Vegan Shepard's Pie

25012687_136305987043292_7298726303081955328_n.jpg

  • 1 T Grape Seed or Avocado Oil  
  • 1 LB Vegan Grounds (I used Beyond Meat BEEFY Crumbles-NON FLAVORED)
  • 1 large Onion (small diced)
  •  3 Celery Stalks (small diced)
  • 4 Carrots  (small diced)
  •  1 C Red Wine
  • 4 Thyme Sprigs (chopped fine)
  • 2 T flour
  • 3 T Tomato Paste
  • 2 T Vegan Worcestershire Sauce
  • 1/2 C Veggie Broth (or Vegan Better Than Bouillon)
  •  1 C Frozen Peas
  • 6-7 Large Russet Potatoes
  • 1/2 C Vegan White Cheddar (shredded)
  • 1-2 C Almond Milk (warmed)
  • 1 T Butter Flavored Coconut Oil (I use Nutiva) or Vegan Butter
  •  1 t Garlic Powder
  • Salt & Pepper tt

Preheat oven to 400°F

Prepare a pot of boiling water with salt. Once water is a rolling boil add potatoes. Cook until center is tender (all your doing is simply making mashed potatoes). While potatoes are cooking prepare a hot dutch oven or large pan.

Add oil then add onions, celery and carrots, cook for about 5-7 minutes until veggies are slightly translucent or edges are brown. Add vegan meat and mix well with veggies-cook for 2-3minutes. Add wine to the mixture and deglaze the pan by taking a spatula or wooden spoon to break up and meat bits and veggies from the bottom of the pan. Now add flour, thyme, tomato paste, worchestershire and broth. Reduce for a few minutes buy cooking on high and constantly stirring to allow the mixture to thicken slightly (roughly around 3-5 minutes). Last add peas, salt and pepper. Check seasoning and turn off heat.

Place potatoes, almond milk, cheese, butter, garlic powder salt and pepper in a mixing bowl and whip with a hand mixer on medium-high speed until smooth. Adjust if needed by adding more milk if too thick and more salt if its bland. You want a great flavor. Not too stick and not too runny.

Pour meat mixture evenly into an oven safe baking dish. It should fill the pan at least half of the way. Now pour mashed potatoes over the vegan meat and evenly spread across the dish. Place in oven and bake until top is golden. Allow to cool slightly before enjoying.

*TT= To Taste     *T= Tablespoon     *t= teaspoon    *C=Cup

 

 

 

 

4C's- Chef's Charity's Chipotle Chili

IMG_5063.JPG

  • 1 pound of Kidney Beans soaked overnight and then cooked OR  (2- 280z cans Kidney beans drained and rinsed)
  • 3 T Grape Seed or Avocado oil
  • 1 Red Onion (medium diced)
  • 1 red bell pepper (seeded and diced)
  • 3 stalks celery (rough diced)
  • 3 Carrots (peeled and rough medium dice)
  • 1 Butternut Squash (peeled, seeded and medium diced) *Can use a small pumpkin
  • 4-5 cloves garlic (minced)
  • 1 small can tomato paste (don't skip this part, this thickens your chili)
  • 1 beer (1- 16oz can of beer  or gluten free beer of your choice)
  • 1 t Ancho Chili Powder
  • 2-3 T Chili Powder
  • 1 T Smoked Paprika 
  • 1 T Cumin (ground)
  • 1 t Cinnamon (Ground)
  • .5 t Turmeric (Ground)
  • 1 T Italian Seasoning
  • 1 T Vegetable Better than Bouillon (MIXED IN 1/2 C of Water)
  • 2 bay leaves
  • 2-3 chipotle chilies in adobo sauce *See Chef's Notes
  • 1- 28oz can of diced tomatoes
  • Salt & Black Pepper tt
  • 1 bunch cilantro (tops and slight stems) *save some for garnish
  • 1 bunch green onions (green & white part) *save some for garnish
  • *Optional Toppings: Cashew sour cream, shredded vegan cheeze, thinly sliced scallions, chopped tomatoes, avocado, and lime wedges 

Start with a hot pot or dutch oven and oil and sauté onions, bell peppers celery and carrot until slightly translucent. Add garlic and sauté until garlic becomes fragrant (30 seconds). Add tomato paste, cook for 2 minutes to allow paste to become a brick red color. Add Beer, stir well then cook for 2-3 minutes, add chipotle pepper with adobo sauce and seasonings. Now add cooked kidney beans only-no liquid and butternut squash, simmer for 10 minutes. Next add can of diced tomatoes with it's juice. Last add cilantro and green onions. Check seasoning. Simmer on low for at least 30 minutes to allow flavors to meld. This can simmer longer and is a great recipe in a Crockpot or slow cooker. Serve with your favorite toppings.

**Chef’s tips:

*Seasoning can be altered by your taste of spice; in my chili I am a lil heavy on the cumin, and chili powder & smoked paprika. Chili is supposed to have a kick!

*For less kick only add 1 chipotle chili

*To increase the serving size; add an additional can of beans. Can subsuitite with Black Beans. 

*TT= To Taste     *T= Tablespoon     *t= teaspoon    *C=Cup