... Vegan Shepherd's Cake {Gluten-Free!} | Dance of Stoves

Vegan Shepherd's Cake {Gluten-Free!}

Vegan Shepherd's Cake - This vegan shepherd's cake is perfect for everyday and special occasions. Our recipe is also low in fat and delicious.
We've wanted to try this recipe for a long time. 

Also Read: Turmeric Latte Recipe {Healthy!}

We were about to make it for Christmas, but in the end, we decided on these vegetables and baked tofu with quinoa, thinking that the shepherd's cake was going to be very complicated, but not at all, it is even simpler! 

Also Read: 10 Vegan Recipes To Beat The Cold

It is a perfect dish for every day and also for special occasions.

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Our version is low in fat and is so rich that you will not miss the oil. 

Also Read: Vegetable And Quinoa Wok

To sauté the vegetables, we usually use water, vegetable broth or soy sauce or tamari. 

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This time we use water, and it is a scandal. 

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It is a delicious dish with an explosive mixture of flavours; in addition, it keeps very well in the fridge and reheats perfectly without problems if you get a lot of it. 

Also Read: How To Make Vegan Mashed Potatoes - Step By Step

We haven't tried freezing it, but it sure works too.

Also Read: Vegan Sloppy Joes Recipe

Vegan Shepherd's Cake - This vegan shepherd's cake is perfect for everyday and special occasions. Our recipe is also low in fat and delicious.
To replace the meat, we have used lentils, although any other legume is sure to be great too. 

Also Read: Cauliflower Rice Risotto

There are versions with textured soy, but we try to avoid it daily because it seems to us a highly processed product; in addition, the canned legumes are ready to use and are healthier. Take advantage!

Vegan Shepherd's Cake - This vegan shepherd's cake is perfect for everyday and special occasions. Our recipe is also low in fat and delicious.
Advice:

  • We do not peel the potatoes, but if you want, you can do it. You can also cook the potatoes instead of steaming them.
  • We used canned lentils to make the recipe faster, although it is best to cook them from dried lentils.
  • This recipe is very flexible; other vegetables, Who can use herbs and spices. Who can also use fresh tomatoes or tomato sauce? Tomato concentrate adds a more intense flavour but is entirely optional.
  • We usually use oat milk daily, but the milk we like the most is soy milk for salty recipes. You can also use water.

Vegan Shepherd's Cake - This vegan shepherd's cake is perfect for everyday and special occasions. Our recipe is also low in fat and delicious.
Vegan Shepherd's Cake

Vegan Shepherd's Cake
This vegan shepherd's cake is perfect for everyday and special occasions. Our recipe is also low in fat and delicious.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 45 mins
  • Total: 1 hour
  • Servings: 2-4 (1x), 4-8 (2x), 6-12 (3x)
  • Category: Main Dish
  • Cuisine: British, Vegan

Ingredients SCALE (1x)

For the filling:

  • 1/2 cup of water or vegetable broth (125 ml)
  • 1/2 onion
  • Two cloves of garlic
  • One carrot
  • 1/2 red pepper
  • 1/4 cup red wine, optional (65 ml)
  • 1/2 cup of frozen peas (80 g)
  • Two tablespoons tomato paste, optional
  • One can of tomatoes (400 g or 14 oz)
  • 1/2 jar of lentils (200 g or 7 oz)
  • One teaspoon of paprika powder
  • One tablespoon dried oregano
  • One tablespoon dried rosemary
  • One teaspoon of sea salt
  • Black pepper to taste

For the mashed potatoes:

  • 450 grams of potatoes (1 pound)
  • 1/4 of a cup of non-dairy milk (65 ml)
  • Two tablespoons nutritional or beer yeast
  • 1/2 teaspoon of sea salt
  • Black pepper to taste

Ingredients SCALE (2x)

For the filling:

  • 1 cup of water or vegetable broth (250 ml)
  • One onion
  • Four cloves of garlic
  • Two carrot
  • One red bell pepper
  • 1/2 cup of red wine, optional (130 ml)
  • 1 cup of frozen peas (160 g)
  • Four tablespoons tomato paste, optional
  • Two can of tomatoes (800 g or 28 oz)
  • One jar of lentils (400 g or 14 oz)
  • Two teaspoon paprika powder
  • Two tablespoons dried oregano
  • Two tablespoons dried rosemary
  • Two teaspoon sea salt
  • Black pepper to taste

For the mashed potatoes:

  • 900 grams of potatoes (2 pounds)
  • 1/2 of a cup of non-dairy milk (130 ml)
  • Four tablespoons nutritional or beer yeast
  • One teaspoon of sea salt
  • Black pepper to taste

Ingredients SCALE (3x)

For the filling:

  • 1 1/2 cups of water or vegetable broth (375 ml)
  • 1 1/2 onion
  • Six cloves of garlic
  • Three carrot
  • 1 1/2 red bell pepper
  • 3/4 cup red wine, optional (195 ml)
  • 1 1/2 cup frozen peas (240 g)
  • Six tablespoons tomato paste, optional
  • Three can of tomatoes (1200 g or 42 oz)
  • 1 1/2 can of lentils (600 g or 21 oz)
  • Three teaspoon paprika powder
  • Three tablespoons dried oregano
  • Three tablespoons dried rosemary
  • Three teaspoon sea salt
  • Black pepper to taste

For the mashed potatoes:

  • 1350 grams of potatoes (3 pounds)
  • 3/4 of a cup of non-dairy milk (195 ml)
  • Six tablespoons nutritional or beer yeast
  • 1 1/2 teaspoon sea salt
  • Black pepper to taste

Instructions

  1. Wash the potatoes, chop them and steam them for about 20 minutes or until they are tender.
  2. In a pot, add the water or vegetable broth, along with the chopped vegetables (onion, garlic, carrot and red pepper) and cook over medium-high heat for about 5 to 10 minutes or until they are tender. Add the wine and cook until it has reduced (about five more minutes).
  3. Add the peas, tomato paste, can of tomatoes, lentils, paprika, oregano, rosemary, salt, and pepper. Stir and cook for about 10-15 minutes over medium-high heat.
  4. Put the potatoes in a bowl and mash them with the help of a fork, masher or potato masher. You can also use a hand mixer if you want. Add the rest of the puree ingredients (milk, yeast, salt and pepper) and stir until well integrated.
  5. Place the filling on a baking sheet. Top with the mashed potato. As you can see in the photos, we made marks with a fork, but it is optional only for decoration.
  6. Bake for about 20 to 25 minutes at 180ºC or 355ºF (with the oven preheated) or until the puree is golden brown.

Notes

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