As my favorite season was approaching, I had trouble choosing my favorite fall recipe to share. This month I went with one I haven’t made in a while, a sort of vegan-take on a shepherd’s pie. In this case, it’s a sort of cheesy, beef-less, potato casserole.
- 5 potatoes peeled
- 1 ½ C vegetable stock
- 1 large carrot grated
- 1 large onion chopped
- 200g mushrooms sliced
- 2 garlic cloves minced
- 1 packet beefless ground crumble (I prefer Boca brand.)
- 2-3 Tbsp barbeque sauce
- 5 Tbsp soy sauce
- 2 Tbsp tomato paste
- 2 tsp curry powder
- 2 Tbsp Italian herbs
- 2 Tbsp red wine
- 2 tsp butter (I use Earth Balance brand.)
- ¼ C almond milk
- Salt and pepper to taste
- Quarter and boil potatoes until soft.
- In an oiled pan, sauté onion and garlic until translucent.
- Add carrot and mushroom, let cook down.
- Add beefless crumble and heat throughout.
- Add barbeque sauce, soy sauce, vegetable stock, tomato paste and red wine. Stir well.
- Finally, add Italian herbs and curry powder.
- Preheat the oven to 400 degrees Fahrenheit.
- Simmer for 15-20 minutes, until the sauce has thickened and reduced.
- Once the potatoes are ready to go, mash them with butter, milk and season with salt and pepper, then set aside.
- Once the sauce is reduced, pour into a 2 ½-quart baking dish.
- Top with the mashed potatoes and layer with your favorite vegan cheese, if you choose. (I prefer to use Daiya brand shredded cheddar cheese.)
- Bake for 30-40 minutes at 400 degrees Fahrenheit.
This a very warm, hearty dish with all the savory fall flavors you won’t be able to resist. Enjoy!
For Pointers who live on campus or have a university meal plan, don’t forget to try the many vegan, vegetarian and gluten-free options offered by Dining and Summer Conferences locations across campus.