Tag Archives: Vegan Comfort Food

Feisty Shepherd’s Pie


Comfort food is what it’s all about this time of year. And nothing really says comfort like mashed potatoes. Feisty Shepherd’s Pie is a savory dish, packed with veggies and huge flavor, and topped with dreamy piles of mashed potatoes. We like our with Beyond Meat Feisty Crumbles – they add heft as well as a good dose of protein. Oh – and this huge dish is also gluten free! It’s perfect for feeding a crowd on a cold night or using up various leftovers – vegetables, mashers – you get the idea!sheppie2_lr

Feisty Shepherd’s Pie

2 cups onion, chopped
2 cloves garlic, minced
1 tsp. olive oil
1 cup portobello mushrooms, chopped
1 cup carrots, chopped
1 cup green or red pepper, chopped
1 pack Beyond Meat Beefless, Feisty Crumbles
1/2 cup fresh parsley, minced
3 to 5 cups rinsed and shredded greens (spinach, collards, Swiss chard, etc.)
1 can Manwich (yes, it’s vegan!)
1 tsp. cumin
1 tsp. chili powder (or more if you’re really feisty!)
1/2 tsp. coriander
1/2 cup nutritional yeast
Salt and pepper, to taste
8 cups of mashed potatoes

Preheat oven to 350. In a large pot, sauté onions and garlic in olive oil for 3 to 5 minutes to wilt and brown. Remove about half of the onions and set aside to use as topping later. Add in mushrooms, carrots and peppers. Cook for 7 to 10 more minutes, until all veggies are soft.

Add Beyond Beef, parsley, greens, Manwich, cumin, chili powder, coriander, nutritional yeast and salt/pepper. Cook over medium heat, stirring for about 3 to 5 minutes, until all ingredients are warmed through and combined. Greens will wilt and shrink in size.

Pour Beyond Beef and veggie mixture into a 9×13 casserole dish. Top with mashed potatoes and bake, covered with foil for 20 minutes. Uncover, add sautéd onions as a topping, and bake an additional 15 minutes.
Serve warm on a chilly night!sheppie1_lr


Need to make a batch of mashed potatoes? Here’s a recipe we like…
5 lbs. potatoes, peeled and cubed
4 Tlb. vegan margarine ( we used Earth Balance)
1 cup unsweetened, plain almond milk
1 tsp. garlic powder
Salt and pepper, to taste

Boil potatoes in a large pot over high heat about 15 to 20 minutes, until soft and mushy when pierced with a fork. Drain water off potatoes and pour into a large mixing bowl. Be careful, they will be hot! Add margarine, almond milk, garlic powder and salt/pepper. Using a hand mixer or a potato masher or large fork, smash up the potatoes until they are your preferred texture. The longer you mash them, the smoother they will be; if you like them lumper, don’t mush them too much!

Twice Baked Chili Potatoes


Little compares to the comfort of a warm baked potato right out of the oven. Except perhaps a warm baked potato, twice-stuffed with creamy, chili-spiked mashed potatoes and Feisty Beyond Meat! The secret to making this recipe awesome is the extra potato – you’ll use it to add to the filling and make the other spuds really over-stuffed and decadent.

Sometimes vegan food is health food. On this occasion, vegan food is indulgent and home-style! So dig in – this is a perfect dish to eat while watching the next football game, at a dinner for two or when  sharing with family.  Want to kick up the chili factor? Add a few dashes of your favorite hot sauce, some beans or diced jalapenos to the stuffing! You can also make them ahead and warm the entire batch up just before serving.


Twice Baked Chili Potatoes

6 large baking potatoes

2 Tbl. olive oil

1/2 cup diced onion

2 cloves garlic, minced

1 cup Beyond Meat Beef-free Crumbles, Feisty flavor

1/2 tsp. red pepper flakes

1 tsp. chili powder

1/4 cup vegan cheddar shreds (we used Daiya)

1/2 cup vegan sour cream (we used Tofutti)

2 Tbl. vegan margarine (we used Earth Balance)

2 Tbl. plain dairy-free milk (we used Almond Breeze Original, Unsweetened)

salt and pepper, to taste

1 large tomato, de-seeded and chopped into small bits

paprika, to garnish

green onions, to garnish

Set oven to 375. Rub potatoes with oil and pierce with a fork several times. Bake on a baking sheet  for 1.5 hours, until insides are hot, soft, and thoroughly cooked –  and skins are crispy and browned.

While potatoes are baking, sauteed diced onion, garlic, Beyond Meat Crumbles and red pepper flakes with a dash of olive oil in a large pan over medium-high heat. When onions are wilted, turn off heat and move the mixture to a large bowl. Set aside.

After potatoes are baked, allow to cool to room temperature, or at least until you can touch them comfortably. Using a sharp knife, slice a V-shaped wedge into the top of five potatoes. Being careful not to tear the skins, scoop out the insides of the first five potatoes and add to the mixing bowl with onions/garlic/Beyond Meat/red pepper flakes. Discard the sliced-off tops of the potato “V” once you have scraped away the insides.

The sixth potato is xetra – and it will make the twice-stuffed goodness brim over the tops of the remaining five. For this final potato, cut in half and sc0op out all the insides. Discard skins (or eat them as a snack – we usually do).

Add to the mixing bowl chili powder, vegan cheddar shreds, vegan sour cream, vegan margarine, dairy-free milk and salt & pepper. Smash together, as if you are making mashed potatoes. You can do this by hand with a sturdy fork or a potato masher, or use a hand mixer to make them extra smooth, whatever you prefer for your mashers. When the ingredients are well combined and all the sour cream/margarine has melted into the potatoes, fold in the chopped tomatoes by hand.

Stuff the five potato shells with the mashed potato filling until the tops are heaping. They should be over-stuffed. Sprinkle with paprika, if desired and return to baking sheet. Bake an additional 15-20 minutes, until heated through. Serve warm with green onions scattered on top.