Vegetarian Shepherd's Pie

Ingredients.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener

Directions.  Wash and Boil your potato for 10-15 minutes.  Meanwhile, saute onion and celery in a small skillet, then toss in your tips.  Add your spices and tomato paste.  Squeeze in the tomato paste and water, 1/4 cup at a time.  Stir.  Fold in your mixed vegetables.  Sweeten to enhance the flavor of the tomato paste.  Reduce heat to low simmer.  Sauce should be thick but not stiff, forming the consistency of stew.

Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch.  Remove the skin.  Mash with a fork.  Season with onion powder, ranch flavor, garlic powder, and salt to your taste.  Add 1 T of margarine and 1 T of milk powder.  Stir with fork.  Add a little water, 1 T at a time, whipping potatoes into stiff peaks.  Sprinkle in chives.

Pour the stew into a large ramekin.  Do not over fill.  Leave room for the potatoes.  Add potatoes.  Sprinkle with oil, chives, and cheese.  Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.

🍃Vegan Variant.  Omit or substitute dairy for non-dairy.  Substitute dairy for non-dairy.  

garden vegetable stew

Gardein Beefless Tips, stewed tomatoes, tomato paste, rainbow peppers,
roasted potatoes, carrots, onions, garlic,
spices (salt, coarse black pepper, smoked red pepper, oregano, parsley, thyme, and cayenne.

vegetarian pepper steak

2 T olive oil

12 pieces of Gardein Beefless tips

½ cup sliced onion

½ cup sliced green pepper

¼ cup sliced celery

2 baby Bella mushroom buttons sliced

Salt, pepper flakes, black pepper, and onion powder

Sautee vegetables and tips in 2 T of oil over medium-high heat and season to your desired taste.  Cut tips in half. Serve over cooked whole grain brown rice. Yum! Serves 2.

vegetarian “beefless” stew

Vegetarian Beefless Stew

2 cups California Blend Vegetables (carrots, cauliflower, broccoli) thawed

¼ c chopped onion

½ c mushrooms

1 t. garlic minced

½ c. corn

½ c chopped potatoes

1 c shredded green cabbage leaf

1 c. Gardein meatless tenderloins (8 pieces, cut in half)

salt, pepper, thyme

16 oz. vegetable stock

2 T. soy or Worcestershire sauce

1 c. hot water

2 T butter

3 T flour

Preparation: Saute onions, celery, cabbage, potatoes in butter over medium heat for 5-8 minutes. Add T of flour, incorporate and de-glaze with a ½ c. hot water. Place sautéed vegetables into a pot of stock and bring to a boil. Add soy sauce. Season to taste. Add remaining flour to ½ c. hot water and whisk with a fork to make a slurry, no lumps!  Add slurry to stock pot. Reduce heat. Simmer for 20 minutes. Add remaining vegetables. Bring to a boil. Simmer for an additional 15-20 minutes.