Tempeh Shepherd's Pie

Tempeh Shepherd's Pie

Makes 6-8 servings

SHEPERDS PIE BASE:

16oz organic tempeh (2 packages Henry's Tempeh)
⅓ cup coconut aminos
2 cups filtered water
2 tbsp coconut oil
1 medium onion, diced
3 cloves garlic, pressed
8oz mushrooms, sliced
1 tsp dried thyme
1 tsp ground coriander
Freshly ground black pepper
1 cup frozen green peas
1 cup organic corn (fresh or frozen)
2 medium carrots, diced
2 cups vegetable broth (or bone broth)
¼ cup sprouted spelt flour

What to do:
- Heat up a large skillet or dutch over and add a splash of Oil. Crumble the Tempeh into bite sized pieces and add to the skillet along with the Water and Aminos. Cover and bring to a boil, let boil for about 10 minutes. 
- Uncover the tempeh and let it simmer until most of the liquid has evaporated (5 mins or so). Drain the Tempeh and set aside. Return your pan to the stove and set to medium-high heat. Add the remaining oil to the pan and sauté the onion for 5 minutes. Add the mushrooms to the pan and allow them to begin releasing their liquid. Add the Tempeh back to the pan and also add the spices and carrots. Allow the Tempeh to brown.
- Preheat your oven to 375°F and add the Peas and Corn to the mix. Cook just long enough for them to become warm. If the mixture begins to stick add some more oil.
- Whisk the Flour into the Vegetable Broth until there are no lumps. Add to the pan and stir for about 3 minutes until it is nice and thick (it will get thicker as it bakes) Also stir in the pressed garlic at this time.
- Scoop the tempeh mixture into a 9 x 13" casserole dish. Cover the tempeh mixture the Roasted Herbal Parsnip Marsh, a rubber spatula works best for creating an even layer
- Bake for 20 minutes or until the parsnips are browned on top.
-Serve with Shiitake Gravy
 

ROASTED HERBAL PARSNIP MASH

What to do:
-Preheat your oven to 400 degrees F
-Toss the chopped parsnips with 4 tablespoons of melted coconut oil and 1 tsp of salt, arrange on a baking sheet
-Then toss the onions with the remaining 1 tablespoon of coconut oil and dash of salt and add to a second baking sheet
-Roast the veggies for 30-40 minutes, until the onions are nicely caramelized and the parsnips are fork tender
-Using either a high-speed blender or food processor, process the parsnips with 1 cup of vegetable broth, then add in the onions, garlic and cumin. Slowly add in the remaining vegetable broth to reach your desired consistency - you can use more or less. 
-Add in the fresh herbs and lemon zest and combine until evenly incorporated. Season with extra himalayan salt to taste.

NOTES:
-Store extra parsnip mash in an airtight container, lasts 4-5 days refrigerated

Makes 6-8 servings

What you need:
5 large parsnips, peeled and roughly chopped (about 5 cups)
2 medium red onions, chopped
3 cups vegetable broth
5 tbsp coconut oil, melted
2 tsp himalayan salt
3-4 cloves garlic, minced
2 tsp fresh Italian flat-leaf parsley, minced
2 tsp fresh chives, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
1/4 tsp ground cumin
1/4 tsp fresh lemon zest

 

VEGAN SHIITAKE GRAVY

What to do:
-Heat coconut oil over medium heat in a saucepan. Add the shallots and cook until caramelized, 7-10 minutes. Add in the mushrooms and thyme and cook until the mushrooms release their juices, 3-4 minutes more. 
-Increase the heat to high, and add the wine. Once the wine has evaporated, pour in the mushroom stock and bring to a boil.
-Boil for 8-10 minutes, until the stock has reduced and slightly thickened.
-Whisk the flour and water together in a small bowl. Add to the gravy and reduce the heat to low. Simmer until the gravy thickens. -As the gravy cools it will continue to thicken, so after adding the flour, cook for about 2-3 minutes, then remove from the heat.
-Season with salt and pepper to taste

NOTES:
-Store leftovers in a mason jar and either keep in the fridge for 4-5 days, or freeze!

Makes 2 cups

What you need:
1 tablespoon coconut oil
3 shallots, chopped
2 tsp fresh thyme
3.5 oz fresh shiitake mushrooms, chop caps, remove and discard stems
1/4 cup organic white wine
2 1/2 cups mushroom stock
2 tablespoons water
1 tablespoon sprouted spelt flour
Himalayan salt and pepper to taste

 

 

 

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