Continuing with the theme of vegetable pies, I had a Veggie Shepherd's Pie with Golden Gravy for supper tonight. Even though the weather has been so beautiful, I am still in the mode of winter cooking!
Here is the recipe for the Veggie Shepherd's Pie and Golden Gravy (see pictures to left):
For the stir fry: 1 tbsp olive oil, 1 medium onion, chopped, 3 garlic cloves, minced, 2 green onions, chopped, 1/2 leek, chopped, 1 medium zucchini, chopped, 1 cup portobello and crimini mushrooms, chopped, 3 carrots, chopped, 1/2 tsp oregano, 1/4 tsp sage, 1/4 tsp rosemary, 1 tbsp wheat free tamari, 1 cup green kale, chopped
Preheat oven to 350 degrees. Place olive oil in large pan over low heat and add onion, garlic, green onion, and leek and saute for 5 minutes. Add zucchini and mushrooms and saute for another 3 minutes. Add carrots, oregano, sage, rosemary, and tamari and saute for another 3 minutes. Add green kale and saute for another 1 minute, remove from heat.
For the beans: 1 cup of mixed (I used pinto and navy) beans, soaked for 4 hours earlier in the day, rinsed, covered with fresh water, brought to boil, reduced to slightly lower heat for 45 minutes, drained, and rinsed.
For the topping: 1 large yam, peeled, and chopped, 1 medium sweet potato, peeled and chopped, 1/4 cup rice milk (or soy/almond/oat), 1 tbsp canola oil, 1/4 tsp sea salt
Place yam and sweet potato into steamer and steam for 15 minutes or until tender. Place yam and sweet potato in bowl and mash until smooth. Add rice milk, canola oil, and sea salt and mix until smooth.
For the gravy: 1/4 cup nutritional yeast, 1/4 cup non wheat flour (I used spelt), 1/4 cup olive oil, 1 1/2 cup water, 2 tbsp wheat free tamari
In a dry small pot, toast nutritional yeast and non wheat flour over low heat until lightly browned. Whisk in oil and constantly stir mixture until it turns golden brown. Whisk in water, increase to medium - high heat, and stir constantly until gravy thickens. Stir in tamari.
In a lightly canola oiled casserole dish, place stir fry as bottom layer, place beans as middle layer, add 2 - 3 tbsp of golden gravy over beans, cover with topping. Place in oven and bake for 15 minutes, covered, then remove lid and bake for another 5 minutes. Remove from oven and serve, topped with gravy (I also seasoned with flax oil and extra sea salt).
This was a fun and hearty meal!