Alicias Famous Sweet Potato Pie Vegan Recipes

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

Vegan Shepherd's Pie with Sweet Potato image

This vegan shepherd's pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don't have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you'd prefer. Serve with fresh cilantro if desired.

Provided by MyNutriCounter

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon coconut oil
1 red onion, chopped
1 white onion, chopped
1 tablespoon ground cinnamon
1 tablespoon grated fresh ginger root
2 cloves garlic, chopped
2 teaspoons cumin, divided
3 cups cooked lentils
1 (14 ounce) can chopped tomatoes
1 ½ cups vegetable stock
1 tablespoon maple syrup
2 ½ sweet potatoes, peeled and chopped, or to taste
⅓ cup coconut milk
1 tablespoon nutritional yeast, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
Bake in the preheated oven until top is browned, about 20 minutes.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 82.3 g, Fat 8.8 g, Fiber 20.8 g, Protein 19.5 g, SaturatedFat 6.7 g, Sodium 353.1 mg, Sugar 17.9 g

ALICIA'S FAMOUS SWEET POTATO PIE ( VEGAN )

Alicia's Famous Sweet Potato Pie ( Vegan ) image

This is a recipe from "Vegan Comfort Food" by Alicia Simpson. I made it yesterday and was more then impressed! It sets up beautifully and no one would ever know it was Vegan. This really is terrific comfort food. Prep time is including bake time for potatoes if you make your own puree.

Provided by Nikoma

Categories Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

9 inches pie crusts
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup firm silken tofu (in the box, not water packed!)
1 1/4 cups plain or vanilla soymilk (recipe calls for plain but I used light vanilla)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 tablespoons unbleached all-purpose flour

Steps:

For tested results I suggest fresh sweet potato puree. I used 2 med/large sweet potatoes. Peeled and cut into wedges. Covered with foil and roasted 375 until tender (about 40-50 minutes) Alicia suggests baking them whole and scooping out the pulp. This is less watery then the canned stuff.
Put all the ingredients into a blender, and blend on highest speed until smooth (about 2 minutes).
Pour into pie crust, and bake at 375 for 55-60 minutes.
Cool on wire rack for an hour, then refrigerate at least another hour before serving. Serve chilled.

Nutrition Facts : Calories 271.1, Fat 8.2, SaturatedFat 2, Sodium 158.6, Carbohydrate 47, Fiber 2.4, Sugar 28.8, Protein 3.4

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