#veganshepherdspie

[carlaeatsplants]

Made a yummy shepherd's pie today 😍 #vegan #plantbased #plantbaseddiet #plantstrong #wfpb #shepherdspie #veganshepherdspie #mashedpotatoes #potatoes #soymeat #veggies #leanwithplants #whatveganseat #vegansofig #veganfood #veganfoodshare #kartoffeln #kartoffelpüree #gemüse #sojahack https://www.instagram.com/p/CJTPtTWD6qZ/?igshid=f71yog96fgkz

[theveg-table]

A lentil goes along way with a lentil and mushroom shepherd's pie 🐑🥧

Recipe COMING SOON.

[natmu2000]

Happy Weekend! This weekend was about decompressing, setting some action plans ... prioritizing the healthy people that add value to your life ( I need months to spend time with all the people who add value to my life) and ignoring those people and things that take from you emotionally and selfishly. I made some vegan shepherds pie! Love and Peace! #growlr #gaybear #gaychub #selfie #foodporn #vegan #veganirish #veganshepherdspie #natmu2000 #weekends #chubbychef #lovefl (at University of South Florida)

[lucasinthemiddle]

This vegan Shepherd's Pie is a comforting and hearty dish, perfect for colder months. It's made with a savory lentil and vegetable filling topped with creamy mashed potatoes. It's wholesome, satisfying, and full of flavor!

Ingredients: 6 medium potatoes, peeled and cubed. 1 tablespoon vegan butter. 1/4 cup unsweetened almond milk. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 1 cup mushrooms, chopped. 1 cup green peas. 1 can 15 ounces lentils, drained and rinsed. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste.

Instructions: Warm the oven up to 190C 375F. Put potatoes in a pot with salty water. Bring to a boil, then cook for about 15 minutes, or until soft. Pour it out and mix it with vegan butter and almond milk until it's smooth. Add pepper and salt to taste. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook for about 5 minutes, until the onions are soft. After you add the mushrooms and carrots, cook for about 7 to 8 minutes, or until the vegetables are soft. Add the tomato paste, thyme, rosemary, salt, and pepper, along with the green peas and lentils. For another two to three minutes, cook. Put the lentil mixture in a baking dish. Cover the whole thing with the mashed potatoes. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

Rhetoric Athens

[jazzysart]

A comforting vegan twist on the classic shepherd's pie, loaded with savory lentils and hearty vegetables, topped with creamy mashed potatoes.

Ingredients: 1 cup lentils, cooked. 2 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 cup peas, frozen or fresh. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 4 cups mashed potatoes. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cook until softened. Add carrots and celery, cook until tender. Stir in cooked lentils, peas, tomato paste, soy sauce, thyme, rosemary, and vegetable broth. Simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper to taste. Transfer the lentil mixture into a baking dish. Spread mashed potatoes evenly over the lentil mixture. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 45 minutes

coreanico

[fezraptor]

This Vegan Lentil & Sweet Potato Shepherd's Pie is a hearty and flavorful dish perfect for Thanksgiving. Lentils and vegetables cooked in savory herbs, topped with creamy mashed sweet potatoes, make for a satisfying and nutritious meal.

Ingredients: 1 cup dry green lentils. 2 cups vegetable broth. 1 large onion, diced. 3 cloves garlic, minced. 2 medium carrots, diced. 2 stalks celery, diced. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and pepper to taste. 4 medium sweet potatoes, peeled and diced. 1/4 cup unsweetened almond milk. 2 tablespoons vegan butter. 1/4 cup nutritional yeast.

Instructions: Before you start cooking, heat the oven to 375F 190C. Run cold water over the lentils and drain them. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they become clear. After you add the carrots and celery, cook for another 5 minutes or until the vegetables get a little softer. Add the vegetable broth, thyme, rosemary, paprika, and lentils and mix them in. Lower the heat and cook for 20 to 25 minutes, until the lentils are soft and most of the liquid is gone. Do the sweet potatoes in a separate pot while the lentils cook. Boil them for about 15 to 20 minutes, until they are soft. Cook the lentils and sweet potatoes together. Then, add almond milk, vegan butter, nutritional yeast, salt, and pepper to the sweet potatoes and mash them until they are smooth and creamy. Put the lentil mixture in a baking dish. Cover it with the sweet potato mashed potatoes. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown. Before you serve it, let it cool down for a while. Have fun!

Prep Time: 20 minutes

Cook Time: 60 minutes

Dark Matters Artwork By Peter Ray Billington Home

[perryshall]

This Vegan Lentil Shepherd's Pie is a hearty and warming meal that's great for a cold night. There are protein-rich lentils, colorful vegetables, and creamy mashed potatoes on top of this meal, which will please both vegans and non-vegans.

Ingredients: 2 cups cooked lentils. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 cup peas. 1 cup corn kernels. 1 cup vegetable broth. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 4 large potatoes, peeled and diced. 1/4 cup plant-based milk. 2 tablespoons vegan butter. 1 tablespoon nutritional yeast optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the onion, carrots, celery, and garlic to a large skillet and cook them until they become soft. Put in the corn, cooked lentils, peas, tomato paste, thyme, rosemary, salt, and pepper. Cook until everything is hot and the mixture gets a little thicker. Boil the diced potatoes in a different pot until they are soft enough to pierce with a fork. Drain and mash with vegan butter, plant-based milk, and nutritional yeast, if you want to use it. Put the lentil mix in a baking dish, and then spread the mashed potatoes out evenly on top of it. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Science fair Project

[emilysarmyband]

A low-calorie vegan Shepherd's Pie made with lentils, vegetables, and creamy mashed potatoes. This dish is comforting and hearty.

Ingredients: 1 cup green lentils, cooked. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 teaspoon thyme. 1 teaspoon rosemary. 1 teaspoon smoked paprika. 1/2 cup peas. 1/2 cup corn. 2 cups vegetable broth. 4 cups mashed potatoes. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Preheat oven to 400F 200C. In a large skillet, saut the onion, carrots, celery, and garlic until softened. Add the thyme, rosemary, smoked paprika, lentils, peas, corn, and vegetable broth. Simmer for 10 minutes. Transfer the lentil mixture to a baking dish and spread the mashed potatoes over the top. Bake for 20-25 minutes, until the potatoes are golden brown. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Waiil Records