Vegan shepherd's pie

Recipe Information

Ingredients

• 5 russet potatoes, peeled and cut into 1-inch cubes

• 1/2 cup vegan mayonnaise

• 1/2 cup soy milk

• 1/4 cup olive oil

• 3 tablespoons vegan cream cheese substitute

• 2 teaspoons salt

• Cooking spray

• 1 tablespoon olive oil

• 1 large yellow onion, chopped

• 2 carrots, chopped

• 3 stalks celery, chopped

• 1/2 cup frozen peas

• 1 tomato, chopped

• 1 teaspoon Italian seasoning

• 1 clove garlic, minced

• 1 pinch ground black pepper

• 14 ounces vegan meatless burger crumbles

Directions

• Boil the potatoes in a pot over medium-high heat, reduce heat, cover, and simmer 25 minutes or until tender. Drain.

• Combine the vegan mayonnaise, soy milk, 1/4 cup olive oil, cream cheese substitute, and salt with the potatoes, mashing until the mixture is smooth and fluffy. Set aside.

• Preheat an oven to 400°F and coat a 2-quart baking dish with cooking spray.

• Heat 1 tablespoon olive oil in a large skillet over medium heat and cook the chopped onion, carrots, celery, peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, minced garlic, and black pepper. Reduce heat.

• Add the meatless burger crumbles and cook for about 5-6 minutes.

• Spread this mixture into the bottom of the baking dish. Top with the mashed potato mixture, smoothing into an even layer.

• Bake about 20 minutes, or until the casserole is heated through.

Nutrition (per serving)

• Calories: 422 cal

• Total fat: 8g

• Saturated fat: 3g

• Cholesterol: 5mg

• Sodium: 240mg

• Carbohydrate: 26g

• Fiber: 6g

• Protein: 10g