Vegan Shepherd’s Pie

by Trans Chef

When I was growing up there wasn’t really ‘vegan’ or ‘vegetarian’ food in the South. That was only for those “hippies in California” or “fancy rich people”. Looking back, I don’t think my mom (or most of my aunts for that matter) ever cooked a vegetable that didn’t have at least one animal byproduct in it. Now that I’m older I still crave those comfort dishes, but… thanks to the march of time’s effects on my metabolism, I can’t always eat the same things I loved growing up. (Anyone else find they get heartburn from eating too late? I see you!)

So, I set myself a task of recreating some of my favorite childhood dishes, but lighter, healthier and a bit more modern… And thanks to a rather interesting shift that makes us more conscious of our impact on the world, we can make this a reality, and never feel like we’re missing out!

So, without further ado, I give you the first in a new series, my TransChef Meatless Monday recipes. Each month I’ll release at least one recipe for a vegan / vegetarian meal I know you will LOVE!

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