INGREDIENTS:

Makes 10 loaded potato skins

• 5 medium-large potatoes
• Olive oil, for drizzling
• Sea salt & freshly ground pepper

Coconut Bacon (makes extra)

• 2 cups unsweetened coconut flakes
• 1 tbsp olive oil
• 2 tbsp tamari
• 2 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp liquid smoke
• pinch salt & pepper

Mushroom, Black Bean & Corn filling

• 1 jalapeno, diced
• 4-5 garlic cloves, minced
• 10 oz mushrooms, sliced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup corn kernels
• 1 cup black beans, drained, rinsed
• 1 tablespoon fresh lime juice
• 2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper

Garnish

• Vegan sour cream vegan cheddar shreds, avocado, scallions

METHOD:

1. Preheat oven to 400F. Wash the potatoes and poke holes in them and then bake them for 60-75 minutes. Let them cool for a bit when done.
2. Make the Coconut Bacon: Preheat the oven to 325F and line a baking sheet with parchment paper or silicone baking mat. Combine the coconut flakes, olive oil, tamari, maple syrup, liquid smoke, smoked paprika, salt and pepper and mix well. Next, spread it out on the baking sheet. I cook it in 6-7 minute increments, shaking the pan between timers. It will take about 3 or 4 6-7 minute cycles in my toaster oven. Set aside to cool. It gets crispier as it cools! You can make this ahead of time and store at room temperature for up to a week or in the fridge for several weeks.
3. Make the mushroom, black bean & corn filling. Add oil to a pan with the sliced mushrooms. Saute for a few mintues then add the jalapeno, onion, garlic and bell pepper. Next add the spices and let it cook a few minutes more. Finally add the black beans, corn and lime juice. Stir well and remove from the heat.
4. Remove the potatoes from the oven and turn up the oven temperature to 450F. When you can touch them, slice potatoes in half and scoop them out. Leave about 1/4-inch potato in the shell. Drizzle the potato skins with olive oil, salt, and pepper and place them back on the baking sheet, cut-side down. Roast them for 10 minutes. Save some of the scooped out potatoes and add them to the mushroom, black bean and corn mixture, reserve the rest for another recipe.
5. Fill potato skins with the mushroom, black bean and corn mixture, sprinkle with vegan cheese and broil for a few minutes so the cheese melts. Top with avocado, vegan sour cream, coconut bacon and green onion. Enjoy!

INGREDIENTS:

• VEGAN BEEF/VEGGIE MIXTURE

• 1 medium sized onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• vegan ground beef-I used 1 12 oz package of @traderjoes Beef-less Ground Beef
• 1 cup of mushrooms, diced
• 4 cups mixed veggies, frozen
• 2 tbsp flour
• 1 3/4 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp of tamari or soy sauce
• 2 tsp Herbes de Provence (or 1 teaspoon oregano & 1 tsp thyme)
• 1 tsp nutritional yeast
• 1 tsp Everything seasoning , I used https://tastewatsons.com/
• 1/2 tsp salt
• 1/2 tsp pepper

• MASHED POTATOES:

• 4 large potatoes, washed, peeled & diced
• 4 tbsp vegan butter, divided
• 3/4 cup plant milk, I used Rice milk
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp parsley

METHOD:

1. Add olive oil to a pan and sauté diced onion on low heat for 3-4 minutes.
2. Turn the heat up to medium and add the diced mushrooms, minced garlic & herbs about 6 minutes more.
3. Add vegan beef crumbles & cook for another 2-3 minutes.
4. Add the frozen mixed veggies & sauté for about 5 more minutes so that they can be fully thawed.
5. Sprinkle the flour into the beef & veggie mixture and stir well.
6. Add the vegetable broth, tomato paste, and tamari/soy sauce mixing it all together well.
7. It is finished when the mixture starts to bubble and thicken. Remove from the heat and place it in a large casserole dish.

Meanwhile, make the vegan mashed potatoes:

1. Fill a large pot with cold water.
2. Wash, peel and dice your potatoes around 1 inch in size.
3. Place the potato cubes in the pot of cold water as soon as you cut them so they will not turn brown.
4. Add salt to the water and bring the potatoes to a rolling boil for about 15-20 minutes. They are done with the potatoes break easily when pierced.
5. Drain the potatoes then immediately add them back to the pot with the vegan butter, plant milk and spices.
6. Use a potato masher to mix and mash well, until the potatoes are fluffy.

Assemble and bake the Sheperd’s Pie:

1. Preheat the oven to 350F. Spread the vegan mashed potatoes over top of the on top of the vegan meat & veggie mixture. Make it thick! Drizzle with 2 tbsp vegan butter.
2. Bake at 350F for 30 minutes. I like to turn the broiler on high, crack the oven door and let it brown the top of the potatoes at the end for 3-4 minutes.
3. Garnish with fresh herbs if you want and ENJOY!

Notes

• Use a large casserole dish because bubbling & dripping may occur when cooking.
• You may want to place a cookie sheet under the casserole dish to catch any drips and keep the oven clean.
• Make sure that your mashed potatoes have enough liquid and are light and fluffy since they will dry a little in baking.

INGREDIENTS:

• Box of pasta of choice, I used chickpea bowties
• 8 oz fresh spinach
• 4 portobello mushrooms, chopped into bite size pieces
• 1 small onion, diced
• 4 cloves of garlic, minced
• 1 tbsp olive oil
• 1 cup of cashews, soaked in hot water for 5-10 minutes or longer
• 1 cup plant milk , I used soy
• 1 tsp lemon juice
• 1 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp pepper
• Optional topping: shredded vegan parmesan cheese, sriracha

METHOD:

1. Soak cashews in hot water for at least 5 minutes or longer if you can. I usually do mine in the morning.

2. Heat olive oil over low-medium heat. Add diced onion & sauté for about 7-8 minutes until translucent. Add the garlic & sauté until fragrant about 30 seconds more. Remove from heat.

3. Drain the cashews. Add the onion/garlic mixture to your high-speed blender along with the drained cashews, plant milk, nutritional yeast, lemon juice, salt & pepper & blend until smooth and set aside.

4. Cook the pasta according to package instructions. Reserve a cup of pasta water & drain when time is up.

5. While the pasta cooks. Add oil to a pan & sauté for about 8 minutes then add the spinach. Remove from heat. I like to drain the moisture from cooking the mushrooms & spinach.

6. Add the Alfredo sauce back to the pan with the mushrooms, spinach, cup of pasta water & drained pasta to reheat. Mix it well, sprinkle with vegan parmesan. I like sriracha on it too. Serve hot!