This is a pretty simple vegan recipe, especially if you’re already familiar with the ins and outs of making vegan Shepherd’s pie. You’ll need: protein, vegetables and of course…MASHED POTATOES!!!
This isn’t one of my own creations but I saw something similar on the internet and then a few weeks later the market actually had a good batch of Brussels sprouts, which honestly had been looking a little sad and depressing for the past few weeks. And even better, they were small enough to accommodate this kind of dish.
If you think you don’t like Brussels sprouts then you’re probably not cooking them right, but I highly recommend this easy vegan recipe to re-introduce you to the tiny cabbage cousin.
The ingredients list for this vegan shepherd’s pie is pretty easy:
Beyond Burgers (2)
Oat & almond milk (no sugar)
That’s it. Sounds too simple, right?
There’s no such thing but this is a quick and easy weeknight vegan dinner, ya know, if you’re looking for one.
The photos for this particular meal weren’t all that exciting, but that’s just because the meal is so simple and compact.
Step 1: Clean the Brussels sprouts and mark a little ‘x’ in the bottom, then boil about 3 minutes or until softened. They don’t need to be cooked all the way through, just enough to get the cooking process started since they will finish in the oven.
Step 2: Grab the Beyond burgers and season with salt, pepper, smoky paprika, minced garlic and ground cumin. That will make them plenty flavorful, but add whatever herbs & spices you prefer. Form them into bite sized balls and pan fry or drop in the air fryer for a few minutes. Feel free to add sautéed onion to this and combine the vegan balls, sprouts and onions before it’s time to put everything in the oven so the flavors meld together beautifully.
Step 3: Clean & chop the potatoes and bring them to a boil. When properly softened, mash with plant milk and vegan butter until smooth. Add vegan mozzarella and you’re all set.
Step 4: Assemble. We opted for individual glass ramekins but you could totally put this into a casserole dish and serve it family style.
Step 5: Bake.
Step 6: Eat.
It’s just as easy as that, I swear!
If you want to cut calories from this 700 calorie vegan meal, here are a few tips:
Omit the vegan butter, using some of the starchy water from the potatoes to get the same smooth, creamy texture.
Use one Beyond burger for the vegan meatballs and increase the Brussels sprouts.
Take out the vegan mozzarella altogether. It’s just there for flavor but mashed potatoes don’t need no stinkin’ vegan cheese to taste good!
If you try this meal out, I’d love to see photos! Hit me up on Facebook or Instagram!
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