Vegan zucchini and tofu shepherd's pie

Ingredients

• 14 ounces tofu
• 1 onion
• 2 Tbsp balsamic vinegar
• 4 Tbsp soy sauce
• 2.2 lbs zucchini
• 1 lb potatoes
• 2 onions
• salt
• pepper
• nutmeg
• olive oil

Materials

• baking dish, frying pan, hand mixer

Preparation

• Cut the tofu into pieces and grate it. Chop the onion.
• Sauté everything for a few minutes in some olive oil. Then add the balsamic vinegar and the soy sauce, and cook for about 5 minutes over medium heat.
  
• In a greased baking dish, pour in the tofu mixture and smooth the surface.
• Peel and dice the potatoes. Wash the zucchinis, cut them in half lengthwise, and remove the seeds. Cut them into cubes. Finally, chop the onion and cook everything in a pan with olive oil. Cook for about 20 minutes over medium heat, stirring regularly.
  
• Mash into a puree with a hand mixer or simply with a potato masher. Add salt, pepper, and nutmeg.
• Pour the puree over the tofu mixture and smooth the top.
  
• Bake for 20 minutes at 350°F (180°C).
• And there you have it, your vegan zucchini and tofu shepherd's pie is ready!
  

Observations

Potatoes: Here, you will notice that we do not make a puree like in the traditional shepherd's pie recipe. Indeed, to make one, you would need to add butter and milk, which would make the recipe no longer vegan (adding animal products). However, the addition of zucchini will give you the creaminess of a classic puree :-)

Other vegetables for other purees: Play with the seasonality of products and your tastes by replacing potatoes and zucchini with other vegetables!

Cookware

Questions

Photos of members who cooked this recipe

Comments