And it’s back! Heather’s Meatless Monday A to Z Challenge–And this week’s featured veggie is edamame. So I made…a giant dish of carrots?

Just kidding! It’s an Chinese Shepherd’s Pie. I like to picture a solitary Chinese shepherd, standing at the top of a hill, quietly contemplating his herd of soybeans as they graze on sunshine. That’s how vegetable farming works, right?

Chinese Shepherd’s Pie

Serves a really hungry One:

  • 1/4 block of tea-marinated tempeh (2oz) (I used a lemongrass-ginger tea)
  • 1/4 cup edamame
  • 1 small eggplant, cubed
  • 1 clove garlic, minced
  • 1-inch section of ginger, minced
  • Fresh pepper
  • 1/2t fennel seed, crushed
  • 1/8t ground cloves
  • 1/4t cinnamon
  • 2 medium carrots
  • Sesame seeds, for garnish

Saute everything except the carrot until slightly tender. Steam carrots on stovetop (or in microwave, if you’re lazy like me). Add carrot-steaming liquid to your sauteed veggies and spices and put in an oven-safe bowl. Mash the steamed carrots and layer on top of your veggies. Bake at 350F for 20 minutes, pull out of oven and sprinkle with sesame seeds.

You could, of course, top this mixture with squash, sweet potato or a combination of all of the above, and the veggies you add to the bottom layer are really up to the contents of your fridge/freezer as well. This recipe is tasty, a great source of protein, filling and versatile.

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