Recipes

Vegan Chiles Rellenos

Vegan Chiles Rellenos

Get ready for a classic dish with a delicious twist! These Vegan Chiles Rellenos are a flavorful masterpiece, stuffed with creamy nondairy cream cheese and savory soy chorizo. But the real magic happens when they’re dipped in a light chickpea batter and pan-fried to crispy, golden perfection. It’s a dish so good, you won’t believe it’s not from a restaurant—and definitely not from your grandmother’s secret recipe book.
Couverts4
Preparation 15 minutes
Preparation time:40 minutes
estimated costs pp $4 per person
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Equipment

  • Baking sheet
  • Cast-iron skillet or frying pan
  • Large shallow dish
  • Paper towels

Ingredients

  • 4 large-size green chiles such as Anaheims or poblanos
  • 227 g nondairy cream cheese
  • 170 g store-bought soy chorizo or ½ recipe MexiMeat
  • 120 g chickpea flour
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 235 ml soy creamer or nondairy milk
  • Canola or other vegetable oil for frying

Instructions

  • Preheat the oven to 180°C (350°F).
  • Roast the whole chiles on a baking sheet for 30 minutes, until soft.
  • Let cool.
  • Remove the stems, cut a slit lengthwise in the chiles, and pull out the seeds and core.
  • Rinse under water to remove any stray seeds.
  • Lay flat and set aside.
  • Mix the nondairy cream cheese and soy chorizo together.
  • Stuff each chile with one-fourth of the cream cheese and chorizo mixture and fold closed.
  • In a shallow dish, mix the chickpea flour, cumin, garlic powder, oregano, salt, and pepper.
  • Add the soy creamer and mix until smooth.
  • Heat oil in a frying pan over high heat to a depth of ¼ inch (6 mm).
  • Carefully dip each stuffed pepper into the chickpea batter to coat, then place in the hot oil.
  • Pan-fry each side for 2 to 3 minutes, or until golden and crispy.
  • Transfer to a paper towel-lined plate to absorb excess oil.

Notes & Wine Advice

Serving Tip:
For a truly authentic experience, serve these delicious chiles rellenos with a side of homemade or store-bought enchilada sauce for dipping. They are also fantastic with a side of Spanish rice or a simple salad to balance the richness.
Wine Advice:
With a dish this rich and flavorful, you need a wine that can stand up to the challenge. A refreshing, dry Riesling is an excellent choice. Its crisp acidity and hint of fruitiness will provide the perfect counterpoint to the creamy filling and the savory soy chorizo. It’s a pairing so good, it might just make you feel like you’re on a Mexican vacation!

Nutrition values

Calories: 280 kcal | Carbohydrates: 22 g | Protein: 10 g | Fat: 18 g | Sugar: 3 g
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Course; Main Course / Vegetables
Cuisine; Mexican
Diets; Gluten-Free / Kosher / Lactose Free / Nut Free / Pescatarian / Soy Free / Vegan / Vegetarian

Stuffed Green Chiles

Stuffed Green Chiles

Looking for a dish with a spicy kick and a whole lot of personality? These Stuffed Green Chiles are it! Filled with a savory, meaty mixture of tofu and seitan, they offer a delicious and satisfying twist on a Mexican-inspired classic. They’re so good, you might just find yourself having a fiesta in your kitchen. Just be sure to have some water ready!
Couverts2
Preparation 15 minutes
Preparation time:30 minutes
estimated costs pp $5 per person
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Equipment

  • Baking sheet
  • Large mixing bowl
  • Parchment paper or silicone baking mat
  • Knife
  • spoon

Ingredients

  • 2 large-size green chiles such as Anaheims or poblanos
  • 160 g diced red onion
  • 170 g extra-firm tofu drained, pressed, and crumbled
  • 170 g seitan diced
  • 30 ml extra-virgin olive oil
  • 60 g nondairy cream cheese or plain soy or other nondairy yogurt
  • 18 g mellow white or yellow miso optional
  • 36 g taco seasoning store-bought or homemade
  • Sour cream store-bought or homemade, for serving
  • Salsa or enchilada sauce store-bought or homemade, for serving

Instructions

  • Preheat the oven to 220°C (425°F).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Cut a slit in each chile lengthwise from top to bottom, removing the seeds and core.
  • Rinse under water to remove any stray seeds.
  • In a mixing bowl, combine the diced onion, crumbled tofu, seitan, olive oil, cream cheese, miso (if using), and taco seasoning.
  • Mash everything together with your hands until well incorporated.
  • Stuff each chile with half of the mixture.
  • Place the stuffed chiles on the prepared baking sheet and bake, uncovered, for 30 minutes or until slightly browned and tender.
  • Serve with sour cream, salsa, or enchilada sauce.

Notes & Wine Advice

Serving Tip:
These stuffed chiles are a fantastic main dish. For a complete Mexican meal, serve them alongside warm tortillas, a side of Spanish rice, and black beans to soak up all the delicious flavors.
Wine Advice:
When you’re dealing with a spicy dish like this, you need a wine that can handle the heat without wilting. A crisp, chilled Chardonnay is an excellent choice. Its subtle buttery notes and refreshing finish will beautifully complement the creamy, savory filling of the chiles. For a truly unique pairing, a dry Riesling can also work wonders, as its high acidity and hint of sweetness will provide a welcome contrast to the spice. It’s a combination that’s sure to make your taste buds happy.

Nutrition values

Calories: 350 kcal | Carbohydrates: 26 g | Protein: 25 g | Fat: 20 g | Sugar: 4 g
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Course; Main Course / Snack / Vegetables
Cuisine; Mexican
Diets; Gluten-Free / Kosher / Lactose Free / Nut Free / Pescatarian / Soy Free / Vegan / Vegetarian

Crispy Baked Tofu Chimichangas with Cheesy Salsa

Crispy Baked Tofu Chimichangas with Cheesy Salsa

Looking for a quick weeknight dinner that will become an instant family favorite? These Baked Tofu Chimichangas are a culinary secret weapon! With a surprisingly chicken-like texture from the tofu and a creamy, cheesy salsa filling, they’re wrapped in crispy, golden-brown tortillas. It’s a dish so good, you won’t believe they’re not fried. Get ready to put this recipe on your weekly rotation!
Couverts6
Preparation 20 minutes
Preparation time:25 minutes
estimated costs pp $4 per person
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Equipment

  • Baking sheet
  • Large skillet
  • medium saucepan
  • Parchment paper or silicone baking mat
  • Whisk

Ingredients

For the cheesy salsa:

  • 8 g arrowroot powder or any flour
  • 30 g nutritional yeast
  • ½ tsp fine sea salt
  • 120 ml soy creamer or unsweetened nondairy milk
  • 16 g tahini
  • 240 g your favorite salsa

For the filling:

  • 15 ml peanut oil
  • 455 g extra-firm or super-firm tofu pressed and torn into bite-size pieces
  • ½ tsp fine sea salt
  • 8 g nutritional yeast
  • 1 clove grated garlic
  • 172 g cooked black beans or any beans
  • 6 burrito-style flour tortillas
  • 15 ml extra-virgin olive oil for brushing tortillas
  • Hot sauce for serving
  • Nondairy sour cream store-bought or homemade, for serving

Instructions

  • In a medium-size saucepan, combine the arrowroot powder, nutritional yeast, and salt.
  • Whisk in the creamer and tahini.
  • Cook over medium heat, whisking constantly, just until it begins to thicken.
  • Stir in the salsa and set aside.
  • Preheat the oven to 190°C (375°F).
  • Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • In a large-size skillet, heat the peanut oil over medium-high heat and cook the tofu for 5 minutes.
  • Add the salt and nutritional yeast, and cook for another 5 minutes, or until browned.
  • Stir in the cheesy salsa, garlic, and beans.
  • Divide the filling equally among the tortillas.
  • Fold them up like burritos.
  • Lightly brush the tops with olive oil.
  • Place seam side down on the prepared baking sheet and bake for 18 minutes.
  • Serve with a dash of hot sauce or a spoonful of nondairy sour cream.

Notes & Wine Advice

Serving Tip:
These chimichangas are fantastic on their own, but for a complete meal, serve them with a side of fresh guacamole, a simple green salad, or a side of cilantro lime rice.
Wine Advice:
With the savory, cheesy filling and the spicy kick of the salsa, you need a wine that can cut through the richness and stand up to the bold flavors. A crisp and zesty Sauvignon Blanc is the perfect partner, as its high acidity will leave your palate refreshed and ready for the next bite. For a fun, bubbly alternative, a dry Prosecco will also do the trick, adding a celebratory feel to your weeknight dinner.

Nutrition values

Calories: 340 kcal | Carbohydrates: 39 g | Protein: 20 g | Fat: 16 g | Sugar: 3 g
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Course; Main Course / Snack / Vegetables
Cuisine; American / Mexican
Diets; Gluten-Free / Kosher / Lactose Free / Low Sodium / Nut Free / Pescatarian / Soy Free / Vegan / Vegetarian

Spicy Vegan Chorizo Tacos with Roasted Veggie Salsa

Spicy Vegan Chorizo Tacos with Roasted Veggie Salsa

Tired of bland taco Tuesday? Get ready for a flavor explosion! These Chorizo Tacos are packed with spicy, smoky soy chorizo and topped with a vibrant, chunky roasted veggie salsa that is so good, you’ll want to eat it with a spoon. It’s the perfect dish for your next Mexican Food Night, proving that a fiesta in your mouth is always a good idea. Prepare for a seriously delicious, and seriously spicy, night.
Couverts6
Preparation 10 minutes
Preparation time:30 minutes
estimated costs pp $3 per person
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Equipment

Ingredients

  • 1 large-size red onion cut into 8 chunks
  • 1 lb. 455 g cherry or grape tomatoes
  • 1 green bell pepper seeded and quartered
  • ½ large-size lemon
  • 4 cloves garlic peeled and left whole
  • 30 ml extra-virgin olive oil
  • 1 tsp coarse sea salt
  • 340 g store-bought soy chorizo casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles
  • 5 g fresh cilantro or 20 g curly parsley
  • 6 burrito-style flour tortillas

Instructions

  • Preheat the oven to 200°C (400°F).
  • Have a large rimmed baking sheet ready.
  • Combine the tomatoes, bell pepper, lemon, onion, and garlic on the baking sheet.
  • Drizzle the olive oil and sprinkle salt over the vegetables, tossing to coat evenly.
  • Place the lemon cut side down.
  • Roast for 20 minutes, or until the tomatoes appear deflated.
  • Stir once halfway through to ensure nothing burns.
  • Meanwhile, place the soy chorizo in a skillet and brown over medium heat for about 8 minutes.
  • Set aside.
  • Once the veggies are roasted, crush the garlic with the flat of a knife and transfer it to a food processor along with three-fourths of the tomatoes, the onion, and cilantro.
  • Squeeze the roasted lemon juice over the mixture.
  • Pulse several times to create a chunky salsa.
  • Cut the bell pepper into large chunks and arrange them on a warm tortilla.
  • Top with a few whole tomatoes, the chunky salsa, and crumbled chorizo.
  • Repeat with the remaining tortillas.

Notes & Wine Advice

Serving Tip:
Want to take these tacos to the next level? Top them with your favorite animal-friendly shredded cheese, a dollop of nondairy sour cream, or some fresh sliced avocado for extra creaminess and flavor.
Wine Advice:
With the bold, spicy flavors of these tacos, you need a wine that’s ready for a fiesta! A crisp, chilled Sauvignon Blanc is the perfect partner. Its vibrant acidity will cut through the richness of the chorizo and the smoky notes of the roasted salsa, balancing the spice and leaving your palate feeling refreshed.

Nutrition values

Calories: 290 kcal | Carbohydrates: 30 g | Protein: 12 g | Fat: 15 g | Sugar: 7 g
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Course; Main Course / Taco’s
Cuisine; Mexican
Diets; Vegan / Vegetarian

Vegan Stuffed Artichokes with a Savory Mushroom Filling

Vegan Stuffed Artichokes with a Savory Mushroom Filling

Tired of the same old appetizers? Get ready to impress with this show-stopping recipe for Carciofi Farciti! These Italian stuffed artichokes are filled to the brim with a savory mixture of couscous, mushrooms, and sun-dried tomatoes. It’s a deliciously unique dish that looks incredibly fancy but is surprisingly simple to make. Get ready to have your guests ask for the recipe before they’ve even finished their first bite.
Couverts2
Preparation 20 minutes
Preparation time:35 minutes
estimated costs pp $6 per person
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Equipment

  • Large pot
  • Skillet or frying pan
  • Small baking dish
  • Kitchen shears
  • Knife
  • Cutting board

Ingredients

  • 2 large-size artichokes
  • 1 cup 235 ml vegetable broth

For the filling:

  • 3 tbsp. 45 ml extra-virgin olive oil, divided
  • 160 g diced red onion
  • 227 g baby bella or button mushrooms chopped
  • 1 tbsp. 15 g minced garlic
  • 165 ml water
  • 86 g dry couscous
  • 6 sun-dried tomatoes packed in oil chopped
  • 6 g finely chopped fresh basil or 2 teaspoons dried
  • 30 ml balsamic vinegar
  • 30 g pine nuts
  • Salt and freshly cracked pepper to taste

Instructions

  • Prepare the artichokes by removing the top one-third of the leaves and the stem.
  • Use kitchen shears to cut off the pointy tips of the remaining leaves.
  • Open the artichoke and remove the inner purple flowers, scraping out the “hairy” parts.
  • Bring a large pot of water to a boil.
  • Place the prepared artichokes in the boiling water, cover, and cook for 10 minutes.
  • Drain.
  • Preheat the oven to 230°C (450°F).
  • Pour the broth into a small baking dish.
  • To make the filling: In a skillet, heat 2 tablespoons (30 ml) of the oil over medium-high heat.
  • Sauté the onion, mushrooms, and garlic for 5 to 7 minutes, until fragrant and translucent.
  • Remove from heat.
  • Bring the water to a boil, add the couscous, cover, and let it stand for 5 minutes.
  • Add the couscous, sun-dried tomatoes, basil, and balsamic vinegar to the sautéed mixture.
  • Stir to combine.
  • Stuff the mixture into the center and between the leaves of the artichokes.
  • Top with pine nuts, salt, and pepper.
  • Place the artichokes in the baking dish and bake for 15 to 20 minutes, until the pine nuts are golden brown.

Notes & Wine Advice

Serving Tip:
For an extra touch of deliciousness, serve these stuffed artichokes with a side of warm marinara sauce or a simple vegan mayonnaise for dipping. A squeeze of fresh lemon juice over the top adds a bright, zesty finish that will make the flavors pop.
Wine Advice:
With a dish this elegant, you need a wine that’s equally sophisticated. A light, dry white wine like a crisp Pinot Grigio or a zesty Sauvignon Blanc is the perfect partner. Their bright acidity and subtle citrus notes will beautifully complement the savory filling and the earthy artichoke. It’s a pairing that’s so good, you might forget all about the main course!

Nutrition values

Calories: 360 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 18 g | Sugar: 8 g
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Course; Appetizer / Main Course / Starters
Cuisine; Italian
Diets; Vegan / Vegetarian

Hearty Potato-Stuffed Portobello Mushrooms

Hearty Potato-Stuffed Portobello Mushrooms

When you’re craving the ultimate comfort food but want to keep it wholesome, these Potato-Stuffed Portobellos are here to save the day! These meaty mushrooms are filled to the brim with a rich, creamy mash made from baby red and gold potatoes. It’s a dish so satisfying, you won’t believe it’s plant-based. Get ready to fall in love with comfort food all over again!
Couverts4
Preparation 15 minutes
Preparation time:40 minutes
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • 9 × 13-inch (23 × 33-cm) baking dish
  • Hand masher or potato ricer
  • Knife
  • Cutting board

Ingredients

  • 1 lb. 455 g baby gold potatoes, with skins
  • 1 lb. 455 g baby red potatoes, with skins
  • 120 ml extra-virgin olive oil
  • 120 ml soy sauce
  • 4 large-size portobello mushroom caps
  • 235 ml plain soy creamer or soymilk
  • 56 g nondairy butter
  • 30 g nutritional yeast
  • 160 g diced scallion
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp ground cumin
  • ¼ tsp chili powder
  • Salt and pepper to taste

Instructions

  • Add the potatoes to a large pot of salted water, bring to a boil, and cook until fork-tender.
  • Drain and return to the pot.
  • Preheat the oven to 190°C (375°F).
  • Place the olive oil and soy sauce in the bottom of a 9 × 13-inch (23 × 33-cm) baking dish.
  • Remove the stems and gills from the portobello caps.
  • Place the mushrooms, top side down, in the dish.
  • Add the creamer, butter, nutritional yeast, scallions, garlic powder, paprika, cumin, chili powder, salt, and pepper to the potatoes.
  • Using a hand masher, mash the potatoes until fairly smooth but still a little chunky.
  • Spoon an equal amount of mashed potatoes into each mushroom cap.
  • Bake for 30 minutes, or until the tops of the mushrooms begin to brown.

Notes & Wine Advice

Serving Tip:
These stuffed mushrooms are a meal in themselves, but they pair perfectly with a side of roasted root vegetables or a light, crisp salad. The combination of textures will make your taste buds sing.
Wine Advice:
With the earthy, meaty portobellos and the creamy, savory mashed potatoes, you need a wine that can handle all that flavor. A dry white wine, like a lightly oaked Chardonnay, is a fantastic choice, as its crispness will cut through the richness of the dish. For an adventurous pairing, a bright and zesty Pinot Grigio will beautifully complement the herbs and spices. It’s a pairing so good, it might just make you forget about the rest of the meal!

Nutrition values

Calories: 290 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 14 g | Sugar: 3 g
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Course; Main Course / Vegetables
Cuisine; International / Global
Diets; Soy Free / Vegan / Vegetarian

Nutty Stuffed Veggies with Tofu and Peanut Filling

Nutty Stuffed Veggies with Tofu and Peanut Filling

Tired of the same old boring dinners? Get ready for a delicious surprise with these Nutty Stuffed Veggies! With a bold and unexpected filling of spicy tofu and creamy peanut butter, this recipe proves that vegetables can be the star of the show. It’s a surprisingly simple dish that’s packed with flavor, texture, and pure satisfaction. Prepare to have your mind blown—and your belly filled!
Couverts4
Preparation 20 minutes
Preparation time:40 minutes
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • Baking dish (9 x 13 inches)
  • Food processor
  • large saucepan
  • Knife
  • Nonstick cooking spray or oil for greasing
  • Cutting board
  • spoon

Ingredients

  • 2 medium-size eggplants or 8 large-size tomatoes or 4 large-size bell peppers
  • 1 can 414 ml coconut milk
  • 1 can 425 g diced tomatoes, drained
  • 1 tbsp. 15 ml extra-virgin olive oil
  • 1 tbsp. 6 g curry powder
  • 2 tsp dried basil
  • 40 g chopped shallot
  • 2 cloves grated garlic
  • ¼ tsp cayenne pepper
  • 1 tsp fine sea salt
  • 2 tsp agave nectar
  • 1 tbsp. 6 g turmeric
  • 1.5 cups 246 g cooked wild rice
  • ¼ cup 64 g creamy or crunchy natural peanut butter
  • 1 medium-size Granny Smith apple peeled, cored, and quartered
  • 455 g extra-firm tofu drained and patted dry
  • 15 g fresh curly parsley

Instructions

  • Preheat the oven to 200°C (400°F).
  • Lightly coat a 9 × 13-inch (23 × 33-cm) baking dish with spray.
  • If using eggplant, cut in half, place on a lightly oiled baking sheet, and roast for 15 minutes, or until partially tender.
  • Cool slightly, scoop out the flesh, chop, and set aside.
  • If using tomatoes, cut a slice off the top, scoop out the flesh, chop, and set aside.
  • If using bell peppers, cut in half, remove seeds, and rinse.
  • In a food processor, combine tofu, apple, garlic, shallot, and parsley.
  • Blend until coarsely chopped.
  • Transfer to a large bowl and stir in the cooked wild rice.
  • In the food processor, combine coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil.
  • Blend until smooth.
  • Heat the olive oil in a large saucepan over medium heat.
  • Add the tofu mixture and half of the coconut sauce.
  • Add the veggie flesh (eggplant or tomato) if using.
  • Simmer for 8 minutes.
  • Place the veggie shells in the prepared baking dish.
  • Fill them with the tofu mixture.
  • Drizzle the remaining coconut sauce on top.
  • For tomatoes, place the sliced top back on.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 10–20 minutes, or until veggies are tender.
  • Serve hot.

Notes & Wine Advice

Serving Tip:
This dish is incredibly filling on its own, but for a truly complete meal, serve it with a side of fluffy couscous or nutty quinoa to soak up all that delicious sauce.
Wine Advice:
With a dish this complex—spicy from the cayenne, nutty from the peanut butter, and a little bit sweet from the agave—you need a wine that can handle the party. A light-bodied red like a Pinot Noir is a great choice; its delicate fruitiness won’t clash with the bold flavors. For a refreshing contrast, a chilled rosé will cut through the richness of the peanut butter and complement the spicy kick perfectly.

Nutrition values

Calories: 350 kcal | Carbohydrates: 38 g | Protein: 20 g | Fat: 18 g | Sugar: 9 g
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Course; Main Course / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Vegan / Vegetarian

Cozy Coconut Curry

Cozy Coconut Curry

When the weather outside is frightful, this Veggie Curry Feast is absolutely delightful! This simple, healthy, and affordable veggie curry is packed with warm spices and creamy coconut milk, making it the perfect remedy for a chilly winter night. It’s so comforting and delicious, it’s basically a warm hug in a bowl.
Couverts4
Preparation 10 minutes
Preparation time:25 minutes
estimated costs pp $3 per person
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Equipment

  • large saucepan
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Wooden spoon

Ingredients

  • 425 g garbanzo beans cooked, drained, and rinsed
  • 1 head broccoli trimmed and steamed until tender
  • 1 head cauliflower cleaned and chopped small
  • 355 ml coconut milk
  • 15 ml peanut oil
  • 15 ml tamari or soy sauce
  • 6 g curry powder
  • 6 g grated gingerroot
  • 2 grated garlic cloves
  • 2 tsp garam masala store-bought or homemade
  • 2 tsp dried basil
  • 1 tsp turmeric
  • 40 g shallot chopped
  • ½ tsp coarse sea salt
  • Handful toasted slivered almonds for garnish (optional)

Instructions

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the shallot, garlic, and ginger.
  • Cook for about 2 minutes until fragrant.
  • Stir in the curry powder, turmeric, garam masala, basil, and salt.
  • Cook for another minute.
  • Pour in the coconut milk and tamari.
  • Bring to a boil.
  • Add the cauliflower, cover, and let simmer for 15 minutes, or until tender.
  • Coarsely mash the cauliflower, then stir in the beans and broccoli.
  • Let simmer for another 5 minutes.
  • Garnish with toasted slivered almonds, if desired.

Notes & Wine Advice

Serving Tip:
This curry is best served over a bed of fluffy basmati rice to soak up all that delicious sauce. For a truly indulgent meal, serve it with warm naan bread for dipping.
Wine Advice:
This spicy and aromatic curry needs a wine that can handle its strong personality. A crisp Riesling is a perfect choice, as its bright acidity and fruity notes will cut through the richness of the coconut milk and complement the warm spices. For a light-bodied red, a Gamay would also work beautifully, offering a refreshing contrast without overpowering the dish. It’s a pairing that makes a cozy night in feel extra special.

Nutrition values

Calories: 290 kcal | Carbohydrates: 30 g | Protein: 11 g | Fat: 15 g | Sugar: 5 g
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Course; Curry / Main Course / Vegetables
Cuisine; India
Diets; Gluten-Free / Vegan / Vegetarian

The Ultimate Vegan Shepherd’s Pie

The Ultimate Vegan Shepherd’s Pie

When the weather outside is frightful, this Very Veggie Shepherd’s Pie is so delightful! It’s the ultimate winter comfort food, packed with a hearty filling of savory lentils and a luscious mashed potato topping infused with vibrant kale pesto. Every spoonful is a warm hug that makes you forget all about the cold. This dish proves that the best way to get your veggies is to bury them under a delicious pile of mashed potatoes.
Couverts4
Preparation 25 minutes
Preparation time:50 minutes
estimated costs pp $3 per person
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • large saucepan
  • medium saucepan
  • Mixing bowls
  • Potato masher

Ingredients

  • 1 cup 192 g red lentils, uncooked, rinsed and drained
  • 1 cup 180 g fresh tomato, chopped
  • 1 cup 185 g Fu-ttage Cheese
  • 1.5 cups 160 g zucchini, chopped
  • 2 cloves garlic grated
  • 2 tbsp. 28 g nondairy butter, plus ½ tsp for coating dish
  • 2 tbsp. 33 g tomato paste
  • 2 tbsp. 39 g chopped walnuts
  • ¼ cup 40 g red onion, chopped
  • ¼ cup 80 ml unsweetened almond or other nondairy milk
  • 4 fresh basil leaves minced
  • 4 small russet potatoes scrubbed, peeled if desired, and cubed small
  • 4 cups 940 ml water
  • ¾ cup 165 g Kale Pesto
  • 1 tsp fine sea salt divided
  • ½ tsp ground black pepper divided
  • 1 tbsp. 15 ml extra-virgin olive oil

Instructions

  • Place the cubed potatoes in a large saucepan, cover with water, and bring to a boil.
  • Cook until very tender, about 15–20 minutes, then drain and return to the saucepan.
  • Add 2 tablespoons butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper, then mash until smooth.
  • Stir in the pesto and walnuts, then set aside.
  • In a medium saucepan, bring the water to a boil, then add the lentils.
  • Cook until tender, about 15–20 minutes, then drain and set aside.
  • Preheat the oven to 190°C (375°F).
  • Lightly coat an 8-inch (20-cm) square baking dish with the remaining ½ teaspoon butter.
  • In a large saucepan, heat the oil over medium heat.
  • Add the onion, garlic, zucchini, tomato, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
  • Cook until the zucchini browns, about 6 minutes.
  • Stir in the basil, tomato paste, cooked lentils, and Fu-ttage Cheese, then simmer for 2 minutes.
  • Spread the zucchini and lentil mixture evenly in the bottom of the baking dish.
  • Top with the kale pesto mashed potatoes, spreading in an even layer.
  • Cover with foil and bake for 20 minutes.
  • Remove the foil and bake for another 15 minutes.
  • Let stand for at least 15 minutes before serving.

Notes & Wine Advice

Serving Tip:
Let this pie stand for at least 15 minutes after baking to ensure it holds its shape. Serve it with a side of steamed green beans or a crisp winter salad for a complete and wholesome meal.
Wine Advice:
For a hearty, earthy, and comforting dish like Shepherd’s Pie, you need a wine that can stand up to its rich flavors. A light-bodied red wine, such as a bright Pinot Noir, would be a fantastic choice. Its earthy notes will beautifully complement the savory flavors of the lentils and vegetables. If you prefer a white, a crisp Sauvignon Blanc would be a refreshing contrast to the richness of the pie. It’s a pairing that proves comfort food can also be elegant.

Nutrition values

Calories: 340 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 12 g | Sugar: 5 g
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Course; Casserole / Main Course / Vegetables
Cuisine; England
Diets; Gluten-Free / Nut Free / Vegan / Vegetarian