Vegan Asian BBQ Shepherd's Pie
Introduction
As the chill of winter begins to bite, there's no better way to warm up than with a hearty, comforting dish. Today's special is a Vegan Asian BBQ Shepherd's Pie, a perfect blend of smoky, spicy flavors with a comforting, creamy topping. This dish merges the heartiness of traditional comfort food with the bold aromatics of Asian cuisine, all while staying completely plant-based.
Ingredients
- 2 cups pulled jackfruit
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 cups mashed sweet potatoes
- 1 tablespoon vegan butter
- 2 tablespoons coconut milk
- 1 teaspoon wasabi paste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent.
- Add bell pepper, peas, and carrots. Cook until vegetables are tender.
- Stir in pulled jackfruit, hoisin sauce, soy sauce, smoked paprika, and ginger. Cook for 5-7 minutes until everything is well combined and flavorful. Season with salt and pepper.
- Transfer the jackfruit mixture into a baking dish.
- In a separate bowl, mix mashed sweet potatoes with vegan butter, coconut milk, and wasabi paste until smooth.
- Spread the sweet potato mixture over the jackfruit in the baking dish.
- Bake for 20-25 minutes until the top is slightly golden.
- Let it cool for a few minutes before serving.
Enjoy this delightful fusion of East and West that not only satisfies your taste buds but also provides a comforting, warm embrace during the colder days. Serve it hot and watch it become a new favorite at your table!
Emily
| Nutritionfacts | Calories: 350, Fat: 10g, Carbohydrates: 60g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Gluten |