Vegetable Shepherd’s Pie
Allergy Kids Foundation Recipes
- 4 large sweet potatoes
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 medium leek, chopped
- 1 red bell pepper, cut into 1″ squares
- 1 teaspoon herb de Provence (dried French herbs)
- 4 tablespoons Dr. Fuhrman’s VegiZest or other no salt veggie soup base
- 2 cups chopped organic spinach
- 1/2 cup carrot juice
- 4 teaspoons cornstarch
- 1 cup firm tofu, water squeezed out and crumbled
- 1 cup hazelnuts, brazil nuts, or almonds, chopped medium fine (optional)
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Preheat oven to 375 degrees.
- Bake sweet potatoes until soft, about 45 minutes. When potatoes are tender, remove to a bowl and mash.
- Add broccoli, cauliflower, leeks, bell peppers, herb de Provence, and Dr. Fuhrman’s VegiZest to a large saute pan along with 2 cups of water. Simmer until almost tender (about 10 minutes). Stir in spinach and cook until wilted. Drain vegetables, reserving vegetable liquid in pot.
- Whisk cornstarch into carrot juice and whisk into boiling vegetable liquid until it thickens. Add vegetables and crumbled tofu to sauce and toss to combine.
- Divide mixture into two 8-inch pie pans. If desired, top with 1/2 cup nuts. Spread sweet potatoes over the top and sprinkle with remaining nuts if desired.
- Bake at 375 degrees for 20-30 minutes until hot and lightly browned. If desired, sprinkle with parsley.
Frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook.
This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes.