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Christian Vegetarian Association Presents:
Take
Heart!
Shepherd's Pie with Sweet Potatoes
(http://vegan4life.weebly.com)
Ingredients 6 cups water or more to
cover potatoes to boil 4 sweet potatoes 1/2 cup Soy Milk
pinch Salt pinch Pepper 1 tsp Oil 1 package Tempeh,
crumbled 3 tbsp Soy Sauce 2 cups Water 2 tsp Oil 1/2 cup
Onions, diced 4 cloves Garlic, minced 1 tsp Thyme 1/2 tsp
coriander 1 package Baby Bella Mushroooms, sliced 1 cup Frozen
Corn 1 cup Frozen Peas Salt Pepper 2 cups Vegetable
Broth 2 Tbsp Flour Preparation -
Preheat oven to 350 F. - Boil 6 cups water over high heat, add
sweet potatoes and boil until fork tender. Allow to cool to just
warm to the touch, peel and mash with soy milk, oil, salt and
pepper. - Crumble Tempeh, cover with soy sauce, water and boil
for 10 minutes. - Drain tempeh and set aside. - Drizzle more
oil in the pot and add onion and garlic. Saute until translucent.
- Add seasonings and cook for 5 more minutes. - Stir in
Mushrooms and cook until mushrooms are juicy. - Add peas and
carrots. - Stir in tempeh. - In a separate bowl, stir
together vegetable broth and flour. Mix with a four until all clumps
are gone. Add this to the vegetable mixture. Cook until just a
little thickened. - Pour vegetable mixture into a casserole
dish. Top with mashed sweet potatoes and bake at 350 for 25 minutes.
Your question and comments are welcome
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