Well. It’s been ages. My life seems to have taken a bit of a U-turn lately, away from blogging. And I’ve really missed it, and all my blogging friends too. I take my hat off (respect 🙂 ) to everyone who keeps their blog ticking over, because I can see how easy it is to let it slip.
Even so. I’m still vegan….and I still think it’s the most important thing I do. Christmas is coming, and I shudder to think of all the animals that will be killed to ‘celebrate’ the event…. so I’ve been thinking up a few cruelty-free christmas dishes which will be coming soon…….
……and in the meantime, here’s my take on a winter-warming classic. Cottage/shepherd’s pie. Deliciously veganised.
My guess is everyone has some sort of recipe for this homely comforting dish: it’s versatile, adaptable to whatever you have in the veggie basket, and so easy to make vegan, gluten-free and very nutritious. Here I use lots of carrots, spiced with all those flavourings that carrots love: ginger, garlic, coriander and cumin. And, of course, a little bit of chilli. The carrots are grated and combined with sliced sautéed mushrooms, amongst other things, which all in all, gives this pie some lovely textures.
Incidentally, for the mashed potato topping, I have included my latest favourite ingredient: oat crème frâiche. I love it.
It’s now available in many UK supermarkets, and it gives the potato in this recipe a lovely, creamy, tang…. but you can always add non-dairy cream or milk instead.
Hope you enjoy.
VEGAN COTTAGE PIE
Ingredients: Continue reading “Carroty Cottage Pie”