Classic comfort food. This pie is loaded with vegetables and topped with creamy and smooth potato mashđ
I used @grove.avocado.oil with mashed potatoes instead of regular butter. The potatoes came out super creamy and perfectly fluffyđ
Save the recipe and make it yourselfđ
Recipe Belowđ
Ingredients:
1 tablespoon avocado oil
1 small white onion, finely diced
2 garlic cloves
1 carrot, diced
1/2 cup green peas
1 yellow pepper, diced
1 green pepper, diced
1 cup cooked or canned brown lentils
2 tablespoon all-purpose flour
300 ml water/vegetable stock
5 potatoes, peeled
1/4 cup avocado oil
1/2 cup soy milk
1/2 cup grated dairy-free cheese
salt and pepper, to taste
fresh parsley, for garnishing
Method:
Cook potatoes in a boiling water until tender. While potatoes are cooking,
in a frying pan heat olive. Add in onions and garlic. Cook for 5 minutes. Add in the rest of the vegetables and cook for another 10-15 minutes. Add in lentils, water/stock and flour. Cook for another 5 minutes until the mixture thickens. Drain potatoes, return them to the pot and add in avocado oil, milk and cheese. Mash potatoes using a potato masher until smooth. Preheat oven to 180C and grease a baking dish. Transfer the vegetable mixture into the prepared baking dish and top with potato mash. Bake for 20 minutes or until golden. Serve warm garnished with fresh parsley and enjoy.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
â
Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
â
Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
â
Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
â
Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
