Easy Vegan Recipe For Thanksgiving Dinner 🌱🍂🎃

You're gonna want to add this easy vegan pumpkin shepherd’s pie to your list of Thanksgiving dinner recipes 🎃
• It’s a fancy centrepiece to serve your guests!

Watch the 𝐟𝐮𝐥𝐥 𝐬𝐭𝐞𝐩-𝐛𝐲-𝐬𝐭𝐞𝐩 𝐯𝐢𝐝𝐞𝐨 recipe here:

𝐒𝐔𝐁𝐒𝐂𝐑𝐈𝐁𝐄 to @plantbasedarab for more Easy Vegan Recipes 🌱

𝐆𝐫𝐚𝐛 𝐭𝐡𝐞 𝐫𝐞𝐜𝐢𝐩𝐞 𝐛𝐞𝐥𝐨𝐰 👇🏼

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐌𝐚𝐬𝐡𝐞𝐝 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬:
(1) 4-6 small russet potatoes, peeled and cubed 1-inch
(2) 6 tbsp (or 85g) vegan butter - room temperature
(3) 1/3 cup plant milk
(4) 1 tsp garlic powder
(5) 4 tbsp pumpkin purée
Cold water to top off

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐌𝐞𝐚𝐭 𝐌𝐢𝐱𝐭𝐮𝐫𝐞:
(1) 2 medium onions, finely chopped
(2) 8 garlic cloves, finely minced
(3) 2x 450g plant-based ground ‘beef’
(4) 8 to 10 strings fresh herbs (rosemary & thyme) - or 5 to 6 tsp of mixed dried herbs
(5) 4 tbsp flour
(6) 2 tbsp tomato paste
(7) 2 tbsp pumpkin paste
(8) 2 tbsp vegan Worcestershire sauce
(9) 1 1/2 cup frozen peas & carrots mix
(10) 1 can (340ml) corn, drained

𝐓𝐡𝐞 𝐑𝐞𝐬𝐭:
(1) 2 tbsp olive oil
(2) Veggie broth - as needed (about 1 cup)
(3) Salt & pepper - to taste
(4) Spray oil
(5) 2 tsp pumpkin seeds - aka pepitas

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
(1) Prepare the mashed potatoes. Peel and wash the potatoes, cut into 1-inch cubes, and drop into a medium pot. Top it off with cold water, and bring to a boil. Lower the heat, and cook until fork-tender - about 15 minutes.
(2) In a large pan with oil, over medium-high heat, sauté the onion for 5-7 minutes - until translucent.
(3) Add the vegan beef. Break it up with the back of a wooden spoon. Cook for 5-7 minutes, until browning.
(4) Add in the herbs/spices, salt & pepper, stir and cook for 7-10 minutes - until you can smell the infused herbs.
(5) Stir and add in the garlic & Worcestershire sauce. Stir and cook for for 2 minutes, until fragrant.
(6) Add in the flour, tomato paste, and pumpkin purée. Stir until everything is combined, with no lumps of flour or paste.
(7) Add the broth and give it a stir.
(8) Add the frozen peas & carrots, and the corn kernels. Stir and cook for 7-10 minutes - until ‘beef’ is fully cooked and browned. Remove and set aside. Preheat the oven to 400 F (or 205 C).
(9) Back to the potatoes. Once fork-tender, remove from heat, drain in out the water, and return the potatoes to the pot. Let stand for a couple minutes to remove excess water. Add in the rest of the potato ingredient (except pumpkin purée), salt & pepper, and mash them up. Add in the pumpkin purée, and combine with a wooden spoon/spatula.
(10) In a deep oven-safe dish, spray some oil, and drop in the Meat Mixture. Carefully press down to form an even layer, securing the edges. Add the mashed potatoes, spread out into the dish, and slightly pressing down into an even layer. Bake for 25-30 minutes, adding the pumpkin seeds halfway. Remove when the edges of the potatoes are slightly golden. Let stand in the dish for 15 minutes before serving.

#thanksgivingrecipes #veganthanksgiving #shepherdspie #thanksgivingdinner