Vegan Tofu Shepherds Pie Recipes

VEGAN TOFU SHEPHERD'S PIE

Steps:

• Remove tofu from package, squeeze out as much liquid as you can, then wrap in cotton towel and place heavy weight on top of wrapped block, let sit for 2 hours on counter or overnight in fridge.
• Cut tofu into1/2" pieces or crumble to resemble ground meat. Set aside.
• Heat oil in large, deep skillet.
• Saute onion until soft and clear, about 2 minutes. Add garlic and saute 1 minute more.
• Add celery, carrots, mushrooms and tofu to pot and cook until soft, 7-10 minutes.
• Add oregano and thyme and cook until fragrant, 1-2 minutes.
• Stir in tomato paste and flour. Mix well and cook 1 minute.
• Add wine to deglaze the pan. Scrape the bottom to release any browned bits.
• Gradually stir in broth and soy sauce and cook until smooth, thick sauce forms.
• Add corn, peas, salt, pepper and cayenne pepper. Cook until heated through. Taste and adjust seasoning to your liking.
• Preheat oven to 375°F (190°C).
• Grease a 9x13" (23x33cm) pan. Pour filling into pan.
• Top with mashed potatoes. The more rough the top, the more browned peaks you'll get.
• Bake for 20-30 minutes until potatoes are lightly golden and sauce bubbles up. For crispier potatoes, place under broiler for 2-3 minutes.
• Garnish with a sprinkle of paprika and chopped parsley.

TRADITIONAL STYLE VEGAN SHEPHERD'S PIE

Steps:

• Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
• Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
• Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
• Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
• Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
• Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

TOFU SHEPHERD'S PIE

Steps:

• To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
• For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
• Stir in the chopped walnuts and shredded tofu.
• When heated through, stir in lemon juice and soy sauce. Remove from heat.
• To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
• Bring to a boil, and then simmer the potatoes until soft.
• Drain, saving the hot potato water to use in the gravy.
• Mash the potatoes with the butter and milk. Salt to taste.
• For the gravy, heat the oil in a skillet.
• Stir in the mushrooms, soy sauce, and black pepper.
• Saute, stirring occasionally, until the mushrooms are tender.
• Add 1 1/2 cups of the potato water and bring to a boil.
• Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
• Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
• Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
• Dot the top with butter or margarine.
• Bake at 400°F for 15-20 minutes until the top becomes golden.