When hosting a dinner party, you’ll need to fill your menu with three standard dishes: some kind of protein, a vegetable and a starch. But to throw a truly memorable event, try serving a fourth item that’s unexpected yet familiar. These single-serving, mini vegan shepherd’s pies offer a taste of each of the major dinner party food groups while still giving your guests a unique culinary experience. Plus, they’ve vegan and gluten-free, so even those with dietary restrictions can eat up.
Ingredients
Filling
3 Tbsp. hemp protein powder
1 Tbsp. toasted hemp seeds
1 tsp. apple cider vinegar
1/2 tsp. cayenne pepper, to taste
Freshly ground black pepper, to taste
3 celery stalks, chopped
3 medium zucchini, chopped
2 medium parsnips, chopped
1 medium carrot, chopped
2 Tbsp. fresh parsley, chopped
Homemade cashew cream, as needed
Topping
3/4 cup paleo baking flour
1 sweet potato, mashed
2 Tbsp. water
Directions
- Preheat oven to 350 degrees F. Spray muffin tins or mini ramekins with olive or coconut oil and set aside.
- To prepare filling, combine all ingredients in medium bowl.
- In separate bowl, prepare topping. Mix all ingredients into a dough-life consistency.
- Scoop filling into each tin and cover with pie topping OR add the topping first and cover with filling.
- Bake for 15-20 minutes.
Mo’s note: For a colorful, rainbow dish, use purple carrots or purple sweet potatoes.