Braised tofu and greens topped with mashed potatoes and plenty of gravy. It’s a vegan Thanksgiving meal in one pot!
Win an EZ Tofu Press, and get my recipe for a decadent, one-pot vegan Thanksgiving shepherd’s pie!
I am all about the Thanksgiving flavors this year. Last week, I shared a vegan Thanksgiving wrap, and today I have a Thanksgiving-ish spin on a traditional shepherd’s pie.
If you’ve been reading this blog for a while, you know that we eat a lot of shep pie around here. When my sponsors at EZ Tofu Press and I were brainstorming holiday recipes, I knew that I needed to work in a shepherd’s pie somehow. This Vegan Thanksgiving Shepherd’s Pie has all of the things I love about Thanksgiving supper: mashed potatoes; rich, earthy flavors; and plenty of gravy.
Pressing your tofu is mission critical when you’re making this shep pie. Getting the water out allows the tofu to drink in the rich mushroom broth that you’re going to use to braise the tofu and greens before assembling your pie for baking.
The gravy gets drizzled on top of the whole thing after baking, and it’s my new favorite gravy recipe. It’s a flavorful miso-nutritional yeast gravy that needs no cooking. In fact, you don’t want to cook it, because that would kill the beneficial bacteria that make miso such a healthy food. The link to the gravy recipe is in the recipe below.
EZ Tofu Press Giveaway!
Speaking of pressing your tofu! I’m delighted to have another EZ Tofu Press to give away today! Check out this video, showing how the press works, and you can enter right below it.
Vegan Thanksgiving Shepherd’s Pie
Yield: 4 servings
- 2 tablespoons olive oil
- 1 cup sweet onion, chopped
- 4 cloves garlic, minced
- 1 block extra firm tofu, cut into 1″ cubes
- 4 cups chopped kale (Dinosaur/Lacinto kale, preferably)
- 2 cups shredded carrots
- 1/2 cup mushroom broth
- 1 batch Cauliflower Mashed Potatoes
- 1 batch No-Cook Miso Gravy
- about a cup of your favorite cranberry sauce
- In a Dutch oven, heat the oil on medium high, then add the onion and garlic. Cook, stirring, until the onion turns translucent.
- Add the tofu, and cook for a few minutes more, just until it begins to turn golden on one side.
- Add the kale, carrots, and mushroom broth. Cover the pot reduce the heat to medium low. Let this braise for 8 minutes, until the kale is bright green. Remove your Dutch oven from the heat.
- Preheat the oven to 350F. This is when you’d want to make your cauliflower potatoes and your gravy, if you haven’t already.
- Spread the potatoes over the top of the tofu/veggie mixture, and bake, uncovered, for 30 minutes.
- Remove from the oven, and let your pie rest for at least 10 minutes before serving.
- To serve, dish up generous scoops of pie onto each plate, and top each with plenty of the gravy and a dollop of cranberry sauce.