Shepherd’s pie is a classic English dish dating back years ago, and I couldn’t wait to make the cruelty free version of this one. It is hardy, filling, and a favorite around our house!
- 4-5 large potatoes
- 1/4 package of tofurky veggie crumbles (meatless ground)
- 2 large carrots, peeled and finely chopped
- 1 onion, chopped
- 1 not-beef bullion cube or veggie bouillon cube
- 1 garlic cloves, finely chopped or minced
- 2 tablespoons of nondairy butter (I used Earth Balance)
- 1/2 cup of water
Step1: Fill a large pot with water (about 1/4 of the way) and turn on a high heat. You can throw a little salt in the water if you’d like. Peel and cut your potatoes into medium/small cubes. Put those in the pot.(It doesn’t matter if the water is boiling)
Step2: Preheat oven to 400 degrees. In a medium size sauce pan heat the butter until melted. Add the chopped carrots, onion, veggie crumbles, and garlic and saute until the onions are translucent. Add the water and bouillon cube and let this simmer until the carrots are soft and about half of the water has cook off. Mash the potatoes and add a little nondairy butter and milk to make it creamy.
Step3: Pour the veggie mixture into a casserole dish and then spoon and smooth the potatoes over the mixture. Place in the oven for 15mins.
Serve with The Perfect Vegan Gravy and you’ll have the perfect fall dinner!
There is nothing like a great pasta dish, and these stuffed shells are it. They are easy to make and quite satisfying. With a glass of wine and a salad, there might not be room for dinner conversation!
- 1 Box of Jumbo pasta shells
- 1 140z can of tomato sauce
- 1 can of tomato paste
- 2 Garlic cloves (finely chopped or minced)
- 1 tables spoon of fresh or dried parsley
- 1/4 cup of vegan ricotta (prepackaged or homemade)
- 1/4 vegan cream cheese ( I used Galaxy)
- Fresh or dried chives
- Salt and pepper to taste
Step 1: In a large pot bring about 8 cups of water to boil. Throw in the pasta with half a tablespoon of oil, so they won’t stick together. Cook the pasta until it is almost done. (el dente) While the pasta is cooking, you can start making the cheese mixture and sauce.
Step 2: Preheat your oven to 375 – 400 degrees. Put a little oil in a medium size pot, heat at a low/medium temperature. Thrown in the garlic and let it cook for about 3 mins. (careful not to let it burn) Now you can pour in the tomato sauce and paste, stir until everything is blended well turn to a low heat and let it simmer.
Step3: Now the Cheese! It is actually very easy to make. Mix the vegan cream cheese and ricotta, (prepacked or homemade) toss in some chives and blend until creamy, salt and pepper to taste. It’s time to stuff! In a casserole dish spoon in a thin layer of the sauce, then take the cooked pasta and stuff each shell.Place them in the casserole dish and pour on the rest of the sauce. You can throw a little vegan parmesan cheese on top if you’d like!
tempo per mangiare
(Time to eat!)
Everyone enjoys a classic banana split, and as vegan there are no exceptions. This olde fashioned dessert is simple to make and will put a smile on any ones face.
- 1 banana
- nondairy vanilla ice cream
- nondairy chocolate ice cream
- nondairy strawberry ice cream
- your favorite vegan toppings
Step1: Peel the banana and cut in half length wise. Place in a long shallow dish or bowl. Take one big scoop of each ice cream flavor and put in between the banana halves. Place as many topping as you’d like. I kept it simple and just used a blueberry syrup, but you can get creative with nuts, chocolate topping, fruit, etc.
I have been wanting to make a vegan version of one of the most fun a tasty appitizers to eat. Jalapeno Poppers! Crunchy, spicy, and creamy…what’s not to love? They were an absolute hit with some friends I had over for dinner. With a little homemade ranch dip, these yummy treats will be the star of any gathering.
- 7-8 Fresh Jalapenos
- Panko Bread Crumbs
- Your favorite vegan cheese ( I used a mixture of Galaxy onion and chive cream cheese and vegan riccota with some added spices.)
- Oil (I used Sunflower seed oil)
- 1/4 cup vegan sour cream
- 1/4 cup vegan mayo
- 1 tablespoon of white vinegar
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
Step 1: Cut the jalapenos down the middle length wise. Scoop out the seeds and disgard. (or put into your compost!) If you like a little more spice you can leave some seeds in. The seeds are where the heat comes from. My jalapenos were quite large so I then cut them in half to make them smaller. It’s all up to you!
Step 2: Take your favorite vegan cheese and fill the jalapeno halves. Now it’s time to make the batter for the breading to stick to. Take the flour and add water slowly until its consistancy is like pancake batter. Take the jalapenos and dip them in your batter. Make sure the entire jalapeno is covered.
Step 3: Take the panko breading and put a thick layer in a shallow bowl. Place a couple jalapenos in the bowl and cover the entire thing with breading. The more the better! Repeat until all the jalapenos are done and breaded. Now it’s time to cook! Place enough oil in a pot to cover at least 3/4 of the jalapenos and turn on a medium/high heat. When the oil is hot enough (you can test one to see) throw in a few jalapenos and cook both sides until they are a golden brown.
Step1: Take all the ingredients and mix together. Add more of anything to make it how you like it!
Now Eat, Enjoy, and Be Happy! 🙂
This classic meal is a southern staple with a vegan twist. I grew up eating dumplings, and so making a vegan version was a must! This wholesome dinner is great on a chilly night and any day of the week.
- 6 cups of veggie broth
- 1/2 cup white wine (optional)
- 2 bay leaves
- 4 tablespoons of margarine (I used Earth Balance)
- 1 medium onion
- 2 cloves of garlic ( finely chopped or minced)
- 1 1/2 teaspoons of “poultry” seasoning (Thyme, sage, marjoram, rosemary, black pepper and nutmeg)
- 4 carrots
- 3 celery stalks
- 1/4 cup of frozen peas
- 1/4 of fresh chopped parsley
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup nondairy milk (I used almond)
- 1 tablespoons vegetable oil
Step 1: With the margarine in a large pot, turn on medium/high heat. Chop the onion, carrots, garlic, and celery and saute in the butter for about 5 mins. Now throw in the rest of the stew ingredients (veggie broth, white wine, bay leaves, “poultry” seasoning, peas, and parsley) in the pot and let it heat for about 25 mins. (do not boil)
Step 2: Mix all of the dumpling ingredient together. Blend well until it is a paste like consistency, and you can add more flour or milk if necessary to achieve the right texture. After the stew has been cooking for 25mins turn up the heat slightly and drop a spoonful of dough in the stew. Repeat this until all the dough is gone or there is no more room left in the pot!
Serve two dumplings in a shallow bowl with stew, Eat, Enjoy, and Be Happy!