Mushroom and Cauliflower Vegan Shepherds Pie {low carb}

The British classic gets a vegetarian makeover with mushrooms and cauliflower. The result is a delicious low carb vegetarian shepherd’s pie recipe that the whole family will love!

650 g cauliflower (1 1/2 pounds)
2 tbs olive oil
1 onion diced
2 medium sized carrots peeled and diced
1 celery stalk diced
3 cloves garlic chopped
10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water (1/3 oz)
500 g mushrooms diced (1 pound)
1 tbs thyme leaves roughly chopped
1 tbs tomato paste
1/4 cup red wine
1 cup vegetable stock
salt and pepper to taste
2 tbs olive oil
3 tbsp nutritional yeast
1 tbs dijon mustard
1 tsp salt
2 tsp thyme leaves
1 pinch ground nutmeg

Preheat the oven to 200 celsius (400 fahrenheit).
Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.

next instructions :

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