Wolf in Shepherd's Pie Clothing
Total time
- 5 medium potatoes cubed (can also use sweet potatoes)
- 2 acorn squashes, peeled, seeded and cubed
- 1 cup almond milk
- ½ tsp pink Himalayan salt
- 3 tsp coconut oil divided
- 1 onion chopped
- 4 garlic cloves finely chopped
- 1 can Eden Organic adzuki beans drained
- 1 can Eden Organic navy beans drained
- 1 cup dried mushrooms (can also use fresh) chopped
- ¼ cup water
- 2 tbsp organic soy sauce or liquid aminos (Bragg’s or coconut)
- 1 tbsp all-purpose seasoning blend
- ½ tsp thyme
- 3 tbsp arrowroot with water to dissolve
- 1 12-oz bag of frozen mixed vegetables (if it has corn make sure it’s organic and non GMO)
- 2 slices of whole grain bread toasted
- Fresh ground pepper to taste
- Preheat oven to 400
- Dice the potatoes and peel and prepare the acorn squash
- Roast until soft, about 40 – 60 min.
- While the veggies are roasting heat 1 tsp of coconut oil in a large saucepan and add the onion. Cook until soft then add the garlic.
- Add in all of the beans, the mushrooms, water, soy sauce or liquid aminos, the thyme and pepper to taste
- Simmer until the mushrooms are soft
- In a bowl mix the arrowroot in enough water to dissolve and add to bean mixture
- Once it is well incorporated, add frozen vegetables and let simmer for 5 minutes and turn off
- In a mini chopper or food processor, process the toasted bread slices into breadcrumbs; add more if you have to
- Combine the potatoes, acorn squash, 1 tsp coconut oil, almond milk, salt and pepper
- With an immersion blender blend until smooth. You can also transfer to a blender or use a potato masher.
- To assemble:
- Grease a casserole dish with the remaining coconut oil and line the bottom with the breadcrumbs.
- Then layer in the bean mixture and cover with the mashed potato/acorn squash mixture.
- Bake for 40 minutes at 400 until the top layer has a golden color to it.
- Enjoy!
Recipe by Vegaprocity at https://vegaprocity.com/2015/11/vegan-thanksgiving-vegan-style/
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