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Lilly’s Table

 
 
Vegan Mushroom Gravy
© Lillys-Table.com Photo of Seitan Quick Shepherd's Pie
 

Tags: Vegan Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Seitan Quick Shepherd's Pie

from Seitan Shepherd's Pie, the Week of January 15, 2012.
View the next recipe for this meal.

Using our Vegan mushroom gravy and seitan to create a meat-like base for this tossed together Shepherd’s Pie. If you want the golden crust, simply toss it in an oven at 375 for 15-20 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 6 ounces seitan
  • ½ onion, small
  • 4 ounces mushroom, sliced
  • 6 leaves kale, chopped or other chopped vegetables
  • 1 cup gravy, preferably leftover vegan mushroom gravy
  • 1½ cup mashed potatoes, leftover

Serving Size: 2 People

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Preparation Instructions

Place a skillet over medium heat. Add in a splash of olive oil, the seitan and onions. Break up and saute for 3-5 minutes until it is hot and steamy. Toss in the mushrooms and kale, continue to saute until they just start to soften.

Pour in the gravy. Bring up to a simmer and then reduce the heat to low.

Warm the mashed potatoes in a pot over medium heat. Add a splash of water or milk to prevent the bottom from sticking.

Serve on top of the mashers.

Alternatively, for an oven baked version:
Preheat the oven to 350.
Place the gravy-seitan-vegetables in a small casserole dish. Dollop on the cold mashers. Drizzle with a bit of olive oil, if desired.

Bake for 20-30 minutes until the top is golden and the center is hot to the touch.