Saturday, October 25, 2008
VeganMoFo: Revamping Leftovers.
I think I'm pretty good at turning leftovers into a brand new dish the next day. I've turned lentil soup into curry, spaghetti sauce into "Michigan hot dogs" (it's a Quebec thing, my husband is from Montreal), cream of celery soup into gravy and leftover taco filling into meatloaf. Last night was taco night again but I was practically the only one eating. Husband didn't feel well so he had two measly tacos and that was it. I hungrily wolfed down five but I still had a mountain of taco filling leftover.
Today I decided to make a shepherd's pie with the leftovers. It was very easy to put together with ingredients I already had in my refrigerator. I sauteed some onion, garlic, zucchini, carrots, green beans and mushrooms and seasoned them with italian herbs. I made a small recipe of miso gravy (subbed Earth Balance for the butter) and combined all of this with the taco filling (seasoned soy crumbles). I poured it into a casserole, spread mashed potatoes on top and dotted it with bits of Earth Balance. I baked it for about 20 minutes at 350 degrees F. It came out sooo good. The filling was hearty and the miso gravy gave it a very rich, satisfying flavor. I think omnis will like this just as much as traditional meat based sheperd's pie. Check out these mouthwatering pics!
I dig the gravy pool that's formed on top.
Comfort food at it's best.