Vegan Recipes

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  1. Phyllis Anne says

    My favorite vegan slow cooker recipe, “Vegan Topless Shepherd’s Pie” and since cooler weather is rapidly approaching, I thought this would be perfect for Fall. The credit for this recipe goes of course goes ALL to Robin Robertson, prolific writer and author of some of THE best Vegan and Vegetarian Recipe Books known to man. If you’re looking for great Vegan recipes, there are 200 in this cookbook! Her recipes are amazing and the way she uses spice is tasty! This recipe comes from her book “Fresh From the Vegan Slow Cooker” I don’t know Robin personally, but I know this cookbook well.

    Vegan Topless Shepherd’s Pie in 6-7 Qt Slow Cooker on Low 6-8 hours

    2 tsp Olive Oil
    1 med size yellow onion, minced
    2 garlic cloves, minced
    1 tsp dried thyme
    2 TBSP all purpose flour
    1 1/2 cup vegetable broth
    2 russet potatos, peeled and thin sliced
    Salt and freshly ground black pepper
    2 carrots, peeled and finely chopped
    8 ounces mushrooms, coarsely chopped
    1/2 cup dried brown lentils, rinsed and picked over
    2/3 cup thawed frozen baby lima beans
    1 (14.5 oz) can diced tomatoes, drained
    1/2 cup thawed frozen peas
    1 TBSP Soy sauce
    1/2 teaspoon vegan gravy browner (such as Kitchen Bouquet)
    1 TBSP minced fresh flat leaf parsley for garnish

    1. heat oil in medium skilled over medium high heat. Add onion and saute til soft, about 5 minutes. Stir in the garlic, thyme, and flour and cook fo r1 minute longer. Stir in 1/2 cup of the broth and cook, stirring, for 1 minute. Remove from the heat and set aside.
    2. Generously oil the bottom and sides of slow cooker. Arrange the potato slices evenly in layers in the bottom of cooker, seasoning each layer with salt and pepper. Top with the carrots, mushrooms, lentils, limas, tomatoes, peas, soy sauce, gravy browner, and the reserved onion mixture. Add the reamining 1 cup of broth, cover, and cook on Low for 6 to 8 hours. Sprinkle with the parsley and serve hot.

    Oh, it is yummy. I made it numerous times last winter! Of course, I add Red Chili Pepper Flakes to mine.

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