Description
A hearty vegan entrée for Passover and all year-round, this savory dish brings together ingredients that are as incredibly nutritious and comforting at the same time!
Scale
Ingredients
For the spice mix ( See Note )
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
For the shepherd’s pie:
- 3 large sweet potatoes
- 3/4 cup uncooked red or white quinoa, rinsed
- 2 tbsp extra virgin olive oil, divided
- 3 garlic cloves, minced
- 1 medium onion, diced
- 24oz frozen cauliflower, thawed and chopped
- 6oz Portablella mushrooms, gills removed, diced
- 5.2oz cooked and peeled chestnuts, split in half
- 1 bunch of cilantro, chopped ( about 1 cup) ( you can use parsley instead)
- 4 tbsp tomato paste
- 1 1/2 ups boiling water
- 1/3 cup slivered almonds
- 1/4 cup dried raisins or cranberries
- 1/4 tsp salt
Instructions
- Preheat the oven to 400F. Line a baking sheet with aluminum foil. Coat a 9×13 inch baking dish with cooking spray
- Combine all the ingredients of the spice mix in a small bowl and set aside
- Place the sweet potatoes on the lined baking sheet and bake for one hour or until tender. Leave the oven on
- Bring 1 1/4 cups of water to a boil in a medium sauce pan with a lid. Add the rinsed quinoa, bring to a boil, cover, reduce the heat and simmer for 15-20 minutes, or until quinoa is tender, but not mushy (cooking time may vary depending on the type of quinoa you’re using)
- Heat one tablespoon of the olive oil in a large skillet. Add the garlic and diced onion and cook over medium-high heat for 5 minutes, stirring often. Add the cauliflower, mushrooms, chestnuts, cilantro and the spice mix. Mix well and cook for 15-20 minutes or until the cauliflower is tender
- In the meantime, heat the remaining tablespoons of olive oil in a small sauce pan. Add the tomato paste and cook over medium-high heat for 5 minutes, stirring frequently. Let it cool slightly, add boiling water and whisk until combined
- Combine the cooked quinoa, cauliflower mixture, tomato paste, almonds and raisins or cranberries in a large bowl and mix well. Transfer it to the prepared baking dish. Set aside
- When sweet potatoes are cooked, let them cool until they are safe to handle. Remove the skin and mash them, adding 1/4 tsp salt and a little hot water at a time until you achieve a creamy consistency. Spread the mashed sweet potatoes evenly over the quinoa vegetable mixture and bake for 15-20 minutes
Notes
- Alternatively, you can use 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper instead of the spice mix listed above
- This sweet potato shepherd’s pie can be prepared 2-3 days ahead of time.
- This Shepherd’s pie can be frozen, unbaked tightly wrapped, for up to a month
Nutrition
- Serving Size: 1/10
- Calories: 186
- Sugar: 7.3
- Sodium: 2.38.4
- Fat: 5.7
- Saturated Fat: 0.7
- Unsaturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 30.5
- Fiber: 5
- Protein: 5.7
- Cholesterol: 0