Like everyone ever, I could definitely stop drinking coffee whenever I want. Definitely. This morning, though, I had to get some fasting blood work done in advance of an annual physical. So instead of my usual beautiful ritual of rolling out of bed, feeding the cats, and then toting a strong, steamy cup of brewed world peace with me as I wake up the girls, make their lunch, and set my intentions for the day, I had to wait a few hours.
It was fine. It was great. I realized while chopping celery for tuna salad sandwiches that I was quietly singing the devastating song “Maybe” from Annie and ever so slightly weeping. Weeping into my nothing. Because there was no cup. It was fine.
It’s all over now, and I’m thankful. Which brings me to the purpose of today’s post: Thanksgiving. That wasn’t a good segue. I know it. And that photo up there? Not the best. But this recipe conforms to a much higher standard. You’ll have to go against your better judgment and trust me. Jamie Oliver’s vegan shepherd’s pie is really great healthy comfort food for fall and winter. It’s full of beautiful flavors and colors, easy to transport, and nourishing in all the right ways for your vegan and vegetarian Thanksgiving buddies.
By the way, it’s the pie that’s vegan — I can’t speak for the shepherds. But I will speak to this: I’d strongly suggest you add it to your holiday repertoire. See you soon.
P.S. Looking for a nice salad to bring to Thanksgiving? I posted the recipe for this beauty here on Instagram. Give us a follow while you’re there!
P.P.S. Links to Amazon in this post are affiliate links. If you click through and buy something, we’ll earn a small percentage of the sale, which helps keep Umami Girl up and running. Thank you!
Jamie Oliver's Vegan Shepherd's Pie
This satisfying meal makes a great vegan main dish for Thanksgiving and the winter holidays. I've adapted it just slightly from here and rescued it from the metric system.
- 1 pound Yukon Gold potatoes
- 1 pound sweet potatoes
- Fine sea salt
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced small
- 2 medium carrots, diced small
- 2 stalks celery, diced small
- 5 cloves garlic, minced and divided
- 1 tablespoon ground coriander
- 4 thyme sprigs
- 12 ounces crimini mushrooms
- 12 sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 1/4 cup red wine
- 1 cup good vegetable stock
- 1 15-ounce can brown lentils, drained and rinsed
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup chopped fresh flat-leaf parsley
- 2 sprigs fresh rosemary
- Zest of 1 organic lemon
- 1/2 cup fresh breadcrumbs
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