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RECIPE
20 INGREDIENTS18 STEPS1HR 30MIN

Jabba the Hutt Vegan Shepherd's Pie

4.0
3 Ratings
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Yukitchen
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Healthy and ethical! This delicious vegan Sheperd's pie is going to leave you in awe, with a Jabba the Hutt on top!

1HR 30MIN

Total Time
Yukitchen
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Ingredients
US / METRIC
Servings:
2
Serves 2
2 cloves
1
Small  Onion
1 1/2 cups
Lentils
6
Mushrooms
3
Medium  Tomatoes
1 Tbsp
Dried Thyme
1 cup
Vegetable Stock
1/2 cup
Vegan Red Wine
to taste
to taste
Freshly Ground Black Pepper , ground
1 Tbsp
Nori Sheets
1/2 cup
Soy Milk
3 Tbsp
Vegetable Stock
3 Tbsp
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Nutrition Per Serving
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CALORIES
1018
FAT
3.3 g
PROTEIN
51.2 g
CARBS
192.3 g

Directions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Peel all the Potato (5) and cut them into 3 centimeter cubes. Prepare a pot half-filled with cold water, add the sliced potatoes and stir in Salt (3 tablespoon).
Step 3
Bring it to a boil, then reduce the heat to medium-low and let it gently simmer until they are soft. It should take about 10-15 minutes.
Step 4
Cut the Mushroom (6), Tomato (3), Carrot (1), Garlic (2 clove), Onion (1) into small pieces and boil the Lentils (300 gram) for 15 minutes and strain. Prepare the Vegan Red Wine (1/2 cup), Canned Tomato Purée (1/2 cup), and Vegetable Stock (1 cup).
Step 5
While the potatoes are boiling, start making the pie mixture. Use a large non-stick frying pan and preheat it to medium-high heat. Then add the chopped garlic and fry them until they turn yellow.
Step 6
Add the onions, carrots, and mushrooms together with a pinch of salt and pepper. Wait until the onions turn light brown and the carrots become tender, it should be about 10 minutes.
Step 7
Add the boiled lentils, cut tomatoes and mix well.
Step 8
To make your pie taste more gravy-like, add just a little Whole Wheat Flour (2 tablespoon).
Step 9
Add the Vegetable Stock, Vegan Red Wine, Canned Tomato Purée, Dried Thyme (1 tablespoon), and Dried Rosemary (1 tablespoon). Mix it well for a couple of minutes and as a result, you kitchen will smell wonderful.
Step 10
Get the potatoes out of the pot and drain the water. Add a tablespoon of Sea Salt (to taste) and Soy Milk (1/2 cup) then use a masher to mash the potatoes.
Step 11
Prepare a plastic wrap and start forming the shape of Jabba on it. Make sure you have a picture of Jabba nearby so it can guide you on how to shape his body.
Step 12
Add Soy Milk and Vegetable Stock (3 tablespoon) to your mashed potatoes. By adding more moisture it gets easier to spread it on top of the pie.
Step 13
Pour the pie mixture into a pie plate and spread the mashed potatoes on the surface.
Step 14
Slowly lift Jabba from the plastic wrap that you were using before, and make sure you don't get too excited and accidentally break him.
Step 15
Put Jabba and the Shepherd's Pie into the oven and bake for 20 minutes.
Step 16
For his facial parts, I used Nori Sheet (2 1/2 teaspoon). Wet entire strings of seaweed and start making the face on Jabba.
Step 17
For Jabba's green parts, I used Matcha Powder (1 tablespoon). Wet a spoon and dip into the powder, then gently start painting Jabba's surface using the back of the spoon.
Step 18
Afterward, sprinkle some Freshly Ground Black Pepper (to taste), and you are done! Serve and enjoy!

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Nutrition Per Serving
Calories
1018
% Daily Value*
Fat
3.3 g
4%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
192.3 g
70%
Fiber
31.0 g
111%
Sugars
21.0 g
--
Protein
51.2 g
102%
Sodium
11556.9 mg
502%
Vitamin D
0.0 µg
0%
Calcium
291.0 mg
22%
Iron
16.5 mg
92%
Potassium
2055.7 mg
44%
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