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Vegan dinner bake served in two dishes and in cast iron skillet
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5 from 7 votes

Easy, Cheezy Vegan Dinner Bake

This quick, kid-friendly shepherd's-pie-like bake takes no more than 15 minutes of hands-on time followed by 30 minutes in the oven and dinner's ready! It's a great option for weeknights and the heavenly aroma as it bakes will have everyone scurrying to the table. This recipe is vegan, gluten-free and nut-free and it can be soy-free.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: American, Can be soy-free, nut-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 308kcal

Equipment

  • Cast Iron Skillet or Nonstick Skillet

Ingredients

For the potatoes

  • 4 medium potatoes (any kind is fine, from russets to yellows to reds.)
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • Salt and ground black pepper to taste

For the veggie filling

  • 1 teaspoon vegetable oil (if you want to make this free of added oils, use a tablespoon of vegetable stock)
  • 14 oz vegan sausage (or vegan meat, crumbled)
  • 16 oz mixed vegetables (any kind is fine, frozen works great. I chopped up some zucchini and bell peppers this time because I had them around, but you can also use mushrooms, spinach, other squash, broccoli, cauliflower, asparagus, peas and carrots)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion flakes (or onion powder)
  • 1 teaspoon thyme (use a tablespoon if using fresh thyme)
  • 1 teaspoon paprika (optional)
  • 1 teaspoon tamari (or soy sauce, optional)
  • ¾ cup vegetable stock (or sub with ¾ cup water and a teaspoon of vegetable bouillon)
  • Salt and ground black pepper to taste
  • 1 tablespoon chives (optional, for garnish)

Instructions

  • Boil and mash the potatoes (I leave the skins on when organic). Stir in the nutritional yeast, lemon, salt and pepper and set aside.
  • Preheat the oven to 425 degrees Fahrenheit.
  • In a cast iron or nonstick skillet heat the oil. Add the vegan sausage and cook a couple of minutes, stirring frequently.
  • Add the veggies and mix. Add garlic powder, onion flakes, thyme, and the paprika and tamari, if using. Mix well.
  • Let the veggies cook for a few minutes, stir a few times in between, until they are tender but not mushy. Add the vegetable stock and mix well.
  • Layer the potatoes over the top of the veggie-meat filling, then, using a spatula or spoon, mix them in.
  • Bake 30 minutes in the preheated oven.
  • Garnish, if you like, with chopped chives. Serve hot, warm or cold.

Notes

  • You can use more or less potatoes based on your preference. Potatoes are healthy, and extremely so in this dish, and they are usually kid-friendly. Stir the mashed potatoes into the veggie filling instead of just layering it on top, as you would in a shepherd's pie, to mix all the flavors together for more deliciousness.
  • Make sure you buy vegan sausages or meat marked gluten-free and/or soy-free if you are sensitive to these. There are many brands now available that are free of gluten, soy and nuts.

Nutrition

Calories: 308kcal | Carbohydrates: 41g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 995mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4085IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 2mg