Sara J.
11-20-2003, 08:07 PM
So let it be known first off that I like meat....in fact, I'm pretty sure I love everything that I'm not supposed to eat! With that being said, here is a recipe for a Vegetarian Shepard's Pie (using soy alternative) that is sure to please the protein-lover in us all!
You will need:
1 sm. bag frozen mixed veggies (corn,peas,carrots)
1 pkg. brown gravy mix
1/2 med. onion, diced
2-4 cloves garlic, minced (depending how much you like)
1 pkg. vegetarian ground round (from St. Eves (sp?)-- look in your grocery store by the tofu &/or fakin' bacon)
1 1/2 T. tomato paste
worchestershire sauce to taste
salt & pepper to taste
approx. 6 cups mashed potatoes, prepared (I use instant 'cause it's quick and easy, but don't tell my mother!)
a little grated cheese of choice for the top
--In a large skillet sautee onions in a couple T. of olive oil, when clarified, add frozen veggies, T. water, & garlic. Cover & let cook 'til veggies are mostly thawed (about 5 min.)
--When veggies thawed, add tomato paste & worchestershire sauce (the wor. sauce should be a prevalent flavor in the mix so don't be shy!). Sprinkle the gravy powder over the top, then add the required amount of water (from the package--usually 1 c.). Stir well and recover, allowing gravy to boil and cook.
--When gravy has had a chance to boil a bit, crumble in the veggie ground round (this is a fully cooked product so can be added last--just needs to heat for a bit)
--While this finishes cooking, get out a 2 1/2 quart casserole dish & pre-heat your oven to 350 or so (you know, casserole temperature!). Pour the "meat" mixture in the bottom of the pan; gently spoon clumps of mashed potatoes on top and spread, being careful not to mix them with the meat. Top with grated cheese and bake uncovered for about 30-45 min. or until sauce bubbles around sides and cheese is browned.
--Let stand 5 minutes before serving. Enjoy!
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I know it sounds time consuming, but it's not that bad and is a hearty pleaser even for those who won't touch tofu! You'd be amazed who you can get to eat soy with this one!
You will need:
1 sm. bag frozen mixed veggies (corn,peas,carrots)
1 pkg. brown gravy mix
1/2 med. onion, diced
2-4 cloves garlic, minced (depending how much you like)
1 pkg. vegetarian ground round (from St. Eves (sp?)-- look in your grocery store by the tofu &/or fakin' bacon)
1 1/2 T. tomato paste
worchestershire sauce to taste
salt & pepper to taste
approx. 6 cups mashed potatoes, prepared (I use instant 'cause it's quick and easy, but don't tell my mother!)
a little grated cheese of choice for the top
--In a large skillet sautee onions in a couple T. of olive oil, when clarified, add frozen veggies, T. water, & garlic. Cover & let cook 'til veggies are mostly thawed (about 5 min.)
--When veggies thawed, add tomato paste & worchestershire sauce (the wor. sauce should be a prevalent flavor in the mix so don't be shy!). Sprinkle the gravy powder over the top, then add the required amount of water (from the package--usually 1 c.). Stir well and recover, allowing gravy to boil and cook.
--When gravy has had a chance to boil a bit, crumble in the veggie ground round (this is a fully cooked product so can be added last--just needs to heat for a bit)
--While this finishes cooking, get out a 2 1/2 quart casserole dish & pre-heat your oven to 350 or so (you know, casserole temperature!). Pour the "meat" mixture in the bottom of the pan; gently spoon clumps of mashed potatoes on top and spread, being careful not to mix them with the meat. Top with grated cheese and bake uncovered for about 30-45 min. or until sauce bubbles around sides and cheese is browned.
--Let stand 5 minutes before serving. Enjoy!
-----------------------------------------------------------
I know it sounds time consuming, but it's not that bad and is a hearty pleaser even for those who won't touch tofu! You'd be amazed who you can get to eat soy with this one!