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Vegan Shepherd's Pie

Vegan Shepherd's Pie

Boil sweet potatoes and golden Yukon potatoes. Sauté onions, soy sausage, fennel seeds, and chili flakes. Sauté zucchini, summer squash, spinach, and pepper separately. Mash potatoes with coconut milk and soy margarine. Layer ingredients in a pan, top with mashed potatoes. Bake, garnish, and serve with cashew cream sauce.Cashew Cream Sauce: Blend cashews, soy milk, and other ingredients. Warm in a saucepan.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Entrée, Main Course
Cuisine English
Servings 6 people
Calories 235 kcal

Equipment

  • oven
  • 2 containers
  • 1 saucepan
  • 2 pans
  • silver foil
  • 1 blender

Ingredients
  

Vegan Shepherd’s Pie:

  • 10 sweet potatoes
  • 2 zucchini
  • 2 summer squash
  • 1 red bell pepper
  • 2 soy sausage
  • 1 lb spinach
  • 4 Spanish onions
  • 1 lb fresh corn kernel roasted
  • ½ cup green fresh herbs chopped
  • 5 golden Yukon potatoes
  • 2 tablespoons red chili flakes
  • 3 tablespoons fennel seeds
  • 1 can coconut milk
  • 8 oz soy margarine
  • Salt and pepper to taste

Cashew Cream Sauce

  • 4 cups cashew nuts soaked in water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons soy gluten-free tamari
  • 32 fl oz soy milk
  • 2 tablespoons paprika
  • Salt and pepper to taste

Instructions
 

Vegan Shepherd’s Pie:

  • Rinse the sweet potatoes in cold water, peel the skin, and cut them into big dices. Soak in the water, totally immersed. Repeat for golden Yukon potatoes. Bring them to boil in two different containers.
  • While the potatoes are boiling, peel the onions, slice them thinly, and sauté in pan until brown in color. Mince the soy sausage—by hand or machine—and then sauté with the onions. Add the fennel seeds and chili flakes. Set aside.
  • Dice the zucchini, summer squash, spinach, and pepper, and sauté in a different pan.
  • Once the potatoes are boiled fully, drain in two different colanders. Mash them separately while adding coconut milk and soy margarine.
  • Take a half hotel pan, spray with pan coating so the food doesn’t stick, and layer all the ingredients with mashed potatoes on top.
  • Cover with silver foil and bake in the oven for 20 minutes at 350 degrees. Garnish with golden fried onions or fried sage leaf and serve with cashew cream sauce.

Cashew Cream Sauce

  • Drain the cashew from the water and transfer to a blender with the soy milk and other ingredients. Once blended, pour into a saucepan and warm on a low flame.

Video

Notes

Feel free to customize the vegetable filling by incorporating other seasonal vegetables of your choice like carrots, peas, or mushrooms.
Keyword vegetable