Vegan shepherd’s pie with tempeh
Prep15
Cook35
Yield :6 portions
Ingredients
-
Mashed potatoes
- 7 medium-sized potatoes, skin removed, cut into quarters
- 6 cups water
- A large pinch of salt
- 4 tbsp vegetable margarine
- 1 third of a cup vegetable drink
- 2 tbsp nutritional yeast
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- 540 ml can of creamed corn
- 2 tbsp olive oil
- 1 onion, thinly chopped
- 2 cloves garlic, thinly chopped
- 340g Original ground tempeh
- 2 tbsp sodium-reduced soy sauce
- 2 tbsp nutritional yeast
- 1 tsp steak seasoning
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp paprika
- 0.5 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp dried thyme
- Black pepper, to taste
- 1 tsp maple syrup