DANGEROUSLY DECONSTRUCTED ALL-VEG SHEPHERD'S PIE

||| could-be-gluten-free ||| vegetarian ||| cozy ||| better-than-meat ||| healthy-ish |||

Soy-Based Crumble (see KK's Cupboard)
Potatoes
Organic Carrots
Spinach
Onions or Shallots
All-Veg Beef Bouillon (see KK's Cupboard)
Red Wine
Mushrooms
Thyme
Flour (use corn-starch to be gluten-free)
Butter
Gluten-Free Soy Sauce (see KK's Cupboard)
Cracked Peppercorns

First thing first, get a mushroom gravy started! The longer it simmers, the better it tastes.
In a saucepan, brown some mushrooms and shallots in butter. Add water, splash of wine, bouillon to taste, splash of soy sauce for colour, thyme (dried or fresh) & cracked peppercorns.
Let it simmer, while you make your mash and cut up stuff.

When you are close to plating, make a flour & water mixture (2-3 tablespoons flours to equal water and shake it (like your booty) in a container with a lid). You can use cornstarch, but it separates later). Pour slowly into the mushroom sauce, while it is boiling, and keep stirring. VOILA! The best gravy ever! No yucky meat juice needed.

Make mash with your potatoes and season however your little taste buds like it.

While making the gravy and mash, start browning your onions in butter, then add the soy crumble with grated carrots, spinach, onion, bouillon, red wine & thyme.

When all is done, layer the wonderfulness, like in the picture, and top with mushroom gravy.
Even meat-eaters like this one. I know, I've fooled a few. Wah ah ah ah ah!

Make sure you take a picture to Instagram that shit.
And give me a lil' love on Instagram @kkwasnica.
Or I will hunt you down with my pack of rabid rabbits.

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NOTE: I don't eat Soy anymore, if I can help it. If you want to know why, Click Here.

KWASNICART 2017