Vegan shepherd’s pie with wine sauce flavour

Vegan shepherd’s pie with wine sauce flavour

Variations if you don’t want to make mashed potatoes:
  •     simple cubes of firm-potatoes,
  •     a potato gratin
will be perfect with the wine sauce and tofu

Ingredients for 6 people:

Marinade :
  •     250g tofu
  •     120ml of wine
  •     110ml soy cream
  •     25ml soy sauce
  •     1 sprig of fresh rosemary
  •     3 bay leaves
Filling :
  •     800g of potato pieces
  •     150-200g chopped onion-s
  •     400g button mushrooms (or a mixture of mushrooms)
  •     100ml soy cream (the rest of the small brick)
  •     1 vegetable stock cube
  •     400ml of water
  •     1 tbsp tomato paste
  •     20g corn starch
  •     olive oil
  •     salt, pepper
Cooking method
1/ Prepare the marinade in a shallow plate by mixing all the ingredients and adding the tofu pieces at the end. Leave to marinate for one to two hours.

2/ Brown the chopped onion in a stewpot with olive oil.

3/ Add the water and the vegetable stock cube and put the potato pieces. Cook for 10 minutes on high heat.

Check the cooking of the potatoes, the tip of the knife should slide inside. At the end of cooking, lower the heat and remove the potatoes and then the mushrooms, set aside in two different containers.

5/ Drain the tofu and pour the marinade into the stewpot with the onion and the cooking juice.

6/ Add the tomato paste, cornflour, salt and pepper.

7/ Cook for 5 minutes until the sauce thickens. Stir well until the sauce sets. Adjust the seasoning if necessary.

8/ Remove the rosemary and the bay leaf, then add the tofu, the mushrooms and mix the preparation.

Tip: If you find that there is too much sauce, add small pieces of bread crumb, they will absorb the excess.

9/ Mash or mix the potatoes with the remaining soy cream, adding salt, pepper and a little nutmeg.

You can prepare the two preparations on the plates using cookie cutters.

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