Easy Vegetarian Cottage Pie Recipe

Healthy Vegan Cottage Pie (With Vegetables)

WEBJan 11, 2024 · Sauté onion, garlic, beans, walnuts, and herbs in olive oil or vegetable broth in a large skillet or pot. Add the broth, Yondu, and …

Rating: 4.7/5(3)
1. Preheat oven to 400 F/ 205 C
2. You can either chop the whole mixture in a food processor after cooking, or simply just chop the chickpeas and walnuts into smaller pieces using a food processor now. I prefer to do this because it’s easier to clean up.
3. Sauté onion, garlic and salt with oil, or broth if oil free, over medium heat until onion is soft. About 5 minutes.
4. Add the lentils, chickpeas, walnuts, parsley and thyme and saute until just browning. About 3-5 minutes.

Preview

See Also: Healthy Recipes, Vegan RecipesShow details

Vegan Cottage Pie (Shepherd's Pie) The Pesky Vegan

WEBMar 31, 2020 · Stir well and cook for 5-6 minutes, turning up the heat if necessary. After 5-6 minutes, stir in the tomato puree, green lentils, …

Rating: 5/5(10)
1. Place the potatoes in a large pot and cover entirely with water. Bring to a gentle boil and then simmer for around 15 minutes or until you can cut through them easily with a knife.
2. While the potatoes are cooking, heat the oil in a large pan on medium heat. Add the chopped onion and carrot and soften for 6-8 minutes, stirring occasionally.
3. Next, stir in the chopped garlic and cook for another 2 minutes before adding the chopped mushrooms (both the larger chunks and finer pieces). Stir well and cook for 5-6 minutes, turning up the heat if necessary.
4. After 5-6 minutes, stir in the tomato puree, green lentils, Marmite, Henderson's Relish, vegan stock, bay leaves, dried herbs, salt, and pepper. Mix well, reduce the heat, and simmer for 10-15 minutes.

Preview

See Also: Vegan RecipesShow details

Vegetarian Cottage Pie (easily vegan) Vanilla And Bean

WEBJan 12, 2023 · Pour 1/2 a cup of the broth into a separate container and add the flour (or cornstarch). Whisk thoroughly. Set aside. In a large …

Rating: 4.9/5(15)
1. Place 1 tsp of salt, garlic cloves and potatoes in a large saucepan. Cover with water, bring to a boil and simmer until potatoes are fork tender; about 20-25 minutes. Drain and allow to set uncovered to steam off excess water for about 10 minutes.
2. Meanwhile, In a medium sauce pan, add lentils, 2 C (460g) water, bayleaf and 1/2 tsp sea salt. Bring lentils to a simmer and cook on medium heat continuing to simmer, uncovered for about 30 minutes. They should be tender when done. Set aside.
3. Spoon the lentil mixture into a 2 quart casserole or if using a Dutch oven, simply keep the lentil mixture in place. Gently spread the potatoes over the top of the lentil mixture (gently here because you don't want the potatoes to fall into the lentil mixture!). Spread with an offset spatula if desired (like spreading icing on a cake) and use a fork to make decorative marks if desired. Optional: If opting for browning on the potatoes (as seen in the pictures), drizzle a bit (about 2 T) of olive oil over the top of the potatoes, then follow the *directions below for broiling.

Preview

See Also: Vegan RecipesShow details