Bold plant-based eats

November 21st, 2024

Vancouver-based Linda Purcell’s Veggie Outlaws: Most Wanted Vegan Recipes (Library and Archives Canada $34.95) is a vegan cookbook packed with bold, flavorful recipes perfect for all skill levels—whether you’re a plant-based pro or just exploring vegan cuisine. It features a mix of comfort food classics and inventive new dishes, including Friendly Mac ‘n’ Cheez, Desperado Pizza, Spicy Chili Unfries, Shepherdless Pie, and indulgent desserts. The book also offers a holiday spread, simple instructions, nutritional info, and tips to elevate your cooking.

The following excerpt is Purcell’s recipe for the Shepherdless Pie.

Down in our little corner of Livewood, we serve our version of shepherd’s pie. Since we make it without meat (or shepherds), we decided to call it Shepherdless pie — as no shepherds are needed. If you weren’t already aware, Shepherd’s pie is a traditional English meat pie topped with mashed potatoes. We stepped up and improved upon the ole standard. Instead of ground meat, we added savoury lentils and marinated crumbled tofu, but we kept the mashed potatoes (which Potato Pat claims are the crowning glory of the dish). The Quick and Creamy Mushroom Gravy makes the pie sing and adds to the overall feeling of comfort and warmth, but it is optional. Cashew Sue likes to prepare this dish a day or two in advance, refrigerate it, and then pop it in the oven when hungry folk stop over for a visit. While the pie bakes, she cooks up the gravy for a quick and easy meal that hits the spot every time.

Linda Purcell’s Shepherdless Pie

INGREDIENTS

Mashed Potatoes (makes 4 cups) for topping

6 medium russet potatoes + water for boiling
1/2 tsp salt, divided into 2 x 1/4 tsp cup oat milk
2 tbsp vegan butter
1/8 tsp white pepper

Other Ingredients

2 cups extra-firm tofu (12-oz package) or lightly squashed cooked chickpeas, or vegan meat of your choice
3 tbsp minced sage leaves, divided into 2 tbsp + 1 tbsp
1 tbsp Bragg soy seasoning or tamari
1 tbsp minced garlic (about 6 cloves)
1 tbsp Bestcestershire Sauce (vegan Worcestershire sauce), divided into 2 x 1 ½ tsp
1 ¼ tsp Spike all-purpose seasoning or Old Bay seasoning, divided into 2 x ½ tsp + ¼ tsp to sprinkle on top
¼ cup low-sodium vegetable broth
1 cup chopped onion (about ½ medium)
1 tbsp dried mushroom powder
½ tsp paprika, divided into 2 x ¼ tsp
¼ tsp ground allspice
freshly ground black pepper, to taste
1 cup diced celery with leaves (about 2 stalks)
½ cup diced carrot (about 1 medium)
2 cups fresh or frozen green peas
2 cups cooked, drained, and rinsed brown lentils
1 tbsp minced parsley leaves
1 tbsp minced thyme leaves + small amount to sprinkle on top
2 tbsp red wine (medium-bodied, like a merlot)
1–2 cups saved potato water (see above)

Quick and Creamy Mushroom Gravy (makes 3 cups) (optional)

¼ cup olive oil, divided into 1 tbsp + 3 tbsp
1 cup diced onion (about ½ medium)
1/3 cup dried mushroom powder
2 tbsp Bragg soy seasoning or tamari
1 tsp paprika
¼ tsp Spike all-purpose seasoning or Old Bay seasoning
¼ tsp ground allspice
freshly ground black pepper, to taste
¼ cup all-purpose flour
1/3 cup red wine (medium-bodied, like a merlot)
2 cups mushroom broth
Milk Mixture (makes ¾ cup)
½ cup oat milk
3 tbsp cashew milk
1 tbsp coconut milk
1 ½ tsp minced thyme leaves

DIRECTIONS

1. Prepare Mashed Potatoes for topping: Peel and dice 6 medium russet potatoes (about 5 cups). Place in a large pot and cover with water mixed with ¼ tsp salt. Cover with a lid and bring to a boil. Continue to cook on medium-high heat until tender (10–15 minutes). When potatoes are soft, drain water, but retain 2 cups of potato water. Mash potatoes with ⅓ cup oat milk, 2 tbsp vegan butter, ¼ tsp salt, and ⅛ tsp white pepper until smooth (makes 4 cups).
2. While potatoes cook, place in a medium bowl, 2 cups crumbled extra-fi rm tofu, 2 tbsp minced sage leaves, 1 tbsp each Bragg seasoning and minced garlic, 1½ tsp Bestcestershire Sauce, and ½ tsp Spike seasoning. Toss tofu in seasoning and marinate for at least 15 minutes, stirring occasionally.
3. Preheat oven to 425°F.
4. Place a large Dutch oven or large saucepan on medium-high heat and add ¼ cup low-sodium vegetable broth. Once hot, add 1cup chopped onion and sauté until translucent and beginning to darken (about 5 minutes). Add a little water if onions start to stick, but let the broth cook off so onions can brown. If they become too dry, the onions may burn.
5. Add 1 tbsp each minced sage leaves and dried mushroom powder, 1½ tsp Bestcestershire Sauce, ½ tsp Spike seasoning, and ¼ tsp each paprika and ground allspice, and freshly ground black pepper. Cook for 1–2 minutes to seal flavours into the onions. Add a little water if the ingredients begin to stick.
6. Add the marinated tofu and cook until tofu browns (about 5 minutes). Add 1 cup diced celery and ½ cup diced carrot and cook until carrots begin to soften (about 5 minutes). Add a little water if the ingredients start to stick.
7. Add 2 cups each fresh or frozen green peas and cooked brown lentils and 1 tbsp each minced parsley and thyme leaves. Stir until well combined and slowly pour in 2 tbsp red wine and then 1–2 cups potato water, ½ cup at a time, until the mixture is moist and creamy but not soupy.
8. If using a Dutch oven, bake the Shepherdless Pie right in the Dutch oven. Otherwise, transfer the mixture to a large baking dish oven.
9. Layer the mashed potatoes on top. Then smooth and shape the topping to make the pie look pretty. Sprinkle on ¼ tsp each paprika and Spike seasoning. Bake uncovered for 35 minutes or until the potatoes brown and the mixture bubbles. Remove from the oven and let set it for at least 5 minutes.
10. Slice pie into wedges, add a sprinkle of minced herbs, and serve with Quick and Creamy Mushroom Gravy.
11. Prepare Quick and Creamy Mushroom Gravy: (Make while Shepherdless Pie bakes)
    1. Place saucepan on medium-high heat and add 1 tbsp olive oil. Once hot, add 1 cup diced onion and sauté until translucent and beginning to darken (about 5 minutes).
    2. Add ⅓ cup dried mushroom powder, 2 tbsp Bragg seasoning, 1 tsp paprika, ¼ tsp each Spike seasoning and ground allspice, and freshly ground black pepper. Stir until well combined and cook for 1–2 minutes. Add a little water if the ingredients start to stick.
    3. Add the remaining 3 tbsp olive oil and cook for 1–2 minutes before reducing the heat to medium-low. Slowly sift in ¼ cup all-purpose flour, whisking continuously until all the flour is completely absorbed, ensuring no lumps appear. Cook for a few minutes until the mixture heats up and flour bubbles and thickens, stirring often.
    4. Slowly pour in ⅓ cup red wine, whisking continuously. The mixture may become gummy but continue to whisk until the wine is completely absorbed. Slowly pour in 2 cups mushroom broth, ½ cup at a time, whisking continuously. Once all the broth has been added, and the mixture is smooth (without any lumps). Then slowly pour in ¾ cup Milk Mixture (½ cup oat milk, 3 tbsp cashew milk, and 1 tbsp coconut milk), whisking continuously until smooth. Bring to a slow boil and cook until the gravy thickens (about 5 minutes). Add 1½ tsp minced thyme leaves. Serve hot with pie.

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