medium-high heat for about 5 to 10 minutes or until they’re soft. Then add the wine, stir and cook for another 5 minutes.
- Add all the remaining ingredients (peas, tomato paste, canned tomatoes, lentils, paprika, oregano, rosemary, salt, and pepper), stir, and cook over medium-high heat for about 10 to 15 minutes.
- To make the mashed potatoes just place the potatoes in a large bowl and mash them using a potato masher, a fork, or even an immersion blender. Add all the remaining ingredients (milk, oil or vegan butter, nutritional yeast, salt, and pepper) and mash again.
- Now put the filling in a casserole tray and top with the mashed potatoes.
- Then use a fork and score the top to create grooves that will brown easily (this step is optional).
- Preheat the oven to 355ºF or 180ºC. Bake the pie for about 20 to 25 minutes or until golden brown.
- Feel free to add any veggies, herbs (dried or fresh), or spices you like.
- If you don’t eat oil, just use some water or vegetable stock instead.
- If you don’t want to use wine, just add some water or vegetable stock instead.
- Tomato paste works great, but you use some fresh or canned tomatoes or some tomato sauce instead.
- Recipe adapted from The Happy Pear.
- Serving Size: 1/4 of the recipe
- Calories: 245
- Sugar: 10.8g
- Sodium: 763mg
- Fat: 1.8g
- Saturated Fat: 0.2g
- Carbohydrates: 46.8g
- Fiber: 13.1g
- Protein: 13.7g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!