Easy Vegan Shepherd's Pie With Tofu
This Easy Vegan Shepherd's Pie With Tofu is a hearty and delicious dinner recipe made with pantry ingredients. Easily oil-free and gluten-free.
For Shepherd's Pie filling
For mashed potatoes
- 1 1/2 lb potatoes cubed
- 3 cloves garlic pushed through the garlic press
- 2/3 c almond milk
- 1 tbsp Tahini or vegan butter* optional (see Note 2)
- 2 tbsp basil or parsley chopped
To make Tofu crumbles
Preheat the oven to 350 F and line a baking sheet with a parchment paper.
In a medium bowl combine Tamari, smoked paprika, garlic powder, onion powder and chili powder. This should form a thick paste. Finely crumble your tofu and coat into a paste. Spread evenly on a baking sheet and bake for 30-35 minutes stirring halfway.
To make mashed potatoes
Add potatoes to a large pot of salted water and cook until tender, about 15 minutes. Drain, add garlic, almond milk and Tahini/vegan butter (if you decide to use it). Mash the potatoes until smooth.
To make Shepherd's Pie filling
Heat olive oil in a large sauté pan and over medium heat.
Add onion and cook stirring occasionally until it softens and starts to brown, about 10 minutes. Stir in garlic and cook for another 1 minute.
Stir in tomato paste followed by flour and cook for 2-3 minutes.
Add tofu, red wine and use a wooden spatula to scrape up any browned bits off the bottom of the pan.
Add Italian seasoning, broth, frozen vegetables, salt and Cayenne pepper. Simmer the sauce for 5 minutes.
Preheat the oven to 400 F.
Spread the Shepherd's pie filling on the bottom of a 1 1/4 qt (7.5" x 6") baking dish. Spoon the mashed potatoes on top and cook for 15 minutes. If you desire you can dollop a bit of Tahini or Vegan butter on top of mashed potatoes. This will help with the browning.
Turn to broil and cook for another 5-7 minutes until the potatoes are lightly golden.
Remove Shepherd's Pie from the oven, sprinkle with some chopped parsley or basil and serve.
If you're GF, replace the flour with 1 tbsp of cornstarch.
Tahini or Vegan Butter are used for an extra creaminess. They're not essential in this recipe. I tried this recipe with both ingredients and the difference in taste is almost unnoticeable.
I also dolloped a bit of Tahini and Vegan Butter on the top of mashed potatoes to help with the browning.
Calories: 367kcal | Carbohydrates: 37.6g | Protein: 15.5g | Fat: 18.1g | Saturated Fat: 7.2g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 963mg | Fiber: 7.7g | Sugar: 7g | Calcium: 196mg | Iron: 4mg