Before I even post this recipe I would like to mention that there is tofu in it. OMG! But PLEASE give it a try. The tofu is diced to a very fine mince (think ground beef texture) and sauteed with onions and olive oil first. Tofu gives "chew" which is sometimes missing in meatless meals. Give it one more try.
https://www.soscuisine.com/recipe/vegetarian-shepherd-pie
Quantity : 3 servings
Preparation : 25 min
Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside. Cut the tofu into small dices.
Heat the oil in a pan over medium-high heat. Add the chopped onion and sauté 3 min until translucent, then add the tofu dices and sauté 2-3 min, with stirring, until they are nicely coloured. Stir in the diced tomatoes, mushrooms, tomato paste, Tabasco sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper. Remove the pan from the heat and tranfer the contents to a large baking dish, or distribute into individual baking dishes.
Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash until creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the tofu mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
https://www.soscuisine.com/recipe/vegetarian-shepherd-pie
Preparation : 25 min
Cooking : 30 min
350 calories/serving
Ingredients
350 calories/serving
Ingredients
2 1/2 potatoes 500 g
1/2 onions, finely chopped 100 g
8 button (white) mushrooms, thinly sliced 110 g
1 tbsp olive oil 15 mL
220 g firm regular tofu, cut into small dices 1 1/4 cup
1/2 cup canned tomatoes (diced) 130 g
1 tbsp tomato paste 15 mL
8 drops Tabasco sauce 0.63 mL
1/2 cup vegetable broth, low-sodium 125 mL
1/2 cup frozen peas 60 g
1/2 cup milk, partly skimmed, 2% 125 mL
1 tbsp butter, unsalted 14 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
Before you start
For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full.
Method
Preheat the oven to 205°C/400°F.
1/2 onions, finely chopped 100 g
8 button (white) mushrooms, thinly sliced 110 g
1 tbsp olive oil 15 mL
220 g firm regular tofu, cut into small dices 1 1/4 cup
1/2 cup canned tomatoes (diced) 130 g
1 tbsp tomato paste 15 mL
8 drops Tabasco sauce 0.63 mL
1/2 cup vegetable broth, low-sodium 125 mL
1/2 cup frozen peas 60 g
1/2 cup milk, partly skimmed, 2% 125 mL
1 tbsp butter, unsalted 14 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
Before you start
For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full.
Method
Preheat the oven to 205°C/400°F.
Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside. Cut the tofu into small dices.
Heat the oil in a pan over medium-high heat. Add the chopped onion and sauté 3 min until translucent, then add the tofu dices and sauté 2-3 min, with stirring, until they are nicely coloured. Stir in the diced tomatoes, mushrooms, tomato paste, Tabasco sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper. Remove the pan from the heat and tranfer the contents to a large baking dish, or distribute into individual baking dishes.
Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash until creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the tofu mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
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