Tex Mex Gardener's Pie
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 174kcal
Ingredients
- 6 medium potatoes chopped
- 1 onion diced
- 3 cloves garlic crushed
- 2 carrots peeled and chopped
- 2 medium zucchini chopped
- 1 cup frozen corn
- 15 oz. can black beans drained and rinsed
- 15 oz. can diced tomatoes with juice
- 1 Tbs. chili powder
- 1 tsp. cumin
- salt & pepper to taste
- ¾ cup nutritional yeast
- ½-1 cup unsweetened almond milk
Instructions
- Put the potatoes in a large pot and cover with water.
- Bring the pot to a boil, then reduce the heat so that the potatoes are at a low boil.
- Cook for about 20-25 minutes until the potatoes fall apart when poked with a fork.
- Meanwhile, in a large skillet over medium heat cook the onion.
- Add a bit of water if it starts to stick to the skillet.
- Add the garlic, carrots, zucchini, corn, black beans, tomatoes, chili powder, cumin and salt and pepper.
- Cook over medium heat until the zucchini and carrots are tender.
- When the potatoes finish cooking, drain the water.
- Use a mixer to mash the potatoes together with the nutritional yeast and almond milk.
- Start with ½ cup of almond milk and add more if they’re too dry.
- Pour the vegetables into a casserole dish.
- Top with mashed potatoes.
- Bake uncovered at 350° for 30 minutes.
Notes
Like Shepherd’s Pie, but 100% plant based.
Nutrition
Serving: 6to 8 | Calories: 174kcal | Carbohydrates: 33g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 438mg | Potassium: 926mg | Fiber: 11g | Sugar: 7g | Vitamin A: 4086IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 4mg