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VEGAN SHEPHERDS PIE | Easy Dinner | Alethea Todaro

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Hi beautiful people! Welcome back to my channel. Today I bring to you my second recipe as apart of my Holiday Series. If you are looking to try something different for Thanksgiving this year, or having a dinner party! These individual Vegan Shepherds Pie's will definitely steal the show. I hope you all enjoy this recipe, as much as I enjoyed making it. On Friday my Banana Bread recipe will be up! Can't wait to show you all how I made that! Feel free to let me know if there is any recipe you would like to see veganized for the holiday season, in the comments below.
Recipe below...
|| SOCIALIZE WITH ME ||
Instagram @deliciouslyalethea
Snapchat @aletheatodaro
Twitter @aletheatodaro
Tag all your recreations on Instagram using #deliciouslyalethea I'd love to see what you make!
|| CONTACT ME ||
|| RECIPE ||
VEGAN SHEPHERDS PIE
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Ingredients
1 onion (diced)
1 tbsp chopped fresh garlic
1 tbsp flour
6 oz tomato paste
1 1/2 c water (add more if sauce is too thick)
1 package frozen mixed vegetables
16 oz cooked lentils
Spices of your choice (I used salt, pepper, garlic & onion powder and parsley)
Mashed Potatoes-
8 cooking potatoes
2 tbsp non dairy milk
1 tbsp vegan butter
salt to taste
1. Pre heat oven to 350'F.
2. In a large pot add water for boiling. Once boiling add in peeled potatoes. Cook until potatoes are tender. Drain.
3. In a large skillet pre heat 1 tbsp of vegetable oil. Add in garlic and onion and saute until golden. Add in flour and stir. Add tomato paste and water. Mixture will be thick feel free to add more water to thin it out making sure to not make it runny.
4. Add spices, frozen vegetables and lentils. Cook on medium heat for 5 minutes stirring occasionally.
5. In a large bowl add potatoes, non dairy milk, vegan butter & salt. Mash potatoes and whip until creamy.
6. I used 3 large ramekin bowls. You are more than welcome to prepare this in a casserole dish. Add lentils mixture in first, then spread on mashed potatoes. Bake on a cookie sheet for 30 minutes.
Enjoy!
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Recipe below...
|| SOCIALIZE WITH ME ||
Instagram @deliciouslyalethea
Snapchat @aletheatodaro
Twitter @aletheatodaro
Tag all your recreations on Instagram using #deliciouslyalethea I'd love to see what you make!
|| CONTACT ME ||
|| RECIPE ||
VEGAN SHEPHERDS PIE
--------------------------------------------------------------------------
Ingredients
1 onion (diced)
1 tbsp chopped fresh garlic
1 tbsp flour
6 oz tomato paste
1 1/2 c water (add more if sauce is too thick)
1 package frozen mixed vegetables
16 oz cooked lentils
Spices of your choice (I used salt, pepper, garlic & onion powder and parsley)
Mashed Potatoes-
8 cooking potatoes
2 tbsp non dairy milk
1 tbsp vegan butter
salt to taste
1. Pre heat oven to 350'F.
2. In a large pot add water for boiling. Once boiling add in peeled potatoes. Cook until potatoes are tender. Drain.
3. In a large skillet pre heat 1 tbsp of vegetable oil. Add in garlic and onion and saute until golden. Add in flour and stir. Add tomato paste and water. Mixture will be thick feel free to add more water to thin it out making sure to not make it runny.
4. Add spices, frozen vegetables and lentils. Cook on medium heat for 5 minutes stirring occasionally.
5. In a large bowl add potatoes, non dairy milk, vegan butter & salt. Mash potatoes and whip until creamy.
6. I used 3 large ramekin bowls. You are more than welcome to prepare this in a casserole dish. Add lentils mixture in first, then spread on mashed potatoes. Bake on a cookie sheet for 30 minutes.
Enjoy!
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