Having to cook for a bunch of men who do not believe dinner is complete without any meat on their plates, can be quite challenging for someone trying to go fully Veganuary!
Time is a precious commodity, so I try and simplify my menu planning and prepping for two main courses; one for my menfolk and the guests in our bnb and one for Mom and I; with hubby joining us at times as our meals often look way more appetizing and he does enjoy a taste sensation!
So on this particular night, good old Shepherd's Pie was on the menu for dinner and this was easily replicated as a flavoursome Sassy Vegan Shepherd's Pie for our Veganuary dinner.
As we're on a self-imposed ban from running to the shopping malls on a whim, I try to use simple ingredients; whatever's in the refrigerator or in the garden, so let's go foraging and see what we can find.
The tips of young Pumpkin plants are delicious cooked like spinach, but it tastes ten times better! This I learnt from Mary, Mom's domestic worker who I grew up with and who eventually worked for me. She used to make Umfino with it; a traditional Xhosa dish made with wild spinach, mushy potato & onion and served with Phutu, a crumbly Maize Meal porridge, similar to Polenta or Grits.
Pumpkin leaves & tendrils.
A little bit of extra Thyme is always nice;)
Carrots and Leeks which are my kind of refrigerator staples.
A quick tip here
My Gran taught me how to give some veggies a second life by cutting off the roots of leeks, spring onions and carrots and replanting them. You'll have new spring onions and leeks growing in no time; the leaves sprouting from the carrot tops can be used in cooking, much like Parsley!
Enough of my chattering, so let's get cooking!
I'm going to give you the quantities I used, but you can chop and change as you wish and use your favourite veggies.
Veganuary Shepherd's Pie
- 5 Spring Onions
- 3 Leeks
- 3 Carrots, grated
- Small bunch of Young Pumpkin leaves and stalks OR Spinach, diced
- 3/4 cup Peas
- 2 Tbsp Onion Powder
- Vegetable Stock
- 2 Tbsp Cornflour for thickening
- Approx 2 cups Potato Mash made with Coconut Cream & Vegan Butter
Sautee Spring Onions & Leeks in Olive Oil
Add remaining vegetables and stir fry a little, before adding enough vegetable stock to cover veggies.
Cook till tender, then thicken with cornflour and spoon into oven dish.
Note, I used 2 smaller dishes to make individual pies.
Spoon potato mash on top, score with a fork & brown under grill.
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