This vegan version of Shepherd's Pie is a variation of a recipe found in Tosca Reno's great cookbook, "The Eat-Clean Diet Cookbook". It is a complete meal; full of vitamins & protein and great for a winter dinner. This recipe makes about six servings.Ingredients:
1 tbsp olive oil
1 medium onion, peeled and chopped
4 garlic cloves, minced
2 cups quinoa, rinsed well and drained
1 tsp dried oregano
1 tsp dried basil
1 tsp dried red chili pepper flakes
1 1/2 cup low sodium vegetable broth
1 cup stewed tomatoes, from a jar
2 sweet potatoes
1 can (19 oz) chickpeas, rinsed and drained
1 cup frozen peas, thawed
2 cups lettuce greens, chopped
1/2 tsp ground cumin
salt & freshly ground black pepper to taste
Directions:
1. Preheat oven to 400F. In a large skillet heat olive oil over medium heat. Add onion, garlic, quinoa, greens, oregano, basil & chili peppers. Cook until onion is soft---about five minutes. Add vegetable stock and tomatoes and stir. Allow mixture to come to a boil. Reduce heat and cover. Cook until the quinoa is tender and has absorbed most of the liquid, about 20 minutes.
2. Scrub sweet potatoes and slice across into four large pieces each. Wrap in tin foil and bake in 400F oven for about 20 minutes. Remove from foil and let cool.
3. Add chickpeas, peas, salt, pepper and cumin to the tomato and grain mixture. Stir well. Place all of these ingredients in a lightly oiled 13" x 9" baking dish. Slice the cooked potato in rounds on top. Season with salt & pepper. Bake in oven, uncovered, for about 15 minutes.
