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Vegan Shepherd’s Pie Mac and Cheese

https://www.chicvegan.com/vegan-shepherds-pie-mac-and-cheese/

If you enjoy both vegan shepherd’s pie and nondairy mac and cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole. Shepherd’s Mac from Vegan Mac and Cheese by Robin Robertson is the ultimate cold weather comfort food.

Shepherds Mac

Shepherd’s Mac

If you enjoy both shepherd’s pie and mac uncheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.

Ingredients

Lentils

  • 1
    tablespoon
    (15 ml) olive oil
  • 21/2
    cups
    (175 g) chopped mushrooms
  • 21/2
    cups
    (495 g) cooked lentils
  • 21/2
    cups
    (338 g) frozen mixed vegetables
    steamed
  • 2
    tablespoons
    (30 ml) tamari
    divided
  • 1/2
    teaspoon
    onion powder
  • 1/2
    teaspoon
    garlic powder
  • Salt and ground black pepper
    to taste

Pasta

  • 16
    ounces
    (454 g) radiatore
    or other small pasta

Sauce

  • 21/2
    cups
    (600 ml) water
  • 1
    large russet potato
    peeled and diced
  • 1
    small carrot
    chopped
  • 3/4
    cup
    (105 g) unsalted raw cashews
  • 1/2
    of a small yellow onion
    chopped
  • 2
    garlic cloves
    smashed
  • Salt
    to taste
  • 1/2
    cup
    (30 g) nutritional yeast
  • 2
    tablespoons
    (28 g) vegan butter
  • 1
    tablespoon
    (15 ml) fresh lemon juice
  • 1/2
    teaspoon
    prepared yellow mustard
  • 1/4
    teaspoon
    ground turmeric
  • 1/4
    teaspoon
    smoked paprika
  • Ground black pepper
    to taste

Topping

  • Toasted panko bread crumbs

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
  3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
  4. To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
  5. Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
  6. Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
  7. Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Spread the pasta mixture on top.
  8. To finish: Sprinkle the top with the toasted panko bread crumbs. Bake for 20 minutes. Serve hot.

Recipe Notes

Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

If you enjoy both vegan shepherd’s pie and nondairy mac and cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole. Shepherd's Mac from Vegan Mac and Cheese by Robin Robertson is the ultimate cold weather comfort food.

About Robin Robertson

Robin Robertson is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. Her cookbooks include the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan recipes, and Vegan Fire & Spice. Robin blogs at RobinRobertson.com.

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Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

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While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

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More Vegan Game Day Foods & Snacks

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Continue reading: Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

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