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Vegan Shepherd’s Pie with Mashed Cauliflower

Kara Lydon
  • minutes
  • Serves

INGREDIENTS

3

sprigs 1 bunch thyme

1 cup

Carrot

3 lb

Cauliflower florets

8 oz

Cremini mushrooms

2

large cloves Garlic

1 cup

Green lentils

1 cup

Onion

1 cup

Parsnip

1

bunch Sage

1/3 cup

Almond milk

4 cups

Vegetable broth

3 tbsp

Vegan buttery spread

2 tbsp

Cornstarch or arrowroot powder

1/2 tsp

Pepper

1/2 tsp

Salt

1

Salt and pepper

2 tbsp

Olive oil