Asian Shepherd’s pie with 4 cheese mash and homemade “sausage”

As my attempt at recreating One Green Planet’s recipe for Spicy vegan gluten free sausage was a total failure I decided to use half of what I had left (it was a big batch as I was hoping the original recipe would be so great I could freeze some) and try to salvage it. So what’s a girl to do but make a shepherd’s pie?

Components:
1. Mash topping
2. Vegetables
3. “Sausage”

Mash topping
I used organic potatoes, so I just washed them and left the skin on for good measure. I boiled about 4lbs in a pot and when they were done (20 minutes due to the fact that I didn’t chop them up first or they’d have boiled faster) I put them in a large metal bowl and used a hand masher. I then added

- around 3/4 cup of unsweetened original soy milk (I like to use Natura)
– One 1/4 cups of Daiya Cheddar shreds
– One 1/4 cups of Daiya Pepperjack shreds
– 2 crumbled slices of Daiya Provolone
– 2 crumbled slices of Daiya Swiss
– 1/4 cup of vegan ‘butter’

Vegetables
I took the easy route and lightly sautéed asian frozen vegetables from Costco. I love how this mix has the variety of vegetables I have an affinity for.
– broccoli
– green beans
– sugar snap peas
– carrots
– red bell peppers
– shiitake mushrooms
– water chestnuts
– baby corn
– yellow onions

I was preparing everything simultaneously, so you can only imagine what my stove top looked like.

Sausage:

Now comes the part of the recipe that I really wasn’t looking forward to –  the dreaded sausage. It was a complete disaster when I tried to steam the mixture which also was not holding together. Here’s the original recipe. As that wasn’t working for me. I don’t think it made a difference that I used a white kidney bean, I mean a bean is a bean. I also added flax seed and soaked 1/4 cup of chia seed till it became 1 cup. Then I let it chill over night and it was STILL not cohesive to form into a ‘sausage’ link shape. Seriously?

For this recipe I decided to pan fry it. I took it slow, on medium heat as it was so damn sticky, it was hard to break into little pieces to fry evenly. I think I was standing there for about 20 minutes, but it felt like forever. If you can actually make this sausage recipe please let me know, I would be grateful that someone made it properly, give me some hope as it stands I will not try again. I went to a lot of trouble to get the vegan gluten free Worcestershire Sauce and it just feels like a kick in the teeth to work with this unruly mixture. I did it anyway. Finally, it browned up and I then assembled everything into a dutch oven Le Creuset.

4-vegan sausage

3-shep pie covered

2-shep pie mixture 2

1-shep pie mixture

1-Shep pie

 

I baked it at 400 for 20 minutes. The top didn’t brown as much as I’d like, but we were hungry and basically everything is already cooked, so good enough. As always, I have Yoshi, my little kitchen helper meowing at me and watching my every move. I love his little face. He is a mommas boy for sure. He was trying to smell the spoon I had in my hand when I was dalloping the mash on top. I had it in my hand while trying to take a picture. After this picture he climbed on my knee to try to get a better smell. Too bad he’s not a veggie cat. Ah well.

5-Yoshi kitchen helper

So there you have it – I salvaged the sausage and made something lovely out of a horrible time. Hurray!

Happy Eating!

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2 Comments

Filed under Asian gluten free vegan, gluten free meals, Meals, vegan

2 Responses to Asian Shepherd’s pie with 4 cheese mash and homemade “sausage”

  1. Looks like ti was delicious despite the sausage snafu :)

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