Shepherd's pie (vegan)

This vegan version of shepherd's pie uses crumbled tofu instead of meat and the result is a hearty, flavorful, very satisfying dish! If you would like to make a smaller quantity, simply cut the ingredients in half.

Ingredients (serves 8-10)

For the mashed potatoes 

- 8 -10 cups diced potatoes

- 4 Tablespoons vegan butter (or non-hydrogenated margarine)

- sea salt and freshly ground pepper, to taste

For the filling 

- 1 large onion, minced

- 4 garlic cloves, minced

- 1 package 500g extra firm organic tofu, rinsed and patted dry

- 4 cups diced carrots

- 4 cups frozen peas

- 1 Tablespoon garlic powder

- 1 Tablespoon onion powder

- 1 Tablespoon paprika

- 4 Tablespoons tamari

- 150 ml tomato paste

- 4 cups vegetable stock (or water)

- 3 Tablespoons extra virgin olive oil

- sea salt and freshly ground black pepper, to taste

For the topping 

- 1 cup panko breadcrumbs

- 1 Tablespoon garlic powder

- 1 Tablespoon rosemary

- 1/2 teaspoon sea salt

- 2 Tablespoons extra virgin olive oil

  Bring a pot of water to a rolling boil, add some sea salt and the potatoes and boil for about 7 minutes or until very tender. Drain completely, add in the vegan butter, sea salt and pepper and mash using a potato masher.

  Heat the olive oil in a heavy bottom pot (or very large pan) and add the onions and garlic. Crumble the tofu over the onions and cook, stirring constantly and breaking the tofu into very small pieces using a wooden spoon. In a little bowl, mix the garlic powder, onion powder, paprika and tamari. When the tofu and onion mixture starts to turn golden, add in the tamari spice mix and stir to coat evenly. Add in the carrots, peas and vegetable stock (or water), and simmer for about 10-15 minutes or until veggies are tender. Add in the tomato paste, sea salt and pepper and mix well, allowing to simmer for another minute or two. Taste and adjust the seasonings.

  Add the tofu filling to a large baking dish, spreading it evenly. Top with the mashed potatoes. In a medium bowl, combine the breadcrumbs with the garlic powder, sea salt, rosemary and olive oil then sprinkle it over the mashed potatoes. Bake at 400F for 12-15 minutes or until breadcrumbs start to brown. Allow to cool for a few minutes before serving. Enjoy it with olives or pickles!