There is one ingredient every vegan or vegetarian should keep in their pantry. That one ingredient makes a great substitute for beef broth or partial substitute for Worcestershire sauce. Using that ingredient along with a couple of other simple ingredients, this low-fat vegan shepherd’s pie turned out amazing! So amazing that my meat-loving husband said he could eat it for dinner. Make it spicy, if desired.
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Filing Only Per Serving:
Net Calories: 194
Total Carbs: 36 g
Fiber: 15 g
Net Carbs: 20 g
Fat: 2 g
Protein: 10
Glycemic Load: 3
Stir in the garlic and sauté for an additional minute.
Spread a thin layer of mashed sweet potatoes on top and bake until piping hot, 15 minutes or less. Allow the pie to rest 5 minutes prior to serving. Serve with a green salad.
*Non-Vegan Version:
The above ingredients with an asterick represent a few of the ingredients in Worcestershire sauce. I left out vinegar (the amount of tamarind used in this recipe is acidic enough), brown sugar (replaced with stevia), etc. For a non-vegan/vegetarian version, you can substitute these ingredients with 1 teaspoon to 1 tablespoon Worcestershire sauce to taste (or half Worcestershire sauce and half Better Than Bouillon “Organic” Reduced-Sodium Beef Base (non-organic is not gluten-free). However, if you do so, it will no longer be sugar-free.
Vegan Protein:
Consider sauting cubes of tofu until lightly brown and stirring it in the filling.
Also, consider adding some
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