Even if you don't follow a vegan lifestyle, chef Natalia Levey says your body and tastebuds will love this delicious recipe for St. Patrick’s Day. She joined GDL to walk us through her recipe for vegan Shepherd’s Pie. Enjoy! Learn more at healthyintent.com.
Vegan Shepherd’s Pie
Ingredients:
For the mushroom mixture:
1 onion, chopped
1 med. carrot, chopped
2 celery sticks, chopped
8 oz. mushrooms
16 oz. can of garbanzo beans, drained (liquid reserved)
For the mash:
5-6 med size potatoes, peeled
1/4 cup cooking liquid from boiling potatoes
2 T. nutritional yeast
1/4 cup vegan cream cheese (I use Kite Hill brand - chive or veggie)
Approx.. 1/4-1/2 cup of reserved liquid from garbanzo beans can
2 T. each of BBQ sauce, ketchup, Worcestershire sauce
chopped parsley for garnish
Cooking directions:
1. Peel and cut potatoes, add some salt to the pot, bring to boil and simmer until soft.
2. Sauté mushrooms mixture about 10-15 minutes or until completely cooked through and soft.
3. To the food processor, add: chickpeas, mushrooms mixture, BBQ sauce, ketchup and Worcestershire sauce.
Pulse until desired consistency.
4. To the potatoes: add some cooking liquid, chickpea liquid, almond cream cheese, nutritional yeast; mash all together.
5. To a baking dish: add a layer of mushroom mash, top with potatoes and bake in 350F oven for about 10 minutes.
6. If desired, broil top till golden. Sprinkle some parsley on top.
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When she's not working, Java is very passionate about giving back to the community, having served on the corporate boards for The Boys and Girls Club of North Mississippi, The Civic Ballet Company, The Doniphan Dance Project and the Leadership Council for the Boys and Girls Club of Central Alabama. She has volunteered also with a number of civic organizations.