This vegan sweet potato variation on shepherd’s pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas. Greens and edamame meld with mushrooms in the creamy sauce, creating a burst of flavor that’s both exciting and comforting. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious* by Robin Asbell.
- 1 tablespoon olive oil or vegan buttery spread, plus extra for the pan
- 1½ pounds sweet potatoes
- 1½ cups rice milk or other nondairy milk
- 1 tablespoon dark miso, such as hatch
- 2 cups chopped onion
- 2 cups fresh cremini/brown or button mushrooms, sliced
- 2 large carrots, chopped
- 2 ribs celery, chopped
- ½ cup white wine
- 2 tablespoons chickpea flour
- ¼ teaspoon salt
- 2 cups chopped mustard greens or kale
- 1 cup shelled frozen edamame (fresh green soybeans), thawed
- Preheat the oven to 400°F. Lightly oil a 2-quart casserole dish.
- Bake the sweet potatoes until very tender. Let them cool until you can handle them.
- Strip off the skins, drop the flesh into a food processor, and puree until smooth, scraping down the sides occasionally. Add ½ cup of the nondairy milk and the miso and puree to mix well. Set aside.
- In a large pot, heat the oil over medium-high heat. Sauté the onions, mushrooms, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened.
- Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly.
- Drizzle in the remaining cup of nondairy milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan.
- Dollop the sweet potato mixture over the filling and spread it to make an even topping.
- Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot.
Robin Asbell is a chef, speaker, culinary instructor, and author. Learn more about her at RobinAsbell.com.
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