Laura Wycherley is a keen cook, who eats mostly vegan dishes when at home with her husband James. She likes to cook from scratch, believing that what we put in our bodies should be as natural as possible. Laura’s approach to cooking has rubbed off on her two daughters and son-in-law, who feed her two grandsons healthy dishes with lots of fresh fruit and vegetables. Laura also has a very new granddaughter. Says a proud Laura: “Her meals are the healthiest they can be because they are supplied by her mum”.This recipe is adapted to be vegan from a Gary Rhodes cookbook I have, and I have used it since my girls were small. Each time I put this meal together it reminds me of a day when I invited my friend, Kim, and her two daughters round for lunch. We were all seated around the table and I was getting ready to serve up the meal. I just happened to say: “There’s nothing you really can’t eat is there?” to which my replied “Only mushrooms…” This was a very embarrassing moment because mushrooms are one of the main ingredients in this dish! Poor Kim had to have a sandwich while the rest of us tucked into Roasted Mushroom and Leek Shepherd’s Pie. The recipe is below. Roasted Mushroom and Leek Shepherd’s Pie Vegan, Gluten-free Ingredients Olive oil or vegetable oil 2lb/900g flat or open-cup mushrooms, wiped and stalks removed 3–4 leeks, finely shredded Dairy-free spread such as Vitalite or Pure 1 onion, sliced 1.5–2lb/750–900g mashed potatoes (use dairy-free spread as above and soya milk or almond milk (unsweetened) mashed into boiled potatoes) Juice of ½ lemon Salt and pepper (optional) 1 teaspoon each chopped fresh parsley, tarragon and basil (optional) Instructions
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