Vegetarian Mushroom Shepherd's Pie Recipe
Daily Value: 6%
Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||48µg||12%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat. Yes, this recipe takes a little longer to prepare but it is definitely worth it! Try it and let me know if you liked it as much as I did.
- 1 kg red skin potatoes
- 100 g soy granules
- 1 kg button mushrooms
- 1 carrot
- 1 red bell pepper
- 2 onions, diced
- 1 bunch of dill, chopped
- 1 bunch of parsley, chopped
- 2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
- sea salt, to taste
- 1/2 tsp ground pepper
- 1 tsp sweet paprika
- 1 tbsp dry thyme
- 2 tbsp unrefined sunflower oil
Recipe DetailsServings: 12
Total time: 1 hour
Cuisine: American, Family, Food, Vegetarian
Special Designations: Low-fat, Vegan, Vegetarian, Healthy
Notes and Substitutions:
If you are vegan use egg substitutes - add 3-4 tbsp dry yeast flakes instead of using eggs.
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