Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegetable pie (vegan cottage pie). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Vegetable pie (vegan cottage pie) is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Vegetable pie (vegan cottage pie) is something which I have loved my whole life.
This vegan cottage pie is great with chopped fresh parsley and greens such as kale, broccoli, or peas. If you want to add sauce, you could also whip up an additional side of vegan gravy or vegan whisky cream sauce. Variations/tips for vegan cottage pie Vegan cottage pie - this vegan shepherd's pie is the ultimate vegan comfort food! A meat-free mushroom and lentil base is topped with a cloud of fluffy mashed potato making a hearty, filling, healthy meal.
To get started with this recipe, we have to first prepare a few components. You can have vegetable pie (vegan cottage pie) using 12 ingredients and 6 steps. Here is how you cook that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Vegetable pie (vegan cottage pie):
- Prepare Several large potatoes
- Take 1 diced swede
- Make ready 2 onions
- Get 1 head broccoli
- Get Frozen edamame beans
- Get Frozen carrots
- Make ready Frozen mushrooms
- Get 2 cloves garlic
- Prepare 1 tin tomato purée
- Make ready Gravy
- Get Violife mozzarella
- Prepare Violife butter
This recipe is a great winter warmer and perfect for big family dinners. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Vegan Version: Use olive oil in place of butter and non-dairy milk in place of the yogurt. Meat Version: Add browned ground meat to the gravy mixture.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Vegetable pie (vegan cottage pie):
- Peel and chop potatoes and boil for 20 minutes
- Preheat the oven to 180 degrees.
- Chop all of the veg and put on to boil for 15 minutes.
- Drain the potatoes and mash with dairy free butter and pepper.
- Drain the veg but save the water. Place back on the heat and add the garlic, tomato purée and make up some bistro with the water you’ve just drained off from the veg. Stir well.
- Add your veg to an oven proof dish and layer the mash on top. Add some vegan cheese if you like. Place in the oven for 30-45 minutes until golden brown.
Vegan Version: Use olive oil in place of butter and non-dairy milk in place of the yogurt. Meat Version: Add browned ground meat to the gravy mixture. Pro Texture Tip: I chopped up half of my mushrooms so there would be a better texture variety in. Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken.
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