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Vegetarian Mushroom Shepherd's Pie - with vegan version

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Saturday, October 8, 2011

Vegetarian Mushroom Shepherd's Pie - with vegan version



This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat. This recipe was made by my mom, who is eating less and less meat and she's trying to "vegetarianize" all recipes that she cooks. I'm am so happy that I succeeded in changing  my parents' eating habits even just a little.

Yes, this recipe takes a little longer to prepare but it is definitely worth it! Try it and let me know if you liked it as much as I did.

BIG DILEMMA! What is the most suitable name for this recipe? Some people told me that this is pastistio, others told me it is more like a vegetarian shepherd's pie and now I'm a bit confused because the Romanian moussaka recipe contains meat and no eggplants like the Greek one does and that is the reason why I called it a "moussaka". Any ideas? :)

Ingredients:

1 kg red skin potatoes
100g soy granules
1 kg button mushrooms
1 carrot
 1 red bell pepper
2 onions, diced
1 bunch of dill, chopped
1 bunch of parsley, chopped
2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
sea salt, to taste
1/2 tsp ground pepper
1 tsp sweet paprika
1 tbsp dry thyme
2 tbsp unrefined sunflower oil

Directions:

Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.

Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.

Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.

* I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.

Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.

Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes.

Don't serve immediately. Let it cool for at least half an hour.



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5 Comments:

At October 9, 2011 at 10:56 AM , Blogger Angie's Recipes said...

I have never made moussak myself..it looks really comforting and delicious to me. You even used soy granules in the recipe. Nice.

 
At October 10, 2011 at 11:19 AM , Blogger blitherypoop said...

Isn't this more like pastistsio? Moussaka has eggplant.

 
At October 10, 2011 at 12:14 PM , Blogger Gourmandelle said...

Yes you're right! I've never heard of pastistsio before but I checked it out. In Romania there are many types of moussaka and none of them contain eggplant like the greek recipe, the traditional romanian moussaka recipe contains meat; so I'm a bit confused now :)

 
At December 1, 2011 at 12:13 AM , Blogger Jimbo said...

I think this is more like a vegetarian shepherd's pie. Usually the moussaka is prepared with sliced and partially fried potatoes at the bottom and eggplants on top with a besamel sauce covering the tray.

 
At December 1, 2011 at 1:43 AM , Blogger Gourmandelle said...

Yes you're right Jimbo. I don't want to confuse people so I'll change the name. Thanks!

 

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