I hear a lot of people complain how hard it is to cook for vegans, but I relish the opportunity to get a bit creative with flavours and combinations without having to rely on chorizo or cheese.
This is one of my favourite vegan recipes; not only is it healthy, filling and really tasty, but it’s also super easy to make and a good option when cooking for friends. If they really get that uppity about skipping meat for one meal, tell them to bring bacon bits to scatter over the top of their plate.
Mediterranean Shepherdless Pie
4 large sweet potatoes, chopped
1 large red onion, chopped
1 pepper, chopped
2 tins of plum tomatoes
4-6 cloves of garlic (but I love garlic)
Firstly, boil you sweet potatoes; this will take about 30 or so mins (once the cubes slide quickly off the tip of a knife they’re ready) and then you can mash the living daylights out of them.
Next, make your Mediterranean filling. Make a simple ragu – cook your onions til soft, add garlic, then peppers, then tinned tomatoes. Now is also a good time to use up any bits of veg you have lying in the fridge (I chucked in some kale and a bit of leek).
You can also add chickpeas or butter beans for texture; I tend to keep to veg as I find the potatoes filling enough.
Once potatoes and veg filling are done, pour the veg mix into baking dish and layer the mash on top – if you like you can also add cheese on top which obviously makes it no longer vegan.
The picture below does it no justice, it’s bright and colourful and a ray of sunshine of a nippy afternoon.
Now bake in the oven for 30 mins, then serve. I tend to have it on its own but peas and green beans make a nice side, or you could even have it alongside a meat dish! However you eat it, enjoy!