I have been wanting to try this Mexican Shepherds Pie for quite a while but have continually waffled on whether or not to do all the work to prepare it! I finally decided to make it the other night. It was pretty good but a ton of work so probably wouldn't make it again. My hubby liked it fine but it wasn't a favorite for him. It was pretty tasty the next day but again, not fabulous enough to make again. I whipped up some guacamole to spread on top which added a lot to it's goodness. The recipe calls for a TVP "meat" topping but I didn't think it added much flavor. I would use seitan chorizo crumbles if I were to make it again as I think they have much more flavor. That's what I have listed here.Mexican Shepherds Pie (adapted from 500 Vegan Recipes)
For crust:
2 cups masa harina
1 cup veggie broth
1/2 cup canola oil
1/2 t chili powder
Mix all ingredients together and press into a 9x13 baking dish coated with cooking spray. Set aside (I halved the recipe so my picture shows me using a pie plate).
For potatoes:
2 lbs potatoes, peeled and chopped
1/2 cup nondairy sour cream
2 T nondairy butter
1/2 t each cumin, coriander, garlic powder
1 T minced dried onions
Boil potatoes until tender. Drain. Add remaining ingredients. Mash. Set aside.
Additional:
1 recipe seitan chorizo (recipe follows)
1 1/4 cups enchilada sauce (recipe follows)
Enchilada Sauce (Source: 500 Vegan Recipes)
¼ cup chili powder
1 T paprika
1 t garlic powder
1 t cumin
¼ t chipotle chili powder
3 T canola oil
2 T flour
1 15oz can tomato sauce
1 ½ cups veg broth
In a saucepan, heat oil. Add flour to form paste. Add spices. Add tomato sauce and broth. Stir to combine and create a smooth silky sauce. Simmer for 15 min, covered.
Seitan Chorizo Crumbles (Source: 500 Vegan Recipes)
½ cup vital wheat gluten
2 T nutritional yeast
½ t fine sea salt
1 t ground cumin
¼ t cayenne pepper
½ t paprika
2 t chili powder
½ t dried minced onion
2 T water
2 T apple cider vinegar
2 T ketchup
1 T canola oil
Combine dry ingredients. In separate bowl, combine wet ingredients. Add wet to dry until crumbly dough forms. Heat skillet and add a bit of canola oil to coat the pan. Fry crumbled mixture until browned.
Top masa crust with chorizo crumbles, then enchilada sauce and spread potatoes on top. Bake at 400 for 25 min.
I was looking forward to trying a marinated seitan recipe - it just looked super yummy and I had all of the ingredients on hand as well as some Seitan O Greatness already made so this was a perfect choice. THe spice blend was different and I must admit, not my favorite. It had an almost bitter taste. However, the seitan soaked up the flavors of the sauce perfectly and the consistency was so meatlike it was amazing. I will definitely be experimenting with some other marinated seitan recipes - this worked so well. My hubby really liked it. The coconut rice was very yummy - very mild, subtle flavor but delicious. I plan to use the rest of the rice to serve with the Curried Tofu and Veggies on my menu. I made a yummy sauteed cabbage to go with this meal and of course some sweet potato fries ( a favorite in our house!).Jerk Seitan (Adapted from Vegan With a Vengeance)
Marinade:
3 T minced dried onion
2 garlic cloves crushed
1 1/2 T ginger, chopped
3 T lime juice
3 T soy sauce
2 T olive oil
2 T maple syrup
1 T dried thyme
1 t ground allspice
1/4 t ground cinnamon
1/4 t ground cayenne
1 t ground or freshly grated nutmeg
2 cups seitan, cut into strips
Prepare marinade by combine all ingredients except seitan in food processor and blending until smooth. Pour into a ziptop bag and add seitan. Marinate for an hour.
Additional
2 t oil
1 onion, sliced
In skillet, heat oil. Add onions and saute 5-7 min. Add seitan strips and cook until onions are tender and seitan is browned. Add remaining marinade and heat thoroughly. Serve over rice.
Coconut Rice with Toasted Coconut (Adapted from Vegan With a Vengeance)
2 cups jasmine rice
1 (13.5 oz) can coconut milk
1 cup waer
1 cinnamon stick
1/4 t salt
grated zest of 1 lime
1/2 cup shredded coconut
Combine all ingredients except coconut in large saucepan and bring to boil. Simmer 20 min or until tender. Let sit 10 min. Meanwhile, heat skillet over medium heat. Add coconut and toast until browned. Sprinkle over prepared rice.
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