Shepard’s Pie – Vegan Style

  • 2 cups of TVP (Textured Vegetable Protein) granule, dehydrated and cooked with
  • 1 tbs Braggs Amino Acids, or soy sauce

  • 3 tsp of minced garlic, some for veggies and some for potatoes
  • 1 tsp of fresh sweet basil
  • 1 tsp of fresh oregano
  • 1 tsp of fresh thyme
  • 1 cup of fresh green beans, bite-sized pieces
  • 1 carrot, pealed and cut into bite-sized pieces
  • 1/2 cup broccoli, cut into bite-sized pieces
  • 1 large onion, chopped
  • 7 to 8 medium sized potatoes, cubed
  • (soy milk, soy butter, salt and pepper to taste–however you like your mashed potatoes)

Boil water for the potatoes and a separate pot to boil the veggies, blanched.

Boil Veggies for only a minute or so and then drain and set aside.

Sautee the onion in a bit of olive oil.  Add the herbs, some garlic and veggies.

Boil the potatoes until soft, drain and transfer to a bowl. Add Vegan butter, soy milk, salt, pepper and garlic. Mix with a mixture until smooth.

Preheat the oven at 350 degrees.

Grease a pan and layer in the “meat,” followed by a layer of veggies and finally the layer of potatoes.
Cook for 30 minutes; allow 10 minutes to cool.

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