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Vegan Curried Shepard's Pie with Coconut Sweet Potato Topping

Kristen Stevens | The Endless Meal
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

Brown lentils, dried

3

Carrots, medium

2

Celery stalks

1 19 ounce can

Chickpeas

4

Garlic cloves

1

1-inch piece Ginger

1

Onion, medium

1 cup

Peas, frozen

1

Portobello mushroom

1 lb

Sweet potatoes

1 cup

Coconut milk

1 5.5 ounce can

Tomato paste

1 pinch

Cayenne

1 tbsp

Garam masala

1 tbsp

Coconut oil

1/2 cup

Water