Vegan Recipe of the Week - Vegan Vox Organic Shepherd's Pie

Now the nights are a little darker and cooler, we start to crave warm, satisfying, comfort food. What could be more comforting than a piping hot, super Vegan Vox Shepherd's Pie? I made this pie using the veggies from my regular Organic Riverford Veg Box delivery which I reviewed here.

Here is my recipe, serves 4.

Ingredients:

6-7 medium potatoes

3 medium carrots

1 onion

5-6 green beans/French beans

1 small cup of frozen peas

1 packet of Vegan Mince (or a 400g can of organic green lentils, drained)

4 tsp vegan gravy granules

1 tsp onion powder

1 tsp garlic salt

A pinch of cayenne pepper

1 tbsp vegan Worcestershire Sauce or Henderson's Relish

Salt and pepper, to taste

Organic soy milk, unsweetened - 3 tbsp

Organic olive oil spread - 1 tbsp

Nutritional Yeast Flakes - 2 tbsp

Olive oil - 1 tbsp

Vegan cheese of choice, grated (optional)

Method:

Wash, peel and chop all of the vegetables.

In one saucepan place the chopped carrots, cover with cold water and a pinch of salt and bring to the boil. Let them simmer for 10 minutes, then add the chopped green beans. After a further 10 minutes of simmering, add the frozen peas and simmer for another 5 minutes. Drain and set to one side.

In another large saucepan place the chopped potatoes into salted water and bring to the boil. Simmer for 20-25 minutes until very soft and then drain. Set aside.

In a frying pan saute the chopped onions in the olive oil for a couple of minutes then add the vegan mince (or lentils) and Worcestershire Sauce and saute for a few minutes until soft. Add the vegetables from earlier and stir into the mince mixture.

In a jug place the gravy granules and boiling water to make up 3/4 pint (480ml) of gravy and stir. 

Pour the mince mixture into a casserole dish and pour over the gravy and stir through.

Take the saucepan of drained potatoes and add the soy milk, olive oil spread, cayenne, garlic salt, onion powder, nutritional yeast, salt and pepper and mash until combined well. Spoon this mixture all over the top of your pie filling and smooth over with a fork. If you like, you can grate some vegan cheese over the top of the potato.

Place in the oven at 180C for around 20 minutes until the potato has gone golden brown.

Eat and enjoy!

Big Vegan Love,

VVx

Vegan Recipe of the Week - Patatas Bravas y Judias Verdes

Hola! This week's Vegan Recipe of the Week sees Vegan Vox going all Spanish! 

I had a large bag of potatoes and green beans in my Riverford Organic box this week so I decided to make some Spanish tapas and serve them with a delicious corn on the cob fresh from the box too.

Serves 2 as a main course or 4 as a side dish.

Ingredients:

500g potatoes

Olive oil

1 tin chopped tomatoes

1 tin plum tomatoes

3 cloves of garlic, sliced

1 onion, sliced

6 green beans

2 tsp lazy chilli or 2 chopped red chillis

1 tbsp tomato puree

1 tbsp dried parsley or fresh parsley

salt

pepper

Vegan Chorizo (optional)

Method:

Wash the veg and chop into bite size pieces.

Put the potatoes into a pan of salted boiling water and boil for 10 minutes. Then add the beans to the pan and boil for a further 5 minutes. Drain and set aside to dry out a little.

In another pan, fry the garlic, chilli and onions in a little olive oil until soft. If using vegan chorizo you can fry this with the onions.

Pour in the two tins of tomatoes, tomato puree and seasoning and simmer until thick. If using dried parsley add this with the tomatoes, if using fresh add at the end.

Once the sauce is thick, add in the potatoes and green beans and stir until well coated in the sauce. 

Cook for a further 3-4 minutes and add in fresh parley if using. Serve with a fresh corn on the cob dripping with vegan butter or a freshly baked baguette and butter.

Eat and Enjoy!

For dessert, why not make my Banana Nut Muffin Recipe from last week... Click here. Come back next week for another yummy vegan recipe.

Big Vegan Love, Adios!

VVx