United States dollar (USD) United Arab Emirates dirham (AED) Armenian dram (AMD) Netherlands Antillean guilder (ANG) Argentine peso (ARS) Australian dollar (AUD) Aruban florin (AWG) Barbadian dollar (BBD) Bulgarian lev (BGN) Bahraini dinar (BHD) Bermudian dollar (BMD) Brunei dollar (BND) Bolivian boliviano (BOB) Bahamian dollar (BSD) Botswana pula (BWP) Belarusian ruble (BYR) Canadian dollar (CAD) Swiss franc (CHF) Chilean peso (CLP) Chinese yuan (CNY) Colombian peso (COP) Costa Rican colón (CRC) Danish krone (DKK) Dominican peso (DOP) Egyptian pound (EGP) Euro (EUR) Fijian dollar (FJD) Pound sterling (GBP) Georgian lari (GEL) Gibraltar pound (GIP) Guatemalan quetzal (GTQ) Hungarian forint (HUF) Indonesian rupiah (IDR) Israeli new shekel (ILS) Indian rupee (INR) Icelandic króna (ISK) Jamaican dollar (JMD) Jordanian dinar (JOD) Japanese yen (JPY) Kenyan shilling (KES) Cambodian riel (KHR) South Korean won (KRW) Kuwaiti dinar (KWD) Cayman Islands dollar (KYD) Kazakhstani tenge (KZT) Sri Lankan rupee (LKR) Moroccan dirham (MAD) Moldovan leu (MDL) Mauritanian ouguiya (MRO) Mauritian rupee (MUR) Malawian kwacha (MWK) Mexican peso (MXN) Malaysian ringgit (MYR) Nigerian naira (NGN) Norwegian krone (NOK) Nepalese rupee (NPR) New Zealand dollar (NZD) Omani rial (OMR) Peruvian nuevo sol (PEN) Papua New Guinean kina (PGK) Philippine peso (PHP) Pakistani rupee (PKR) Polish złoty (PLN) Qatari riyal (QAR) Romanian leu (RON) Saudi riyal (SAR) Seychellois rupee (SCR) Swedish krona (SEK) Singapore dollar (SGD) Thai baht (THB) Tunisian dinar (TND) Turkish lira (TRY) Trinidad and Tobago dollar (TTD) New Taiwan dollar (TWD) Tanzanian shilling (TZS) Uruguayan peso (UYU) Uzbekistani som (UZS) Vietnamese đồng (VND) East Caribbean dollar (XCD) West African CFA franc (XOF) South African rand (ZAR)
« Back to recipes
Sweet Potato and Edamame Shepherd’s Pie
This delicious version of a traditional Shepherd’s Pie is vegan and gluten free, loaded with protein and fiber from edamame beans. Sweet potato also adds an excellent dose of vitamin A and potassium. MRM Mesquite powder melds into the creamy sauce beautifully and complements the tender vegetables, creating exciting and comforting flavors and textures. This is a perfect, warming, festive meal at Thanksgiving and Christmas.
½ tbsp olive oil
2 medium sweet potatoes
¾ cup soy milk
MRM Organic Mesquite Powder 1 cup onion, chopped
1 cup button mushrooms, sliced
1 rib celery, chopped
1 large carrot, chopped
¼ cup rice vinegar
1 tbsp chickpea flour
pinch Himalayan pink salt
1 cup frozen or fresh kale
½ cup shelled edamame
Preheat your oven to 400F and lightly oil a small casserole dish.
Bake the sweet potatoes until tender, letting them cool until easy to handle.
Cut in half and scoop out the flesh into your food processor.
Add ¼ cup soy milk and 1 tbsp mesquite powder, then blend until incorporated, scraping down the sides as needed. Set aside.
Heat the oil in a large sauce pan on the stovetop.
Saute the onions, mushrooms, celery, and carrot until tender.
Add the rice vinegar, and bring to a boil, stirring until the vinegar has cooked off.
Add the flour to the pan and stir until the vegetables are coated.
Add the remaining ½ cup soy milk, 1 tbsp Mesquite powder, and salt, then stir continuously to incorporate.
Cook until the sauce has thickened, about 5 minutes.
Stir in the kale and edamame, then pour into the prepared casserole dish.
Spread the mashed sweet potato evenly over the filling.
Bake uncovered until browned and bubbling on top, around 40 minutes.
Serve hot and enjoy!
Copyrights 2015 MRM-USA.COM
* These statements have not been evaluated by the food and
. this product is not intended to diagnose, treat, cure, or prevent any disease.