Veggie Cottage Pie
with Plant-Based Cheddar Mash
This veggie dish won't have you missing the meat! Hearty mushrooms and bulgur combine in a savoury filling. Top it all off with swoops of "cheesy" mash (with plant-based mozzarella)!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pomme de terre Russet
¾ tasse(s)
Mozzarella à base de plantes, râpée
227 g
Champignons
113 g
Petits pois
113 g
Mirepoix
½ tasse(s)
Boulgour
(Contient Blé)
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
2 cs
Mélange d'épices pour sauce
(Contient Blé, Soya Peut contenir Sésame, Sulfites, Oeuf, Poisson, Lait, Moutarde)
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
Pas inclus dans votre livraison
4 cs
Beurre à base de plantes*
0.31 cc
Sel*
0.13 cc
Poivre*
4 cs
Lait à base de plantes*
Informations nutritionnelles
Ustensiles
Instructions
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork.
- Meanwhile, peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered, until potatoes are fork-tender, 10-12 min.
- Meanwhile, heat a large oven-proof pan over medium-high heat.
- While the pan heats, thinly slice mushrooms.
- When the pan is hot, add 2 tbsp (4 tbsp) plant-based butter or oil, then add mushrooms.
- Cook, stirring often, until beginning to brown, 3-4 min.
- Add mirepoix, thyme and Zesty Garlic Blend. Cook, stirring often, until veggies soften, 3-5 min. Season with salt and pepper.
- Add tomato sauce base and Gravy Spice Blend. Cook, stirring often, until veggies are coated, 1 min.
- Add peas, cooked bulgur, stock powder and 3/4 cup (1 1/4 cups) water.
- Bring to a boil over high, then reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min.
- Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer filling to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Mash plant-based cheese, 2 tbsp (4 tbsp) plant-based butter and 1/4 cup (1/2 cup) plant-based milk into potatoes until creamy.
- Season with salt and pepper, to taste.
- When filling is done, top with mash, spreading into an even layer. (TIP: Use a fork to create a design on top of mash. This adds texture and helps the potatoes brown in the oven!)
- Broil in the middle of the oven until mash begins to brown, 4-5 min.
- Remove cottage pie from the oven and let stand 5 min.
- Divide between plates.