LENTIL’S SHERPERD’S PIE
I LOVE this recipe! it is one of my favorite dishes…
- 2 Tablespoons vegetable oil
- 3/4 cup chopped onions
- 1 clove minced garlic
- 2 Tablespoons flour
- 1 1/3 cups vegetable broth
- 1/4 teaspoon dried thyme (i usually put lots extra…perhaps 1 teaspoon)
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon pepper
- 2 cups cooked lentils (or canned) i use the smaller brown lentils
- 1-10 oz package frozen mixed vegetables (i usually put in only corn and
- perhaps some fried mushrooms)
- 2 cups mashed potatoes (i make extra sice i like it potatoey)
Preheat the oven to 350 degrees F.
Grease a 9×5x3 loaf pan (i use a 9×14 glass cake pan usually because i don’t think the suggested size is big enough)In a med sized saucepan, heat oil and add onions and garlic.
cook, stirring until softened, about 2 minutes.
Stir in the flour until absorbed.
Add the broth, thyme, salt and pepper.
Cook, stirring until mixture comes to a boil.
Stir in lentils and vegetables.
Spoon into pan.
Place potatoes in a pastry bag and pipe them on top.
(ok…i never do this because i am lazy. i just use a spoon to put little scoops of potatoes on top and then spread them.
i usually make the potatoes creamy with some soy milk so they will spread easily)
Leave a hole in the centre so steam can escape or it tends to bubble out.
Bake 40 minutes or until potatoes are browned a bit on top.
This recipe came from a cookbook called 1000 vegetarian recipes by Carol Gelles…i would recommend it since although all the recipes are not vegan, they are clearly marked as vegan or lacto or whatever and usually substitutions for vegans are provided.
i have also mixed ground meat substitute (veggie ground round) in with the lentils before and it was pretty ok.
VEGETABLE POT PIE
- 1 pckg. pie crust
- 2 tbsp. margarine
- 2 medium onion
- 2 tbsp. white flour
- 2 cup vegtable broth
- 2 cups cooked vegtables (yellow squash, mushrooms, string beans, diced carrots, etc.)
Roast all vegtables in oven for one hour.Melt margerine in a medium saucepan.
Add onion and saute until soft and translucent about 7 minutes.
Add flour and stir until it starts to thicken.
Stirring constantly, pour vegtable broth in saucepan.
Continue stirring until sauce thickens, about 10 minutes.
Remove from heat.
Preheat oven 425 degrees.
Pour vegtables in pie crust and then sauce, cook about 35 minutes or until done
VEGAN MINCEMEAT AND APRICOT CRUMBLE PIE
You can use a basic mincemeat in this recipe and transform it into a luxury one by the addition of brandied apricots.
This festive tart is equally delicious served hot or cold.
- 225g / 8oz dried apricots
- 120ml / 8tbsp brandy
- 225g / 8oz ready-made shortcrust pastry
- 450g / 1lb jar of vegetarian mincemeat
- 225g / 8oz Bramley apples, peeled, cored and sliced
- juice of 1 lemon
- toasted flaked almonds, to decorate
- soya cream, to serve
- crumble topping
- 50g / 2oz plain flour
- 50g / 2oz ground almonds
- 50g / 2oz vegan margarine
- 50g / 2oz soft brown sugar
1. Pre-heat oven to 200C/400F/Gas Mark 6. Marinade the dried apricots in the brandy for at least 1 hour.2. Roll out the pastry and use to line a 22cm/9 inch loose-bottomed flan ring.
Prick the base with a fork and rest in the refrigerator for 30 minutes.
Line with baking parchment and baking beans and bake blind for about 10~15 minutes in the pre-heated oven.
Remove from the oven and allow to cool a little.
3. Chop up the marinated apricots and stir into the mincemeat with any remaining brandy.
Use to fill the base of the pastry case.
4. Slice the prepared apples, dip in lemon juice to prevent them discolouring and arrange on top of the mincemeat.
5. For the crumble topping: mix the flour and ground almonds in a bowl, rub in the vegan margarine and stir in the sugar.
6. Sprinkle the crumble topping on top of the apples and bake for 30~40 minutes until golden.
7. Decorate with toasted almonds and serve with vegan soya cream.
Tip: Ready-made shortcrust pastry can be bought in most supermarkets.
It is a great time saver in a busy festive season but, of course, you can make your own if you prefer.
TOFU SPINACH PIE
Serving Size : 1
Categories : Vegetables
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Fresh Spinach
1 1/2 lb Tofu
1 1/2 c Onions
3 Garlic cloves, minced or
Pressed
2 T Lemon juice
1/2 t Salt
x Canola oil
1 9″ pie shell
1. Preheat oven to 400 degrees.
2. In large pan over medium flame, cook spinach in canola oil, until
spinach completely wilts (ie. it will shrink and turn a darker green).
3. In another pan, saute onions and garlic until onion softens.
4. Mix in the cooked spinach, saute for a minute or two more.
5. Crumble in the tofu.
6. Add lemon juice and salt.
7. Pour mixture into pie shell.
8. Bake at 400 degrees about 30 minutes, until pie shell is golden.
Start off with a salad, then serve the spinach tofu pie with wild rice and
you’ve got a great veggie meal.
This recipe is adapted from TOFU COOKERY by Louise Hagler
Randomyzer's Sheppards Pie
This is an amazingly satisfying meal that tastes great. It is perfect for veggie students living on their own 'cuz it is cheap!
In a casserole dish…
1. Fry 1 large diced onion
2. Add 1 or 2 cloves garlic (diced)
Optional: add dry vegetable soup base (powder or cube)
3. Add 1 can Beans in Tomato sauce. Fry.
4. Add 1 can drained Lentils. Fry.
5. Add spices, herbs, etc…
6. Cover with 1 can drained vegetables and 1 can drained corn.
7. Cover with mashed potatoes.
8. Cover dish and bake at 400 for 10-20 minutes
Enjoy!!!!
SPINACH RICOTTA PIE dinner pastry
1 lb. ricotta cheese
3 beaten eggs
1 package frozen chopped spinach, thawed and drained
1 small onion, finely chopped
dash pepper
1/2 tsp. salt
1/2 tsp. basil
3 Tbsp. flour
1/2 cup grated cheddar cheese
dash nutmeg
1 cup sour cream
paprika
Line pie pan with pastry.
Saute onion and parsley in oil with seasonings.
Mix onions, cheeses, eggs, flour, and nutmeg
together well and fill pastry-lined pie pan.
Top with sour cream, spreading it to edges of pan.
Sprinkle with paprika.
Bake at 375* for 35-40 minutes, or until set and firm.
Makes 4 to 6 servings.
