If you enjoy both vegan shepherd’s pie and nondairy mac and cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole. Shepherd’s Mac from Vegan Mac and Cheese by Robin Robertson is the ultimate cold weather comfort food.
Shepherd’s Mac
If you enjoy both shepherd’s pie and mac uncheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 servings
Ingredients
Lentils
- 1 tablespoon (15 ml) olive oil
- 21/2 cups (175 g) chopped mushrooms
- 21/2 cups (495 g) cooked lentils
- 21/2 cups (338 g) frozen mixed vegetables steamed
- 2 tablespoons (30 ml) tamari divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and ground black pepper to taste
Pasta
- 16 ounces (454 g) radiatore or other small pasta
Sauce
- 21/2 cups (600 ml) water
- 1 large russet potato peeled and diced
- 1 small carrot chopped
- 3/4 cup (105 g) unsalted raw cashews
- 1/2 of a small yellow onion chopped
- 2 garlic cloves smashed
- Salt to taste
- 1/2 cup (30 g) nutritional yeast
- 2 tablespoons (28 g) vegan butter
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon smoked paprika
- Ground black pepper to taste
Topping
- Toasted panko bread crumbs
Instructions
-
Preheat the oven to 375°F (190°C).
-
To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
-
To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
-
To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
-
Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
-
Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
-
Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Spread the pasta mixture on top.
-
To finish: Sprinkle the top with the toasted panko bread crumbs. Bake for 20 minutes. Serve hot.
Recipe Notes
Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
This was soooooo delicious. I made it exactly the way the recipe said to and it had so much flavor . Definitely will be making again. thank you
So glad you liked it!