Introduction: Indulge in the comforting flavors of a hearty vegan cottage pie, perfect for any occasion. This dish combines wholesome plant-based ingredients with savory seasonings to create a satisfying meal. Whether you’re a seasoned vegan or simply exploring plant-based options, this recipe promises to deliver rich flavors and a nourishing experience.
Ingredients:
- 2 lbs (900g) potatoes, peeled and diced
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 cup (150g) green peas, fresh or frozen
- 1 cup (200g) cooked lentils
- 1 cup (240ml) vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the Potatoes:
- Place the diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes. Drain and set aside.
- Prepare the Filling:
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Vegetables and Lentils:
- Stir in diced carrots, celery, and red bell pepper. Cook for 5-7 minutes until vegetables begin to soften. Add green peas, cooked lentils, tomato paste, dried thyme, and dried rosemary. Pour in vegetable broth, season with salt and pepper to taste. Simmer for 10 minutes until the mixture thickens slightly.
- Assemble the Pie:
- Preheat oven to 400°F (200°C). Transfer the lentil and vegetable mixture into a deep baking dish, spreading it out evenly.
- Mash the Potatoes:
- Mash the cooked potatoes with a potato masher or fork until smooth. Season with salt and pepper to taste.
- Bake the Pie:
- Spread the mashed potatoes evenly over the lentil and vegetable mixture in the baking dish. Use a fork to create a decorative pattern on top.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
- Serve:
- Garnish with freshly chopped parsley before serving. Enjoy this savory vegan cottage pie hot, with a side of fresh salad or steamed vegetables.
Introduction: Indulge in the comforting flavors of a hearty vegan cottage pie, perfect for any occasion. This dish combines wholesome plant-based ingredients with savory seasonings to create a satisfying meal. Whether you’re a seasoned vegan or simply exploring plant-based options, this recipe promises to deliver rich flavors and a nourishing experience.
Ingredients:
- 2 lbs (900g) potatoes, peeled and diced
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 cup (150g) green peas, fresh or frozen
- 1 cup (200g) cooked lentils
- 1 cup (240ml) vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Nutritional Information:
- Calories: 320 kcal
- Protein: 12g
- Carbohydrates: 58g
- Fat: 5g
- Fiber: 12g
Smart Points (Weight Watchers): 8 SP per serving
Tips for Success:
- For a richer flavor, you can add a splash of soy sauce or vegan Worcestershire sauce to the lentil and vegetable mixture.
- If you prefer a creamy texture for the mashed potatoes, mix in a tablespoon of vegan butter or non-dairy milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Conclusion: This vegan cottage pie recipe is a delightful twist on a classic favorite, providing a balanced meal packed with nutrients and flavor. Whether you’re cooking for a family dinner or meal-prepping for the week, this dish is sure to satisfy both vegans and non-vegans alike. Enjoy the wholesome goodness and comforting taste of this savory pie whenever you crave a taste of home.