To say it’s extremely hard to find a recipe that’s low in calories, tasty, nutritious and vegan would be an understatement. But ticking all four boxes is possible with this vegan cottage pie recipe created by the plant-based King, Simon Hill. Packed with vegetables (more than your five serves of veg tbh), vegan protein and a helluva lot of taste, we guarantee this will become your new go-to meat-free recipe.
Vegan Cottage Pie
Recipe by Simon Hill, @plant_proof
Calories: 377 kcal
- 300 g Adzuki bean tempeh (I love Organic Village which is available at Woolworths but feel free to sub any block of Organic Tempeh available in your area)
- 1 onion
- 2 garlic cloves
- 2 celery sticks
- 2 carrots
- 1 tbsp olive oil
- Bunch Thyme
- 1 tbsp Vegan Worcestershire sauce
- ½ cup Vegetable Stock
- 1 can chopped tomatoes
- 1 cup peas
- 1 large sweet potato
- 1 cup vegan cheese
1. Preheat the oven to 180C.
2. In a frying pan with olive oil, sauté onions, garlic, carrots and celery until soft and fragrant.
3. Crumble in tempeh and stir well. Add the can of tomatoes and stock and keep on the heat until cooked through and liquid has reduced. Next, add the peas
4. In a separate saucepan, boil water with a dash of salt, add chopped sweet potatoes and boil until soft.
5. Once potatoes are cooked, drain the water and return them to the pan. Using a masher, mash the potato to a smooth texture. If you’d like an extra smooth consistency, feel free to add a tad of olive oil or vegan butter spread or a dash of dairy-free milk.
6. Pour the tempeh mix in a baking dish. Layer on the sweet potato mash and smooth it out.
7. Sprinkle on cheese and season with salt and pepper.
8. Place in the oven until the cheese is melted and golden!
9. Serve with a simple side salad.