Vegan Shepherd’s Pie (V, GF): a delicious, nutritious, quick and easy recipe that only requires a few ingredients. Vegan, Gluten-Free, Oil-Free.
VEGAN SHEPHERD’S PIE
Hey guys 🙂
I don’t know about you, but I’m always in the mood for comfort food.
This vegan shepherd’s pie is gluten-free, oil-free and very easy to make. What I love about this pie is that it is easily customizable — if for some reason you don’t have all the vegetables listed below, you can totally use other vegetables. It will be as delicious and comforting.
HEALTHY, DELICIOUS AND NUTRITIOUS SHEPHERD’S PIE
My favourite part about this shepherd’s pie is without doubt the smooth and creamy layer of potato puree. I also love how the nutritional yeast becomes slightly crispy when baked and adds a nice and cheesy flavour. Yum!
Now, not only is this shepherd’s pie delicious, but it is also very healthy and nutritious. It will provide you with protein and iron from the lentils and the nutritional yeast, complex carbohydrates from the potatoes and a good amount of fiber and vitamins from the vegetables.
This vegan shepherd’s pie is:
- vegan, gluten-free, oil-free
- easy to make
- very tasty
- the perfect healthy comfort food
- very filling and nutritious
- for you, whether you are vegan or not 🙂
ENJOY THE RECIPE!
If you are looking for other healthy, gluten-free and delicious vegan lunch or dinner ideas, you can check out the following recipes:
I hope you will like this Vegan Shepherd’s Pie as much as we do! If you try my recipe, don’t forget to take a picture and to tag me on Instagram (@bloomingnolwenn) so I don’t miss your post. I would love to see your creation and I will gladly leave you a comment. You can also leave me a comment below to let me know what you think of the recipe 🙂
PIN ON PINTEREST 😊
- 150 g green lentils, cooked
- 3 carrots
- 200 g button mushrooms
- 3 celery sticks
- 240 g canned sweet corn, drained
- 2 onions
- 1 clove of garlic
- 200 g tomato sauce
- 700 g potatoes
- 20 cl soy cream
- nutritional yeast
- salt and pepper to taste
Chop the garlic, onions, carrots, mushrooms and celery.
Place the chopped garlic and onions in a pot with a little bit of water and cook for 10 minutes.
Add in the carrots, mushrooms, celery, curry powder, pepper and tomato sauce and cook over medium heat for 15 minutes.
Add in the lentils and cook for another 5 minutes.
Transfer the mixture to a baking dish.
Steam the potatoes until they are fork tender, peal them and place them in a blender or food processor with the soy cream, salt and pepper. Process into a smooth puree consistency.
Spread the potato puree over the lentil mixture in an even layer and dust with nutritional yeast.
Place the baking dish in your preheated oven and bake at 200°C for 25-30 minutes. Enjoy!