I can’t wait to tell you about this recipe – because I wanted to create something festive that embraced the taste of Xmas in some way – whilst also doubling up for all the roasted veges and some of the trimmings that go with it – again, all served from one dish. The exception being some fresh veges of your choice – I recommend my “Lemon Zesty Cauliflower with Garlic Basil” recipe (see separate post), which is very fast and easy to prepare. This dish has just the right flavour to warm and embrace the Xmas spirit.
INGREDIENTS FOR THE FILLING
- extra virgin olive oil
- 3 cups of vegan mince (Linda McCartney or the equivalent available in your country)
- 1 large red onion finely chopped
- 3 cloves of garlic finely chopped
- 4 mushrooms finely chopped
- 1 cup of frozen petit pois (frozen peas)
- 2 tbsp tomato puree
- 1 cup of vegetable (or mushroom) stock
- 1 tsp mixed herbs
- 1 zucchini (courgette) finely chopped
- ½ tsp cornstarch, mixed with ¼ cup of water
INGREDIENTS FOR THE TOPPING
- extra olive oil for drizzling
- 190g sliced vegan cheese of your choice, suitable for melting (I used Redwoods Pepper Jack)
- enough mashed potatoes to serve 4 people for the topping (use vegan ingredients) – approx 2lbs/900gms raw potato, or 180g of dehydrated instant potato flakes
- 1/2 cup hot soya milk
- 2 tbps vegan butter
- 1 tsp salt
- 2 medium-sized parsnips, sliced lengthways (steam them till softish)
- maple syrup for drizzling onto parsnips
- a pinch of ground nutmeg for dusting
METHOD FOR SAUCE FILLING
In a non-stick pan, fry the onions until transparent, then add the courgettes and mushrooms and fry for a few minutes. Now add the garlic, continue to mix for a further couple of minutes, making sure that all the ingredients cook well.
Now add your vegan mince (hydrate the soya first, if that’s what you are using), mix and add the tomato puree and a little more olive oil. Allow to cook for a few more minutes.
Now add the stock, peas and the remaining filling ingredients except for the cornstarch and water.
Simmer for half an hour on a low heat. Then finally add the cornstarch and stir. You should be left with a nice thickish sauce. If it is too runny, allow to simmer a while longer until some of the liquids evaporate. Then pour it into a pyrex or glass oven dish that serves 4 (spread evenly).
METHOD FOR THE TOPPING
Whilst the sauce is cooking, you can make your mashed potatoes (I have been known to use the packet Mash, but fresh is always better). If you are using fresh potatoes,first boil them in water until they are very soft. Drain, and add 2 tablespoons of vegan butter, a teaspoon of salt, and, whilst mashing, slowly add in a little hot soya milk at a time. Keep on mashing until smooth, making sure that no lumps are left. If you are using instant mashed potato, then follow the directions on the packet.
Now add the vegan cheese on top of the sauce before you add the mash. Next add the mashed potatoes on top, and then even it out with a plastic spatula until it looks smooth.
Finally, add the parsnips to the edges of the dish. Sprinkle/dust some ground nutmeg on top, and then drizzle some olive oil first onto the parsnips at the edges, and follow that by drizzling some maple syrup.
Place in a hot oven for around an hour until crispy and delightful in colour on the top. Serve hot with veges of your choice (or even a salad if you prefer). Do enjoy, indulge and celebrate your taste buds !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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