Dinner

Vegan Shepherd's Pie Julie's Version is for Dinner.

Vegan Shepherd's Pie Julie's Version takes several minutes to prepare.

Vegan Shepherd's Pie Julie's Version takes several minutes to cook.

Vegan Shepherd's Pie Julie's Version makes 6 servings.

The ingredients for Vegan Shepherd's Pie Julie's Version are:

1 tbsp Extra Virgin Olive Oil
2 medium Carrots, raw
3 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
4 large Mushrooms, fresh
4 cup Vegetable Broth
1 cup Lentils
1 tbsp Argo Cornstarch
3 cup Cauliflower, raw
1 serving Russett Potato (1 Med. pot.=1 serv) (by DARCEYOH)
0.25 cup organics plain almond milk (by 444JENNY)
1 tsp Lea & Perrin's Worchestershire Sauce (by CALEKU)
0.25 cup Bob's Red Mill TVP
0.75 cup Peas, fresh

Here is how you make Vegan Shepherd's Pie Julie's Version:

as per the website but I added a russett potato for the topping Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user MY__JOURNEY.

The nutritional information for Vegan Shepherd's Pie Julie's Version is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 149.9

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 669.2 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 6.7 g
• Protein: 8.3 g

The dietary needs meet for Vegan Shepherd's Pie Julie's Version is Vegan