Plant-Based Shepherd's Pie - Forks Over Knives

Name: Plant-Based Shepherd's Pie - Forks Over Knives
Total time: 45 min
Ingredients: 4 pounds Yukon Gold potatoes (about 9 large), quartered; 3 cloves garlic, peeled and minced; 4 cups Vegetable Stock , or low-sodium vegetable broth; 2 cups unsweetened plain almond milk; 2 tablespoons prepared mustard; 3 tablespoons fresh thyme; ½ teaspoon white pepper; Salt to taste; ½ medium onion, peeled and diced (about ¼ cup); ½ pound cremini mushrooms, sliced; 1½ teaspoons fresh thyme; ½ teaspoon minced fresh tarragon; 3 tablespoons red grape juice (no sugar added); ¼ cup brown rice flour; 1 tablespoon prepared mustard; 2 tablespoons low-sodium soy sauce; 2 teaspoons 100% pure maple syrup; Pinch of ground white pepper or freshly ground black pepper; One 24-ounce can crushed or diced tomatoes (see chef's note); 2 cloves garlic, peeled and minced; 1 tablespoon fresh oregano; 2 tablespoons fresh basil; 1 cup peas; 3 medium carrots, peeled and cut into ¼-inch slices; 2 cups cauliflower florets (from about 1 medium head); 2 cups green beans

www.forksoverknives.com

This appetizing plant-based shepherd's pie recipe uses a wide variety of flavorful vegetables such as cremini mushrooms, tomatoes, onions, peas and carrots.

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Ingredients

4 pounds Yukon Gold potatoes (about 9 large), quartered
3 cloves garlic, peeled and minced
4 cups <a href=" https://forksoverknives.com/recipes/vegetable-stock/">Vegetable Stock</a>, or low-sodium vegetable broth
2 cups unsweetened plain almond milk
2 tablespoons prepared mustard
3 tablespoons fresh thyme
½ teaspoon white pepper
Salt to taste
½ medium onion, peeled and diced (about ¼ cup)
½ pound cremini mushrooms, sliced
1½ teaspoons fresh thyme
½ teaspoon minced fresh tarragon
3 tablespoons red grape juice (no sugar added)
¼ cup brown rice flour
1 tablespoon prepared mustard
2 tablespoons low-sodium soy sauce
2 teaspoons 100% pure maple syrup
Pinch of ground white pepper or freshly ground black pepper
One 24-ounce can crushed or diced tomatoes (see chef's note)
2 cloves garlic, peeled and minced
1 tablespoon fresh oregano
2 tablespoons fresh basil
1 cup peas
3 medium carrots, peeled and cut into ¼-inch slices
2 cups cauliflower florets (from about 1 medium head)
2 cups green beans