Friday, September 19, 2014

Hungry Vegan Dinner

So, I missed another day. I doubt anyone was keeping track other than myself. I promise to do better next year! I blame wine and muscle relaxers.

I know I've mentioned the Gardein meatloaf before. It's SUPER GOOD. I have now sworn to stop trying to recreate meatloaf, because it's been done. God help me if Gardein stops making it. Anyway, let's say you have some, but want to make it fancy? Well, if you've got some frozen mixed vegetables and some leftover mashed potatoes, you're cooking with gas.

This picture looked a lot better on my phone.

Meatloaf Shepherd's Pie
makes 2 small or 1 large pie

1 package Gardein meatloaf, thawed
1 1/2 cups frozen mixed vegetables
1/2 vegetable broth
1 tbsp vegan margarine
1 tsp cornstarch
 1 tsp dried thyme
1 tsp marjoram 
salt and pepper
splash red wine
3 tbsp vegan sour cream
2 cups mashed potatoes

Heat oven to 350°

Make a roux with the margarine and cornstarch over low heat. Whisk in the veg broth, and then the contents of the gravy packets. Crumble the meatloaf slices into the sauce. Add vegetables and herbs. Season to taste with salt and pepper. Add wine and sour cream. Put into small baking dishes for individual pies, or in one big casserole dish. Top with mashed potatoes, spread evenly. Bake for 30 minutes, or until the potatoes turn golden. Let rest for five minutes and serve.


Amey said...

huh! I didn't even realize that Gardein made a meatloaf. There have been so many new meat substitutes on the market in the last couple of years, I should do some investigating and learn more about them.

Lisa Turner said...

I have to go to a church pot-luck next saturday and now that I've seen your shepherd's pie recipe, I know exactly what I'm taking! thanks!