Category Archives: Plant-Based Recipe

Pete’s Shepherd’s Pie

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Good morning…God morgen…Guten morgen…& Buenos días,

Last night I promised a few Danes that I’d post and share Pete’s amazing shepherd pie recipe. The first time I had it I literally swooned. The pie came right out of Pete’s oven – warm and delicious! He even gave me a container of it to-go. I had it again for lunch over the next couple of days and it was still just as delicious and filling. Thank you, Pete for sharing this delicious recipe!

Pie On Table

~Pete’s Shepherd Pie on Charlotte’s beautiful table~

Ingredients:

4 lbs Red Organic Potatoes – halved and cut into quarters

3-4 Organic Carrots – cut into thirds and chopped into smaller pieces

1 Sweet Onion – chopped

8 large Cremini Mushrooms – halved and sliced

1 Bag “Meat” crumbles (Vegan)

2 tbsp  Bragg’s Liquid Aminos

1 tsp Rosemary – finely chopped

1/2 cup Red Wine

1/2 Cup Vegetable broth + 3/4 Cup for Mashed Potatoes

1 tsp Black Pepper

Sea Salt to taste

2 tbsp Potato Flour – for thickening

1 – 12oz bag of frozen Organic Peas

2 large handfuls of Baby Spinach

1/2 stick of Earth Balance butter

5 tbsp Nutritional Yeast

1/2 tsp Garlic powder

Got all that? Great! Let’s get started on the process. It’s so easy to make, even a non-cook, or whatever you call yourself, can make this dish! Begin by washing the potatoes, followed by cutting off the spots/ends. Do Not include these in the dish!

Cutting Potatoes

Cut the potatoes in half, then into quarters. By now the water is boiling in a large pot. Cutting them this way will save time. Add a bit of salt and a little olive oil (or not) to the boiling water to prevent the potatoes from sticking.

Potatoes

After you got the potatoes going, work on the carrots. Cut them into thirds and then chop them into smaller pieces – like so.

Carrots

Then chop the sweet onion and cut the large Cremini mushrooms in half and then slice them. Add to the carrots.

Mixture in bowl

After all the chopping and slicing is done, get out a large pan and add either a little olive oil or some vegetable broth (if you’re on a “no-oil” regime) and heat it up. Add the meat crumbles and stir them around.

Boca

Afterwards add the carrots, mushrooms and onions to the mixture and blend together. Add Bragg’s Aminos, Rosemary, half a cup of red wine and stir it in. The alcohol will cook out, but add flavor. Also add half a cup of vegetable broth, black pepper and sea salt to taste.

Mixture in pan

Keep stirring all the ingredients together. Letting it cook for a little while (10 minutes or so).  Then add the potato flour, stirring rigorously. Next add the peas, stirring them into the mixture and finally two large handfuls of baby spinach. The peas and spinach go in last because they don’t need to be cooked as long. Put the vegetables and “meat” mixture over into a large casserole dish. The one I use is made of glass from Pyrex (9 x 13″ = 22.5 x 33 cm).

Pie with Mixture

~ Pre-Heat Oven to 350 ~

Time to work on the potatoes. You have drained the water, keeping the potatoes in the large pot that you cooked them in. You could, after they have cooked leave them sitting in the hot water. Add 3/4 cup of veggie broth + half stick of Earth Balance [vegan] butter, plus nutritional yeast and garlic powder. Using a potato masher, mash together until it the potatoes are nice and smooth.  When they are ready, spread the mashed potatoes on top. You may have extra mashed potatoes left over. Wonderful right!? It’s one of my weaknesses!

Pie with Potatoes

Plop this baby in the oven and bake for 30 minutes (at 350)…and Voila! Dinner or lunch is ready!

Enjoy!

Bon Appétit and Happy Holidays!

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Pete’s Pea Salad

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Happy Holidays, Vegalicious Readers!

It’s almost Christmas and I haven’t written since November. I’ve been so busy with work and getting my students ready for their holiday concert that there hasn’t been time, but I promise to make it up to you. I have some vegalicious recipes coming, including this one and have a few interviews lined up with some great people – so please check back! This first one is my friend Pete’s Pea Salad recipe. It’s seriously easy peasy to make! We are attending a Danish holiday party together and this is one of the dishes that we are bringing. Here’s a look at the finished product first.

Pete's Salad

First chop the sweet onion, then dice the water chestnuts and add seasoning.

Mixture

Water Chestnuts

Thaw two bags of Organic Sweet peas. First let them sit out for a while. Then put the bags in warm water and finally rinse under warm water in a strainer.

Peas

Add Veganaise to the mixture of onions & water chestnuts and add to the peas, which you will need a larger bowl for! While the peas were thawing, cut up the “meat” into crumbles and then let it brown slightly in a small pan. We couldn’t find Vegan Bacon, so we used Tofurky’s Hickory Smoked Deli Slices instead. Just so you know that you’ve got options!

Meat Crumbles

Tofurky

Ingredients:

2 – 12 oz bags of frozen organic peas

3/4 cups of Sweet Onion diced

1 can of water chestnuts sliced

1/4 cup of diced vegan bacon or Tofurky Hickory Smoked

3/4 cup of Veganaise

1 tsp of Braggs Organic Sprinkle 24 Herbs & Spices Seasoning

1/4 tsp of black pepper

1/4 tsp of dill – fresh is preferred – chopped

Final note: Mix the ingredients well, add Veganaise if you feel it needs extra. Refrigerate before consuming for at least an hour. Then mix together before serving!

ENJOY and Happy Holidays!