Easy Vegan Shepherd's Pie With Tofu
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
282 kcal
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Course
Main Course
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Cuisine
British
Easy Vegan Shepherd's Pie With Tofu
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This Vegan Shepherd's Pie recipe is a game-changer. Imagine biting into a dish that is packed with savory flavors, a perfect blend of textures, and a delightful consistency. The tofu crumbles create a hearty texture that pairs beautifully with the smooth, creamy mashed potatoes.
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Ingredients
For tofu crumbles
- 1 lb extra-firm tofu
- 1 ½ tablespoon tamari or soy sauce
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
For Shepherd's Pie filling
- 2 tablespoon olive oil or vegetable broth
- 1 large onion finely minced
- 4 cloves garlic finely minced
- 2 tablespoon flour
- 2 tablespoon tomato paste
- ⅓ c red wine
- 2 teaspoon Italian seasoning
- 2 c vegetable broth
- 2 c frozen vegetables such as corn, peas, carrots
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
For mashed potatoes
- 1 ½ lb potatoes cubed
- 3 cloves garlic pushed through the garlic press
- ⅔ c almond milk
- 1 tablespoon Tahini or vegan butter optional
- 2 tablespoon Basil or parsley chopped
Instructions
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.
To assemble
- Preheat the oven to 400 F.
- Spread the Shepherd's pie filling on the bottom of a 1 ¼ 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.
Notes
- Go Gluten-Free. Swap out the flour in the recipe for gluten-free alternatives like cornstarch. Other options include chickpea or almond flour. You'll still get the same thick, creamy texture in your shepherd's pie filling, without any gluten.
- Add-ons. If you're not a fan of tofu or simply want to try something new, substitute the tofu crumbles with cooked lentils. This will give your casserole dish a different texture while still providing a good source of plant-based protein. It’ll make a great vegan lentil shepherd’s pie.
- Boost the veggies. If you're a vegetable lover, this variation is a must-try. Add in some extra vegetables, like mushrooms, green beans, or celery, to the filling.
- Make it creamy. For those who love a creamy texture in their shepherd's pie, consider adding a bit of vegan cream cheese or a splash of non-dairy milk to your mashed potatoes. This will make your potatoes even smoother and creamier, adding a touch of indulgence to your vegan shepherd's pie.
- I also dolloped a bit of Tahini and Vegan butter on top of the mashed potatoes to help with the browning.
- Make-Ahead Instructions. If preparing ahead, store the mashed potatoes and filling separately to avoid sogginess. When ready to bake, assemble and follow the cooking instructions for a fresh and delicious vegan shepherd's pie.
- Refrigerating. Cooked vegetarian Shepherd's Pie will last for 1 to 2 days in the refrigerator. Store it in an airtight container, or cover the casserole with plastic wrap.
- Freezing. I don’t recommend storing it in the freezer since the texture of the tofu will change once it's frozen and then thawed.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
925mg
(39%)
Potassium
889mg
(25%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
3528IU
(71%)
Vitamin C
17mg
(19%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 925mg | 39% |
| Potassium | 889mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3528IU | 71% |
| Vitamin C | 17mg | 19% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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