Vegan Shepherd’s Pie Mac and Cheese

When you take pleasure in each vegan shepherd’s pie and nondairy mac and cheese, chances are high you’ll love this nontraditional union of the 2 in a single scrumptious casserole. Shepherd’s Mac from Vegan Mac and Cheese by Robin Robertson is the final word chilly climate consolation meals.

Shepherds Mac

Shepherds Mac

Shepherd’s Mac

When you take pleasure in each shepherd’s pie and mac uncheese, chances are high you’ll love this nontraditional union of the 2 in a single scrumptious casserole.

Elements

Lentils

1
tablespoon
(15 ml) olive oil

21/2
cups
(175 g) chopped mushrooms

21/2
cups
(495 g) cooked lentils

21/2
cups
(338 g) frozen combined greens
steamed

2
tablespoons
(30 ml) tamari
divided

half
teaspoon
onion powder

half
teaspoon
garlic powder

Salt and floor black pepper
to style

Pasta

16
ounces
(454 g) radiatore
or different small pasta

Sauce

21/2
cups
(600 ml) water

1
giant russet potato
peeled and diced

1
small carrot
chopped

three/four
cup
(105 g) unsalted uncooked cashews

half
of a small yellow onion
chopped

2
garlic cloves
smashed

Salt
to style

half
cup
(30 g) dietary yeast

2
tablespoons
(28 g) vegan butter

1
tablespoon
(15 ml) contemporary lemon juice

half
teaspoon
ready yellow mustard

1/four
teaspoon
floor turmeric

1/four
teaspoon
smoked paprika

Floor black pepper
to style

Topping

Toasted panko bread crumbs

Directions

Preheat the oven to 375°F (190°C).

To make the lentils: In a skillet over medium warmth, warmth the olive oil. Add the mushrooms and cook dinner till delicate, about four minutes. Stir within the lentils, combined greens, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir nicely to combine. Prepare dinner, stirring, for two minutes to mix the flavors. Take away from the warmth and put aside.

To make the pasta: Carry a big pot of salted water to a boil over excessive warmth. Add the pasta and cook dinner in accordance with the bundle instructions till al dente. Drain nicely and put aside.

To make the sauce: In the identical pot over excessive warmth, mix the water, potato, carrot, cashews, onion, and garlic and season with salt. Carry to a boil. Cut back the warmth to keep up a simmer, cowl the pot, and cook dinner till the greens are delicate, 10 to 15 minutes. Fastidiously switch the contents of the pot to a high-speed blender.

Add the dietary yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Mix till utterly clean, stopping to scrape down the perimeters, as wanted.

Return the pasta to the pot. Pour the sauce over the pasta and gently stir to mix.

Switch the lentil combination to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Unfold the pasta combination on prime.

To complete: Sprinkle the highest with the toasted panko bread crumbs. Bake for 20 minutes. Serve sizzling.

Recipe Notes

Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

If you enjoy both vegan shepherd’s pie and nondairy mac and cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole. Shepherd's Mac from Vegan Mac and Cheese by Robin Robertson is the ultimate cold weather comfort food.

About Robin Robertson

Robin Robertson is a vegan chef and award-winning cookbook writer whose culinary expertise spans almost thirty years. She has been a chef, caterer, cooking instructor, and meals columnist. Her cookbooks embody the best-selling Vegan Planet, Fast-Repair Vegan, Contemporary from the Vegan Gradual Cooker, Vegan on the Low-cost, 1,000 Vegan recipes, and Vegan Hearth & Spice. Robin blogs at RobinRobertson.com.

Reader Interactions

This website makes use of Akismet to cut back spam. Learn the way your remark information is processed.

kimsur862