Vegan Mexican Shepherd's Pie

I'M BACK!! Hey, i've been in it [veganism] for this long; I can't stop posting now!

So before Christmas, my MIL made Mexican Shepherd's Pie... we loved it, and decided to recreate it a few weeks ago. I've discovered that just about any recipe can be veganized... it's fun, nutritious, and (somewhat) easy! Here are links to the inspirational recipes... see below for our vegan version of this all-around awesome dinner recipe!

http://allrecipes.com/recipe/mexican-shepherds-pie/

http://www.food.com/recipe/vegan-cornbread-115929

All Casseroled Up!

Vegan Mexican Shepherd's Pie
Prep time: 15 mins
Cook time: 30-45 mins
Serves: 8

Ingredients:
1 package Boca Crumbles
1 bunch of green onions or 1 large white onion, chopped
1 tbsp oil (I prefer Grapeseed - great healthy fats!)
1 can chopped tomatoes
1 tbsp chili powder
1 tsp cumin
1-2 cloves of garlic (to your preference!)
pinch of salt
sprinkle of pepper
1 can of corn
Vegan Cornbread Recipe
Daiya Cheddar Cheese  - as much or as little as you like- use the whole package, or just use a sprinkle.
Sliced Black olives- about a can's worth (we didn't have those this time... BUT, very very yummy addition!!)

Directions:
Preheat oven to 400 F

In a large skillet, heat oil; add onions and sauté for 1-2 minutes, until soft. Add Boca crumbles + some water (about 1 tbsp at a time- to keep crumbles from sticking). Add spices (these are meant to simulate Taco Seasoning... it is SO hard to find a vegan Taco Seasoning! Grr!) and tomatoes. Simmer for about 5 minutes, until fragrant.

Meanwhile, mix up your cornbread. (p.s.- I LOVE this recipe and found no necessary edits... use it, love it, eat it-- yum!!) When your "meat" mixture is ready (e.g.- you're done stirring it around...), transfer "meat" mixture to a 9" x 13"baking dish. Spread evenly. Add corn in a layer, then top with the cornbread mixture. This will be very hard to spread out without pulling all of the other ingredients with it, so be sure to put some oil on your spatula or something when you're spreading it around, or you'll end up with a gigantic marbled-mexican mess (which would likely still taste good, but we've got aesthetics to think about, people!!). Once you're managed to get your casserole to look pretty, stick it in the oven for 30-45 minutes, until the cornbread is done. (CHECK THAT STUFF!! I made this once and the cornbread didn't cook because I used too small of a baking dish. It still tasted great, but the cornbread was soupy.. and that's no bueno any way you cut it...)


At the very end of baking, add the "cheese" and sliced olives. Stick back in the oven long enough to get the cheese to melt. Make sure to let this bad boy set for about 5 minutes before cutting and serving-- give your casserole time to "set" a bit and it'll be much easier to serve!!

Top with homemade guac, salsa, or vegan sour cream, and enjoy! (A nice side salad works great too!)

Happy Eating!!

<3
Courtney