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Seitan Shepard's Pie

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  • Seitan Shepard's Pie

    From,Local Bounty Seasonal Vegan Recipes,by Devra Gartenstein 2008.

    Seitan Shepard's Pie:
    Serves 6

    1 lb.white potatoes,peeled,if desired & quartered
    1/2 c.unsweetened soymilk
    1 tsp.salt
    1 T.olive oil
    1 onion,chopped
    2 cloves garlic,minced
    1 tsp.dried basil
    1/2 tsp.dried marjoram
    1/2 tsp.dried thyme
    1 lb.seitan
    1/2 c.canned crushed tomatoes,w/juice

    Place the potatoes in a medium saucepan & add enough water to cover them.Bring to a boil,lower the heat & simmer for 15-20 minutes or till potatoes are soft.Drain them well,transfer to a bowl & mash them.Stir in the soymilk & 1/2 tsp.of the salt.

    While the potatoes are cooking,heat the oil in a medium saucepan.Add the onion,garlic,the remaining 1/2 tsp.of salt & all of the basil,marjoram & thyme.Cook for about 5 minutes or till onions are translucent.

    Chop the seitan in a food processor using the pulse button for about 10 seconds,till its the consistency of ground beef.Add the seitan & tomatoes to the onion mixture.

    Preheat oven to 375 degrees F.

    Spread the seitan mixture on the bottom of an 8" square casserole dish & top it w/the mashed potatoes.Bake for 15 minutes,till heated through.
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