Tex Mex Gardener's Pie
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 132kcal
Ingredients
- 3 medium potatoes chopped
- 1 smll onion diced
- 2 cloves garlic crushed
- 1 carrot peeled and chopped
- 1 medium zucchini chopped
- 1½ cup frozen corn
- ½ 15 oz. can black beans, drained and rinsed
- ½ 15 oz. can diced tomatoes with juice
- ½ Tbs. chili powder
- ½ tsp. cumin
- salt & pepper to taste
- ⅓ cup nutritional yeast
- ¼-½ 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 ¼ 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.
Note: Remaining beans and tomatoes can be frozen for future use.
Note: Remaining beans and tomatoes can be frozen for future use.
Nutrition
Serving: 3to 4 | Calories: 132kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 617mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3923IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg