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Here are the ingridients that are needed to produce a yummy Vegan Cottage Pie:
- Provide 100 g of Dry Soy Meat (Soy Protein) *mince type.
- You need 2 tablespoons of Oil.
- Take 1 of Onion *finely chopped.
- Prepare 2 cloves of Garlic *finely chopped.
- Take 1 of Carrot *cut into peas & corn size.
- Use 1 of Celery stalk *finely chopped.
- Provide of Thyme or herb of your choice as required.
- Take 4 of Mushrooms *finely chopped.
- Provide 1/2 of red Capsicum.
- Get 1/4 cup of frozen Peas.
- Take 1/4 cup of frozen Corn Kernels.
- Use of *Note: I recommend to use a variety of vegetables for richer flavour.
- Get 2 tablespoons of Plain Flour.
- You need 1 of & 1/2 cups Vegetable Stock.
- Provide 3 tablespoons of Tomato Paste.
- Prepare 2 tablespoons of Worcestershire Sauce (Lea & Perrins).
- Get of Salt & Black Pepper.
- Use of Mashed Potato Topping.
- You need 800 g of to 1kg Potatoes *peeled & chopped.
- Prepare of Salt for cooking.
- Use 30 g of Margarine.
- You need 1/2 cup of Milk of your choice.
- Use of Ground paprika *optional.
Done with the ingridients? Here are the steps on preparing Vegan Cottage Pie:
All that matters is this is a delicious, rich, comforting, and gluten-free version of an absolute classic. Featuring protein-packed green lentils and portobello. With the end of summer approaching, tuck into this comforting Vegan Cottage Pie that is warm, filling, and nutritious. Jamie's vegan shepherd's pie recipe is a warm and comforting treat; topped with a root mash and breadcrumbs this vegan shepherds pie is a real crowd pleaser. This Vegan Shepherd's Pie (or Vegan Cottage Pie) is true comfort food for fall and for winter with rainbow carrots, zucchini (courgette) and eggplant (aubergine).
Recipe : Vegan Cottage Pie
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