Tags Vegetarian

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

Dietary Vegan, Vegetarian
Meal type Entrée, Main Dish
By author Jeff Cutler

Ingredients

Vegan Shepherd’s Pie:

  • 10 sweet potatoes
  • 2 zucchini
  • 2 summer squash
  • 1 red bell pepper
  • 2 soy sausage
  • 1lb spinach
  • 4 Spanish onions
  • 1lb fresh corn kernel roasted
  • ½ cup green fresh herbs chopped
  • 5 golden Yukon potatoes
  • 2 tablespoons red chili flakes
  • 3 tablespoons fennel seeds
  • 1 can coconut milk
  • 8oz soy margarine
  • Salt and pepper to taste

Cashew Cream Sauce

  • 4 cups cashew nuts soaked in water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons soy gluten-free tamari
  • 32fl oz soy milk
  • 2 tablespoons paprika
  • Salt and pepper to taste

Directions

Vegan Shepherd’s Pie:
Rinse the sweet potatoes in cold water, peel the skin, and cut them into big dices. Soak in the water, totally immersed. Repeat for golden Yukon potatoes.

Bring them to boil in two different containers.

While the potatoes are boiling, peel the onions, slice them thinly, and sauté in pan until brown in color.

Mince the soy sausage—by hand or machine—and then sauté with the onions.

Add the fennel seeds and chili flakes. Set aside.

Dice the zucchini, summer squash, spinach, and pepper, and sauté in a different pan.

Once the potatoes are boiled fully, drain in two different colanders. Mash them separately while adding coconut milk and soy margarine.

Take a half hotel pan, spray with pan coating so the food doesn’t stick, and layer all the ingredients with mashed potatoes on top.

Cover with silver foil and bake in the oven for 20 minutes at 350 degrees. Garnish with golden fried onions or fried sage leaf and serve with cashew cream sauce.
Cashew Cream Sauce
Drain the cashew from the water and transfer to a blender with the soy milk and other ingredients. Once blended, pour into a saucepan and warm on a low flame.

Roasted Broccoli

Roasted Broccoli

Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
By author Ellen Allard

Ingredients

  • 1 head broccoli
  • extra virgin olive oi
  • sea salt
  • freshly ground pepper
  • 1 cup cornmeal
  • 1 cup gluten free flour mix
  • ½ teaspoon xanthan gum (only use if gluten-free flour mix doesn’t contain xanthan gum)
  • ¼ cup coconut sugar
  • 1 tablespoon + ½ tsp baking powder
  • ¼ teaspoon sea salt
  • 2 tablespoons diced jalapeno peppers
  • ¼ cup grapeseed oil
  • 1 cup almond milk (remove 1 tbsp)
  • 1 Large egg
  • ¼ teaspoon vanilla extract
  • 6 drops liquid stevia
  • 1/3 cup daiya (cheddar) cheese

Directions

Preheat oven to 350˚. Peel stems and cut off woody ends of broccoli. Place on baking pan and drizzle with extra virgin olive oil. Add salt and pepper. Use hands to massage oil and salt & pepper into broccoli. Roast 10 – 15 minutes or until done.

Jalapeno Gluten Free Corn Muffins

Roasted Broccoli

Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
By author Ellen Allard

Ingredients

  • 1 head broccoli
  • extra virgin olive oi
  • sea salt
  • freshly ground pepper
  • 1 cup cornmeal
  • 1 cup gluten free flour mix
  • ½ teaspoon xanthan gum (only use if gluten-free flour mix doesn’t contain xanthan gum)
  • ¼ cup coconut sugar
  • 1 tablespoon + ½ tsp baking powder
  • ¼ teaspoon sea salt
  • 2 tablespoons diced jalapeno peppers
  • ¼ cup grapeseed oil
  • 1 cup almond milk (remove 1 tbsp)
  • 1 Large egg
  • ¼ teaspoon vanilla extract
  • 6 drops liquid stevia
  • 1/3 cup daiya (cheddar) cheese

Directions

Preheat oven to 350˚. Peel stems and cut off woody ends of broccoli. Place on baking pan and drizzle with extra virgin olive oil. Add salt and pepper. Use hands to massage oil and salt & pepper into broccoli. Roast 10 – 15 minutes or until done.

Grilled Asian Tofu

Grilled Asian Tofu

Dietary Gluten Free, Vegetarian
Misc Serve Hot
By author Ellen Allard

Ingredients

  • 1lb Tofu (block)
  • 1/4 cup Olive Oil
  • 1/4 cup Wheat-Free Tamari
  • 2 tablespoons Wheat-Free Tamari ((not a misprint))
  • 2 tablespoons Dark Balsamic Vinegar
  • 3 tablespoons Agave Syrup ((can use Honey or maple syrup))
  • 1 teaspoon Frank's Red Hot Sauce
  • 1 clove Garlic (minced)
  • 1 knob Ginger (about 1")

Directions

Drain the tofu and press between two heavy plates for one hour. Drain again. Alternatively, use a TofuXpress to express the water from the tofu. It can be found here: http://www.tofuxpress.com/. It works like a charm.
Combine the remaining ingredients, whisking well to combine. Slice the tofu into ½” slices and cover with the marinade for at least one hour. Grill on bbq grill or in grill pan on stove until you see grill marks on each side.
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