Fine. I’ll admit it. I’m now a slow cooker convert. How do I know? Well, as I turned the dial on the cooker I said out loud to an empty kitchen, "Set it and forget it!" Somewhere in the world, Ron Pompeil’s ears perked up and he smiled.
There’s minimal prep to this dish – save some chopping of onions followed by a quick saute. Otherwise, you throw all the stuff in the crockpot, mix it all up and 6-8 hours later, you’re left with a spicy dish that’s interesting and delicious.
Add 1/2 c. flour and 1/4 c. nutritional yeast to a saucepan. Whisk in 2 c. vegetable stock.
Turn on medium heat and cook until the mixture thickens, stirring frequently.
Add 1 Tbs. miso, 1 tsp. garlic powder, 1/2 tsp. paprika, and 1 tsp. Kosher salt. Mix well and simmer for about 5 min, stirring frequently.
Add 2 Tbs. vegan margarine and 1 tsp. mustard. (Not dry mustard, unless you want something very spicy!)
Cook a pound of pasta. Before draining the pasta, add 1 c. of the pasta water to the sauce. Then put 1/2 c. frozen peas in colander and drain the pasta over the peas. Mix pasta & peas with the sauce in a large bowl .
The dish is done at this point, but it can be baked as well. (If so, omit the peas. I didn’t, and they were mushy after the baking. )
Spoon into a casserole dish. Top with Panko bread crumbs. Cover and bake in oven for 20 minutes at 350 degrees. Uncover, spoon some vegan margarine on top, and bake for 10 more minutes, uncovered to crisp.
Even though the broccoli was an experimental recipe, it’s definately one I’m keeping. My daughter could eat it all day! And since the broccoli was so sweet I scrimped on the fairy bread but she didn’t seem to notice.
This is not the traditional shepherds pie. It is anything but …first it is meatless and instead of using potato, this is topped sweet potato. I guess it is pretty obvious now that the "V" stands for vegetarian. Here is the recipe:
1 1/2 pounds sweet potatoes, peeled, cut into 2" cubes
1 pound butternut squash, peeled, seeded, cut into 2" cubes
1 medium potato, peeled, cut into 2" cubes
2 tablespoons from I Can’t Believe It’s Not Butter Sticks
2 tablespoons pure maple syrup
2 14oz Gimme Lean Ground Sausage
2 cups chopped leeks
1 cup frozen peas
3/4 cup frozen corn kernels
1/3 cup greek yogurt
1 large egg, lightly beaten
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
Cook sweet potatoes, squash and potato in large saucepan of boiling salted water until tender, about 20-30 minutes. Drain, return all to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add the I Can’t believe it’s not butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 400°F. Oil the 8 x 8 x 2-inch glass baking dish. Cook Gimme Lean sausage in large skillet over medium-high heat breaking up with back of spoon for about 10 minutes. Using slotted spoon, transfer sausage to large bowl; add another tablespoon of oil in skillet. Add leeks to skillet and sauté over medium-high heat until tender, approx. 7 minutes. Add softened leeks to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, yogurt, egg, curry powder and coriander.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and sweet potato topping begin to brown around edges, about 45 minutes to an hour.
Sprinkle with a little cinnamon before serving. (I crushed some Sour Cream and Onion Pop-Chips and topped it (as seen above) …..it adds a nice crunch)