To help celebrate National Nutrition Month with recipes from around the world, I called in the pros. Professionally trained chef Melanie Elliot contributed this rocking vegan version of Irish Shepherd's Pie. It calls for bulgur, which contains gluten. For those who do not eat gluten, you can swap it out out for 2 cups ground tempeh or beans.
To give the recipe even more nutrition and flavor, leave the skins on the potatoes as they are loaded with iron, magnesium and potassium. It'll give the crust a bit of character as well.
3 Russet Potatoes, large dice - Organic recommended
1/2 Head Cauliflower, large dice
2 Cloves Garlic, minced
1/2 Tsp Salt
2 TBS Olive Oil
1 Shallot, finely chopped
4 Carrots, small dice
2 Cups Vegetable Stock - Low sodium
Check label for Caramel Coloring & Monosodium Glutamate
1 Cup Bulgur
1 Cup Frozen Peas
3 TBS Worcestershire - Check label for Caramel Coloring
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