All-in-one Thanksgiving: Vegan Shepherd’s Pie with Miso Gravy+ GF Basic Biscuits

I experimented on and off with vegetarianism for much of my childhood but it didn’t stick until I  became a freshman in college (more on my vegan journey here). I had been meat-free for about two weeks before the Thanksgiving holiday came around and I got together with two dozen family members for a day of eating…and realized there was nothing at the table I could eat! Flash forward nine years later- now I’m a professional at bringing veggie-friendly dishes to get-togethers where vegan options will be limited.

This Vegan Shepherd’s Pie with is the perfect dish to bring to an omnivore Thanksgiving because it combines quite a few of the traditional Thanksgiving ingredients into one casserole. I like to pair this dish with Gluten-Free Basic Biscuits.  These biscuits are little dense but when served warm they provide a really nice texture contrast to the pie, almost like a crust. Pour Miso Gravy over the whole thing and voila!

Vegan Shepherd’s Pie

makes 6 servings

What you’ll need:

For the bottom layer

• 1 cup lentils
• 3 cups vegetable broth

For the veggie filling

• 1 tbs coconut oil
• 4 cloves of garlic, minced
• 1 medium yellow onion, diced
• 1 cup diced mushrooms (I used button but any kind will do!)
• 3 celery stalks, diced
• 3 large carrots, diced
• 1 tbs tamari
• 1/2 tbs dried rosemary
• 1/2 tbs dried thyme
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper

For the cauliflower/potato mash

• 1 head of cauliflower, broken into florets
• 1 medium potato, cut into 1″ pieces
• 1 tbs earth balance buttery spread
• 1/2 tsp sea salt

Directions:

1. Bottom layer: Bring vegetable broth to a boil in a medium pot on the stove and simmer lentils until all liquid is absorbed (25-30 minutes). You can also speed up this step by using a can of cooked lentils.
2. Veggie layer: In a large pan or wok, heat coconut oil at medium-high heat. Add garlic and onion and cook for about 5 minutes, stirring throughout. Turn heat down to medium and add mushrooms, celery, carrots and drizzle with tamari. Stir in thyme, rosemary, salt and pepper. Cook for about about 10 minutes, stirring occasionally.
3. Cauliflower/potato mash: Bring a medium pot of water to boil. Add cauliflower and potato and boil for 15 minutes. Drain and transfer to a large bowl. Add earth balance and salt and mash with a potato masher. You can also put the mixture in the blender for a smoother texture.
4. Preheat oven to 350°. Spread lentils across the bottom of a 9″ x 9″ casserole dish. Add veggie layer, then spread cauliflower/potato mash on top.
5. Bake for 35 minutes until top is lightly browned on edges. Remove from oven. Dish will be very hot so allow to cool for a few minutes before servings. Top each plate with Miso Gravy and enjoy!

Vegan Miso Gravy

makes 6 servings

What you’ll need:

• 1 cup veg broth
• 1 tbs miso
• 2 tbs tahini
• 1/4 cup nutritional yeast
• 1 tbs cornstarch
• 2 tsp agave
• 2 tbs chickpea flour
• 1tbs balsamic vinegar
• 1 tbs tamari
• salt and pepper to taste

Directions:

1. Combine all ingredients in blender. Heat in a small pot on the stove. Allow pot to simmer for about 10 minutes to thicken.

GF Basic Biscuits

makes 2 dozen biscuits

What you’ll need:

• 2 1/2 cups Gluten-Free Flour
• 1/2 tsp salt
• 1 tbs baking powder
• 1/4 tsp baking soda
• 1/3 cup earth balance buttery spread (can also substitute coconut oil)
• 3/4 cup non-dairy milk
• 1 tbs apple cider vinegar

Directions:

1. Preheat oven to 425°. Line baking sheet with parchment paper.
2. Combine dry ingredients in large mixing bowl.
3. Soften earth balance (or coconut oil) and combine with liquid ingredients in a medium bowl.
4. Add liquids to large mixing bowl and stir everything together.
5. Wet hands and roll batter into balls about 2″ in diameter. Place on baking sheet 1″ apart.
6. Bake for 12 minutes. Serve warm and enjoy topped with Vegan Miso Gravy.