Vegan Sweet Potato Shepherd’s Pie
What you'll need
1.5 Cups
TVP (textured Vegetable Protein)
Adjust as desired
2 Sweet & 6-8 Regular potatoes
1 Cup Frozen Peas
1 Cup
Frozen Corn
1 tsp
Veg Bouillon Powder
2 Small Carrots,Onion & 2 Garlic Cloves
1/2 Cup
Plant Milk
1 Tbsp
Plant Butter
1 Cup
Gravy
1 Tbsp
Olive Oil
1 Cup
Water for The Bouillon
Avocado Oil Spray
Are you ready to veganize this classic? I used half regular potatoes to break up the sweetness, but of course you can modify to suit your taste!
1
Add boiling water to the textured veg protein (TVP-defatted soy flour) & mix. Set aside and prep other steps. Lentils or vegan ground can be subbed.
2
Get the water in a pot on the stove while you prep your ingredients. Ok, let’s chop up the potatoes.
3
Add to boiling salted water & cook til tender (15-20mins) Then drain.
4
Dice up the veg. Frozen carrots can also be used.
5
Sauté in some evoo for a few mins. Pro tip: leave out garlic til the last minute so it’s doesn’t burn and become bitter.
6
Add in the TVP and cook a few minutes.
7
Drop in those frozen veggies 🌽
8
Add in the gravy. Can sub in Worcestershire, tamari or liquid aminos.
10
Filling is done after 5 mins. Let’s also preheat the oven to 400F
11
Add the vegan butter & plant milk to the drained potatoes.
12
Let’s mash em up!
13
Add filling to baking dish. This size is 7x11.
14
Let’s add these beautiful mashed taters.
15
Spread them evenly on top and smooth out.
16
Sprinkle on the nutritional yeast for added b12 and cheesy taste!
17
Top with panko for that crunch factor!
18
Lightly spray some avocado oil & it’s ready to be transformed!
19
Bake at 400F for 30 mins. then broil for a few minutes to brown the top, if needed. Add a sheet pan to catch potential drips.
20
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