I love Indian cuisine! It's like a party in my mouth from the spices... and I just love those flavors. While not a traditional shepherd's pie, I think that my Vegan Curry Shepherd's Pie will become a favorite.
The inspiration from this dish came from my sister. Her curried shepherd's pie is a hit for her family. I was curious how I could make it my own. We didn't really discuss how she did it, or what was in her creation because, well... it definitely was full of meat.
I thought on this for a while, really wanting to create a version of her shepherd's pie that was vegan. This hits the mark. It is spicy (not hot spicy - just flavorful spicy), chock full of vegetables with some chickpeas for protein and topped with mashed potatoes!
I used mostly frozen vegetables in this recipe. Using the frozen vegetables really cut the prep time down to next to nothing!
Soba Noodle Bowl with Roasted Radishes
Soba noodles, cooked according to package directions
Package of baked Tofu (I use Trader Joe's Teryaki flavor), thinly sliced
Avocado, thinly sliced
1-2 TBS vegetable stock
1 garlic clove, minced
1 tsp grated ginger
6 oz bag baby spinach
For The Dressing
4 TBS tahini
4 TBS water
1 tsp maple syrup
1/2 tsp tumeric
1/2 tsp siracha (or to taste, I used 1 tsp)
Heat the vegetable stock in a skillet and add the garlic and ginger, cook until fragrant and softened. Add the spinach, tossing until wilted. Remove from heat.
Combine all dressing ingredients and whisk together until smooth.
Add a couple handfuls of noodles for base of bowl. Arrange radish, avocado, tofu, and spinach on top of noodles. Drizzle with dressing.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!