Over the past few years, my husband and I have become the hosts for holiday gatherings. This is a bittersweet passing of the torch so to speak. I have many warm memories of my parents hosting, but it is now very meaningful to be able to share our recipes and home with family and friends.
Cooking collectively and enjoying delicious and healthy meals brings us together to share laughs and memories, and to create new ones around our table.
Photo by April Duckworth.
We often prepare our lentil loaf recipe during the colder months and for holiday occasions. This year, we wanted to create something new. My husband and I began our collaboration and creative meal planning. We wanted to create something warm, hearty, and aromatic. We wanted the smell of spices to fill our home as we gathered. I think we accomplished just that with this recipe.
Vegan, gluten-free
Serves 8-10
This recipe was definitely enjoyed this holiday season. We served this dish alongside green beans with diced tomatoes, and homemade vegan and gluten-free croissants. We laughed and talked about old times and new ones to come, and I hope the same for you and yours this season!
Cooking collectively and enjoying delicious and healthy meals brings us together to share laughs and memories, and to create new ones around our table.
Vegan, Gluten-Free Shepherd’s Pie
Photo by April Duckworth.
We often prepare our lentil loaf recipe during the colder months and for holiday occasions. This year, we wanted to create something new. My husband and I began our collaboration and creative meal planning. We wanted to create something warm, hearty, and aromatic. We wanted the smell of spices to fill our home as we gathered. I think we accomplished just that with this recipe.
Vegan, gluten-free
Serves 8-10
Ingredients:
- 1 large onion, finely chopped
- 8 ounces baby portobello mushrooms, finely chopped
- 3 tablespoons liquid aminos
- 1 tablespoon of sage
- 2 teaspoons ground fennel
- 2 teaspoons granulated garlic
- 1 cup old fashioned oats
- 2 cups garbanzo beans
- 2 tablespoons of tomato paste
- 1/4 cup vegetable broth
- 5-7 organic russet potatoes, washed and cut into evenly sized chunks (about 1 inch wide)
- 1 tablespoon non-dairy sour cream
- 1 tablespoon non-dairy butter
Directions:
- Preheat oven to 425 degrees Fahrenheit
- Add vegetable broth to coat the pan
- Sauté mushroom and onion until golden brown, and then add the following
- Add liquid aminos, sage, fennel, and garlic and sauté everything together
- After adding in all spices, cook for 1-2 minutes until aromatic
- Remove from burner
- Add mixture to a 7 x 11 baking pan and cover with foil
- Add this mixture to the oven for 35 minutes
- Meanwhile, add potatoes to a medium saucepan and cover with cold water. Ensure that that the water line is about one inch above the potatoes
- Boil potatoes until soft, around 12 minutes
- Drain potatoes and return to pot to mash using a potato masher, pestle, or fork
- Add non-dairy sour cream and non-dairy butter, if using, and stir to combine
- Remove loaf from the oven, uncover it
- Add the mashed potatoes to the top of the loaf and spread out the mixture evenly.
- Cover and return to oven for 25 minutes
- Uncover, then cook for an additional 15 minutes
- Remove from the oven and serve warm
This recipe was definitely enjoyed this holiday season. We served this dish alongside green beans with diced tomatoes, and homemade vegan and gluten-free croissants. We laughed and talked about old times and new ones to come, and I hope the same for you and yours this season!
