Vegan Shepherd’s Pie Mini Cakes

Shepherd’s Pie meets Vegan Meatloaf in this satisfying main dish for any holiday (or non-holiday) meal, with 21g of protein per serving!

FOR THE BASE:
1.5 cups diced onion
2 celery stalks, chopped
2 carrots, chopped
1 cup red pepper, chopped
2 Tbsp veg broth or water
3 garlic cloves, minced
15 oz can of kidney beans
2 tbsp tomato paste
1/3 cup walnuts
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
1 cup Gluten Free Panko breadcrumbs
1.5 Tbsp yellow mustard
1 tsp oregano
Couple shakes crushed red pepper flakes

FOR THE TOPPING:
5 cups chopped sweet potato – about 2 large (or sub butternut squash) – peeled or unpeeled (peeled may look better but I used unpeeled)
1/2 tsp salt
1/2 cup unsweetened almond milk
optionally add in olive oil or butter for richer potatoes (but i like these as they are)
chopped parsley for garnish

View the full recipe at Vegan Chickpea →