If you enjoy both shepherd’s pie and mac uncheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.
vegan mac and cheese,, vegan shepherd's pie
1tablespoon(15 ml) olive oil
21/2cups(175 g) chopped mushrooms
21/2cups(495 g) cooked lentils
21/2cups(338 g) frozen mixed vegetablessteamed
2tablespoons(30 ml) tamaridivided
Salt and ground black pepperto taste
16ounces(454 g) radiatoreor other small pasta
21/2cups(600 ml) water
1large russet potatopeeled and diced
3/4cup(105 g) unsalted raw cashews
1/2of a small yellow onionchopped
1/2cup(30 g) nutritional yeast
2tablespoons(28 g) vegan butter
1tablespoon(15 ml) fresh lemon juice
1/2teaspoonprepared yellow mustard
Ground black pepperto taste
Toasted panko bread crumbs
Preheat the oven to 375°F (190°C).
To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Spread the pasta mixture on top.
To finish: Sprinkle the top with the toasted panko bread crumbs. Bake for 20 minutes. Serve hot.