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Vegan Shepherd's Pie

See full recipe on: www.theglutenfreevegan.com



Ingredients

4 cups cooked lentils or 2 cans of lentils, drained and rinsed
1 lb mushrooms, sliced (i used a mix of cremini and white mushrooms)
1 onion, diced
2 cloves garlic, minced
1/2 cup frozen green peas
1 1/2 cups butternut squash, cubed
2 cups hot water
2 tablespoons vegan beef bouillon powder
1 tablespoon cornstarch
Salt & lots of fresh ground black pepper, to taste
8 large potatoes, peeled and cubed
3 tablespoons vegan margarine
3-4 tablespoons plain unsweetened almond milk
1 teaspoon salt

Nutrition 14 servings

Per Serving % Daily Value
Calories 344
Fat 3g 6%
Carbs 60g 20%
Protein 18g 36%
Fiber 20g 82%
Cholesterol 0mg 0%
Sodium 390mg 16%
     
Fat
Carbs
Protein

Preparation






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