& YES, it's Vegan! : Meatless Monday: St. Patrick's Vegan Shepard's Pie!

Saint Patrick’s Day some how losses part of it’s magic when the Leprechaun stops coming in the middle of the night and tearing apart your class room. At least until you turn 21, then it’s all about green beer and some kind of blue-ish concoction called an Irish Trashcan. In between, there is Irish food but corn beef and cabbage always steals all the thunder.

There is so much more to traditional Irish food, like beer bread, colcannon, and even potato & leek soup. With a few quick substitutions, all of these things can be made vegan.

Tonight I’m going to share with you my recipe for vegan Sheppard’s Pie. It’s delicious & I think that if you were to find a rainbow, a big bowl of this amazing dish would be at the end of it!

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Vegan Sheppard’s Pie!

You will need:

5 or 6 potatoes

4 carrots

1 can of peas

½ of a small onion, chopped finely

1 bag BOCCA crumbles

1 stick of butter

1/4 cup of soy milk

½ cup vegetable broth

¼ cup red wine

2 T of olive oil

salt, pepper, and parsley to taste

Directions:

1. Peel and boil the potatoes. When they are boiled, mash them with 3/4 stick of butter and soy milk.

2. In a frying pan, cook the onions and the crumbles together in the olive oil.

3. Peel and slice the carrots. Put them in a bowl with water that fully covers the carrots and cook them in the microwave for two minutes or until soft.

4. Mix together the onion and crumble mixture with the peas and carrots.