White Bean-and-Double Mushroom Shepherd's Pie
Arugula and Radish Salad
Ingredients
- 2 lb Yukon Gold potatoes, peeled and chopped
- 3 Tbsp olive oil, divided
- 5 Tbsp unsweetened soy milk, divided (or use unsweetened almond milk)
- 1 onion, diced
- 1 (16-oz) pkg sliced baby portobello mushrooms
- 1 (16-oz) pkg sliced mushrooms
- 2 (15-oz) cans navy beans, drained
- 2 Tbsp vegan balsamic vinegar
- 2 tsp tomato paste
- 1 cup vegetable broth
- 1 tsp dried thyme
- 2 Tbsp cornstarch
- ¼ cup shredded vegan Parmesan cheese
Instructions
- Preheat oven to 375°F. Bring potatoes and water to cover to a boil in a large saucepan; cook 20 minutes or until tender. Drain and return to pan. Mash with 1 Tbsp oil and 2 Tbsp milk. Season with salt and pepper to taste.
- Meanwhile, sauté onion and all mushrooms in 2 Tbsp hot oil in a large, deep skillet until tender.
- Stir in beans, vinegar, and tomato paste, and cook 1 minute. Stir in broth and thyme. Stir together 3 Tbsp milk and cornstarch; stir into bean mixture. Cook 2 minutes.
- Transfer bean mixture to a 13- x 9-inch baking dish. Spread potatoes over top; sprinkle with cheese and desired amount of pepper.
- Bake 20 minutes or until cheese is melted and filling is bubbly.
Side Dish Ingredients
- ¼ cup walnut halves
- 2 (5-oz) pkg baby arugula
- 1 cup thinly sliced radishes
- ⅓ cup vegan balsamic vinaigrette
Side Dish Instructions
- Toast walnuts in a small dry skillet over medium heat 3 minutes or until fragrant.
- Combine arugula, radishes, walnuts and vinaigrette in a large bowl; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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