Nava’s #Hearty #Lentil #and #Mushroom #Shepherd’s #Pie
This vegan shepherd’s pie is a delicious, hearty stew of mushrooms and lentils included by mashed potatoes. Perfect for Thanksgiving or anytime!
Ingredients
8 huge or 10 medium potatoes
2 tablespoons nonhydrogenated margarine* optional, see notes
1/2 cup rice milk
Salt to taste
2 tablespoons olive oil* optional, see notes
1 huge onion finely chopped
2 cloves garlic minced
6 ounces cremini or child bella mushrooms
2 15-ounce cans Lentils or about 3 1/2 cups cooked lentils with somewhat in their cooking liquid, frivolously tired but no longer rinsed
2 tablespoons dry red wine optional
1-2 Tablespoons reduced-sodium soy sauce or Bragg’s liquid aminos*
2 teaspoons seasoning mix akin to Spike or Mrs. Dash
1/2 teaspoon dried thyme
Freshly flooring pepper to taste
3 tablespoons cornstarch or arrowroot
8-10 Ounces child spinach or arugula leaves
1 cup contemporary bread crumbs or panko bread crumbs gluten-free if needed
Instructions
Peel and cube the potatoes. Place in a huge saucepan with sufficient water to cover. Bring to a simmer, then conceal and simmer till tender, about 20 minutes. Drain and move to a small blending bowl.
Stir the margarine into the potatoes till melted, then upload the rice milk and mash till fluffy. Cover and set apart till needed. Preheat the oven to 400 degrees.
While the potatoes are cooking, warmth the oil in a medium skillet. Add the onion and sauté over medium warmth till translucent. Add the garlic and mushrooms and hold to sauté till the onion is golden.
Add the lentils and their liquid and carry to a comfortable simmer. Stir within the non-obligatory wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with simply sufficient water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, somewhat at a time, cooking simply till it’s all wilted down. Remove from the heat; type to modify seasonings on your liking.
Lightly oil a 2-quart (preferably round) casserole dish, or NULL deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour within the lentil mixture, then unfold the potatoes evenly over the top. If utilizing NULL pie plates, divide every combination evenly among them.
Bake for 30 to 35 minutes, or till the potatoes start to turn golden and fairly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.
Notes
Susan's Notes
*This recipe comes out both delicious with out the margarine or olive oil. Mash the potatoes with the rice milk only, and use a non-stick pan to sauté the onion, together with a touch of vegetable broth if had to evade sticking.
Most traditional soy sauce accommodates gluten. Look for a specially-marked gluten-free model if you are cooking for human being who is gluten-sensitive and omit if soy is an issue.
Nutrition (per serving, margarine and oil omitted): 283 calories, 8 energy from fat, <1g whole fat, 0mg cholesterol, 331.1mg sodium, 1319.1mg potassium, 57.5g carbohydrates, 11.2g fiber, 4.2g sugar, 12.7g protein, 7 points. (Nutrition courtesy of FatFree Vegan Kitchen–any errors are mine.–SV)
Nutrition Facts
Nava's Hearty Lentil and Mushroom Shepherd’s Pie
Amount Per Serving (1 Serving)
Calories 338 Calories from Fat 64
% Daily Value*
Total Fat 7.1g 11%
Sodium 1391mg 58%
Total Carbohydrates 57.5g 19%
Dietary Fiber 11.2g 45%
Sugars 4.2g
Protein 12.7g 25%
When Nava Atlas requested me on the start of final yr to take the pictures for Vegan Holiday Kitchen, I concept about it for about a day after which gave her an emphatic “Yes!” She warned me that she would desire extra pictures than I’d taken for her past book, Vegan Express–about five occasions as many–but I’d realized so quite a bit from that journey that I was pleased to get the threat to work with Nava again.
In the spring of 2010, simply because it was beginning to warmth up right right here within the Deep South, we got to work on Thanksgiving recipes whereas foods like butternut squash have been nonetheless available. I might have been running a blog about spring vegetables like asparagus, however it nonetheless appeared like autumn in my home as I ready and photographed fall favorites from Coconut Butternut Squash Soup to Pumpkin Cheesecake with a Hint of Chocolate:
Pumpkin Cheesecake with a Hint of Chocolate
Nava spent quite a bit of 2010 writing the over 200 recipes in her book, pausing when she created a especially photogenic one to ship me the recipe so that I might prepare dinner it in my kitchen and take its photograph on my eating room table. It was anything of an art challenge for me, as I tried to recreate the feeling of the vacation related with every recipe. It might have been a steamy Mississippi June outside, but, inside, my eating room desk was set with silver candlesticks for Rosh Hashanah as Sweet Potato Tzimmes got its photo-op. It felt like a year-long social gathering for my family, who have been pleased to feast on the meals after every photograph shoot.
Over the process that year, I realized quite a bit about Nava’s sort of cooking. She favors foods that might be discovered in virtually any supermarket within the U.S.–beans, grains, tofu, and vegetables–and when she will get “fancy,” its via the use of readily-available foods like sun-dried tomatoes, olives, and pine nuts. Though there are recipes that name for packaged vegan merchandise like seitan and non-dairy cheese, the emphasis is on seasonal produce.
In the Thanksgiving chapter, for instance, you won’t notice recipes for faux turkey but will notice fundamental dishes presenting the “Three Sisters” of Native American mythology–squash, corn, and beans–as nicely as grain-stuffed winter squash and a pot pie crammed with veggies. Many of the recipes are very easy, or even the extra complex ones use time-savers like canned beans and packaged baked tofu, that you possibly can opt for to make use of or opt to make from scratch. Like most vegan cookbooks, Vegan Holiday Kitchen does use oil, although in most circumstances it is eliminated, as within the shepherd’s pie below.
The e e-book is divided into five chapters revolving round probably probably the foremost food-centric holidays–Thanksgiving, Christmas and the Holiday Season, Jewish Holidays (Passover, Rosh Hashanah, and Hanukkah), Easter, Independence Day and Summer Entertaining–as nicely as a sixth chapter on Brunches, Appetizers, and Potluck Dishes. Each chapter consists of appetizers, salads, aspect dishes, and muffins as nicely as fundamental dishes, and the recipes are fantastically laid-out, one to a page, and are labeled so that folks seeking gluten-free, soy-free, or nut-free concepts can inform at a look regardless of even if a recipe matches their needs.
While the recipes are great, at the least as vital to me are the chapter introductions, which Nava fills with ideas for creating enjoyable vacation feasts and a wealth of news about vacation traditions, as nicely as extras akin to an broad info to vegan grilling. (In addition to taking the photos, I contributed five recipes that have formerly appeared on this blog, together with my favourite fat-free cake.)
I’m genuinely biased, but I suppose Vegan Holiday Kitchen is a lovely book. When it involves my very own photography, I’m my harshest critic, but I’m pleased with most of the pictures as nicely because the fabulous process the designer did with the structure and cover. (The pictures you notice on this publish are “rejects,” no longer those really used within the book.) It would make a effective present for anyone–vegan or not–who is interested in expanding their vacation menu options.
This vegan shepherd’s pie was an enormous hit with my family, and although it seems within the Christmas chapter of the book, it will be a delicious fundamental dish for Thanksgiving, too. Like all the recipes within the book, this hearty pie will allure to omnivores as nicely as vegans. And it’s secure for these of you on gluten-free diets as lengthy as you use gluten-free breadcrumbs. Happy Holidays!
Ingredients
8 huge or 10 medium potatoes
2 tablespoons nonhydrogenated margarine* optional, see notes
1/2 cup rice milk
Salt to taste
2 tablespoons olive oil* optional, see notes
1 huge onion finely chopped
2 cloves garlic minced
6 ounces cremini or child bella mushrooms
2 15-ounce cans Lentils or about 3 1/2 cups cooked lentils with somewhat in their cooking liquid, frivolously tired but no longer rinsed
2 tablespoons dry red wine optional
1-2 Tablespoons reduced-sodium soy sauce or Bragg’s liquid aminos*
2 teaspoons seasoning mix akin to Spike or Mrs. Dash
1/2 teaspoon dried thyme
Freshly flooring pepper to taste
3 tablespoons cornstarch or arrowroot
8-10 Ounces child spinach or arugula leaves
1 cup contemporary bread crumbs or panko bread crumbs gluten-free if needed
Instructions
Peel and cube the potatoes. Place in a huge saucepan with sufficient water to cover. Bring to a simmer, then conceal and simmer till tender, about 20 minutes. Drain and move to a small blending bowl.
Stir the margarine into the potatoes till melted, then upload the rice milk and mash till fluffy. Cover and set apart till needed. Preheat the oven to 400 degrees.
While the potatoes are cooking, warmth the oil in a medium skillet. Add the onion and sauté over medium warmth till translucent. Add the garlic and mushrooms and hold to sauté till the onion is golden.
Add the lentils and their liquid and carry to a comfortable simmer. Stir within the non-obligatory wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with simply sufficient water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, somewhat at a time, cooking simply till it’s all wilted down. Remove from the heat; type to modify seasonings on your liking.
Lightly oil a 2-quart (preferably round) casserole dish, or NULL deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour within the lentil mixture, then unfold the potatoes evenly over the top. If utilizing NULL pie plates, divide every combination evenly among them.
Bake for 30 to 35 minutes, or till the potatoes start to turn golden and fairly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.
Notes
Susan's Notes
*This recipe comes out both delicious with out the margarine or olive oil. Mash the potatoes with the rice milk only, and use a non-stick pan to sauté the onion, together with a touch of vegetable broth if had to evade sticking.
Most traditional soy sauce accommodates gluten. Look for a specially-marked gluten-free model if you are cooking for human being who is gluten-sensitive and omit if soy is an issue.
Nutrition (per serving, margarine and oil omitted): 283 calories, 8 energy from fat, <1g whole fat, 0mg cholesterol, 331.1mg sodium, 1319.1mg potassium, 57.5g carbohydrates, 11.2g fiber, 4.2g sugar, 12.7g protein, 7 points. (Nutrition courtesy of FatFree Vegan Kitchen–any errors are mine.–SV)
Nutrition Facts
Nava's Hearty Lentil and Mushroom Shepherd’s Pie
Amount Per Serving (1 Serving)
Calories 338 Calories from Fat 64
% Daily Value*
Total Fat 7.1g 11%
Sodium 1391mg 58%
Total Carbohydrates 57.5g 19%
Dietary Fiber 11.2g 45%
Sugars 4.2g
Protein 12.7g 25%
When Nava Atlas requested me on the start of final yr to take the pictures for Vegan Holiday Kitchen, I concept about it for about a day after which gave her an emphatic “Yes!” She warned me that she would desire extra pictures than I’d taken for her past book, Vegan Express–about five occasions as many–but I’d realized so quite a bit from that journey that I was pleased to get the threat to work with Nava again.
In the spring of 2010, simply because it was beginning to warmth up right right here within the Deep South, we got to work on Thanksgiving recipes whereas foods like butternut squash have been nonetheless available. I might have been running a blog about spring vegetables like asparagus, however it nonetheless appeared like autumn in my home as I ready and photographed fall favorites from Coconut Butternut Squash Soup to Pumpkin Cheesecake with a Hint of Chocolate:
Pumpkin Cheesecake with a Hint of Chocolate
Nava spent quite a bit of 2010 writing the over 200 recipes in her book, pausing when she created a especially photogenic one to ship me the recipe so that I might prepare dinner it in my kitchen and take its photograph on my eating room table. It was anything of an art challenge for me, as I tried to recreate the feeling of the vacation related with every recipe. It might have been a steamy Mississippi June outside, but, inside, my eating room desk was set with silver candlesticks for Rosh Hashanah as Sweet Potato Tzimmes got its photo-op. It felt like a year-long social gathering for my family, who have been pleased to feast on the meals after every photograph shoot.
Over the process that year, I realized quite a bit about Nava’s sort of cooking. She favors foods that might be discovered in virtually any supermarket within the U.S.–beans, grains, tofu, and vegetables–and when she will get “fancy,” its via the use of readily-available foods like sun-dried tomatoes, olives, and pine nuts. Though there are recipes that name for packaged vegan merchandise like seitan and non-dairy cheese, the emphasis is on seasonal produce.
In the Thanksgiving chapter, for instance, you won’t notice recipes for faux turkey but will notice fundamental dishes presenting the “Three Sisters” of Native American mythology–squash, corn, and beans–as nicely as grain-stuffed winter squash and a pot pie crammed with veggies. Many of the recipes are very easy, or even the extra complex ones use time-savers like canned beans and packaged baked tofu, that you possibly can opt for to make use of or opt to make from scratch. Like most vegan cookbooks, Vegan Holiday Kitchen does use oil, although in most circumstances it is eliminated, as within the shepherd’s pie below.
The e e-book is divided into five chapters revolving round probably probably the foremost food-centric holidays–Thanksgiving, Christmas and the Holiday Season, Jewish Holidays (Passover, Rosh Hashanah, and Hanukkah), Easter, Independence Day and Summer Entertaining–as nicely as a sixth chapter on Brunches, Appetizers, and Potluck Dishes. Each chapter consists of appetizers, salads, aspect dishes, and muffins as nicely as fundamental dishes, and the recipes are fantastically laid-out, one to a page, and are labeled so that folks seeking gluten-free, soy-free, or nut-free concepts can inform at a look regardless of even if a recipe matches their needs.
While the recipes are great, at the least as vital to me are the chapter introductions, which Nava fills with ideas for creating enjoyable vacation feasts and a wealth of news about vacation traditions, as nicely as extras akin to an broad info to vegan grilling. (In addition to taking the photos, I contributed five recipes that have formerly appeared on this blog, together with my favourite fat-free cake.)
I’m genuinely biased, but I suppose Vegan Holiday Kitchen is a lovely book. When it involves my very own photography, I’m my harshest critic, but I’m pleased with most of the pictures as nicely because the fabulous process the designer did with the structure and cover. (The pictures you notice on this publish are “rejects,” no longer those really used within the book.) It would make a effective present for anyone–vegan or not–who is interested in expanding their vacation menu options.
This vegan shepherd’s pie was an enormous hit with my family, and although it seems within the Christmas chapter of the book, it will be a delicious fundamental dish for Thanksgiving, too. Like all the recipes within the book, this hearty pie will allure to omnivores as nicely as vegans. And it’s secure for these of you on gluten-free diets as lengthy as you use gluten-free breadcrumbs. Happy Holidays!
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