Main Dishes

Lentil Mushroom Shepherd’s Pie

karenwpullen Main Dishes, Recipes , , , , ,

A hearty, flavorful dish. About 20 minutes to prep, then into the oven for 15. Canned lentils mean a quick assembly.

shepherd's pie
Prep Time15 minutes
Cook Time20 minutes
Print Recipe

Lentil Mushroom Shepherd’s Pie

With potatoes, cabbage, and mushrooms, this is a great recipe for St. Patrick's Day.
Course: Main Course
Cuisine: American
Keyword: cabbage’, lentils, mushrooms, potatoes, St Patrick’s Day
Servings: 4 people

Ingredients

  • 4 large potatoes or 5 medium
  • 1/2 cup plant milk unsweetened
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 5 ounces cremini mushrooms
  • 1/4 whole cabbage, sliced thin
  • 1 15-oz can lentils do not drain
  • 2 tbsp red wine optional
  • 1 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 1 cup vegetable broth or water

Instructions

  • Preheat the oven to 400 degrees F.
  • Peel and dice the potatoes. Place in a large pot of salted water to cover. Bring to a boil, then simmer until soft, about 15 minutes.
  • Drain. Transfer to a bowl, add the plant milk, and mash with a fork, a mixer or a food processor — your choice. Set aside.
  • While the potatoes are cooking, sauté the onion for a few minutes until soft. Add the garlic, cabbage, and mushrooms, continue to sauté.
  • Add the lentils and their liquid, the wine, soy sauce, tomato paste, thyme, and pepper. Simmer for 5 minutes.
  • Dissolve the cornstarch in the cup of broth or water. Add to the lentils. Stir; it will thicken. Add water or broth if it gets too thick.
  • Lightly oil a 9 x 9 casserole dish. Pour in the lentil mixture, then cover the top with mashed potatoes.
  • Bake for 15 minutes. Let stand for 10 minutes before serving.

Notes

This is a great make-ahead recipe. Refrigerate or freeze before the baking step. 
Make it in little ramekins or pie plates for an elegant touch.

Tofu Scramble

karenwpullen Breakfast, Main Dishes, Recipes , , , ,

Great brunch dish or everyday breakfast. Lots of protein, no fat, veggies of your choice.

I demonstrated this dish in a Facebook Live, here: (2) Facebook

tofu scramble
Prep Time15 minutes
Cook Time10 minutes
Print Recipe

Tofu Scramble

Course: Breakfast, Main Course, Sandwich
Cuisine: American
Servings: 2

Ingredients

  • 1 14-oz package firm or extra firm tofu, drained
  • 1/2 bell pepper (any color), chopped
  • 8 oz sliced mushrooms
  • 1/4 red onion, chopped
  • 1 tomato, chopped
  • 1 large handful baby spinach
  • 2 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/4 tsp kala malak (black salt)

Instructions

  • Sauté the vegetables, except the spinach, until they are soft.
  • Mash the tofu thoroughly with a fork; add to the vegetables and mix. Cook 2 minutes.
  • Add the seasonings, stir and cook another two minutes.
  • Add the spinach and stir until it is wilted.

Notes

This recipe is very flexible. You can substitute kale for the spinach, omit an ingredient, add shredded carrots or diced cooked potatoes. 
Try this amount of black salt then decide if you like more or less.
Can substitute 2 cloves of garlic (cook with the veggies) for the garlic powder.
Possible additions–hot sauce, salsa, avocado. It’s great served in a flour tortilla.
This amount of tofu is labeled as 4 servings but at 90 calories/serving I usually eat two!

Black Bean Sweet Potato Chili

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,
Black Bean Sweet Potato Chili
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Print Recipe

Sweet Potato Black Bean Chili

Everyone loves this version of chili. The longer it simmers, the better it tastes.
Course: Main Course, Soup
Cuisine: Vegan
Servings: 6

Ingredients

  • 1 medium onion diced small
  • 2 tablespoons water
  • 2 garlic cloves minced
  • 1 large sweet potato peeled and diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 28- oz can diced tomatoes
  • two 15-ounce cans black beans drained and rinsed (about 3 cups)
  • 2 cups water

Instructions

  • In a large pot over medium heat, sauté the diced onion for 3-4 minutes in 2 tablespoons water until soft.
  • Add the garlic and diced sweet potato and cook about 2 more minutes.
  • Add the chili powder, cumin, smoked paprika and salt, and stir.
  • Pour in the diced tomatoes along with their juices, black beans and 2 cups of water. Stir to combine.
  • Simmer the mixture, uncovered, for 20 to 60 minutes.
  • Use the back of a spoon or an immersion blender to mash some of the sweet potatoes for a thicker texture, if desired.

Notes

This recipe is a people-pleaser.
Serve with corn bread.
Vegan sour cream and diced avocado make nice toppings.