COSY VEGAN

Popular Instagram foodie and founder of Glow Diaries Liz Douglas has spent the past few years creating vegan recipes online - here, she shares two of her favourites from her cookbook, Cosy Vegan

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MILDLY SPICED SHEPHERD'S PIE

TOTAL TIME: 1 HOUR 45 MINUTES SERVES 6

¾ cup textured vegetable protein ½ tsp plant-based beef stock powder 1 cup boiling water 1 tbsp olive oil 1 large brown onion, finely diced 1 large carrot, peeled and finely diced 1 celery stalk, finely sliced 2 tsp curry powder ½ tsp vegetable stock powder ½ tsp dried rosemary ½ tsp dried thyme 3 bay leaves 1 tbsp soy sauce 3 tbsp Worcestershire sauce ⅓ cup tomato paste 400g canned lentils, drained and rinsed ¼ cup flour 3 cups water 1 cup frozen peas MASHED POTATO TOPPING 1. 4kg white potatoes, peeled and cut into 2.5cm chunks

¼ cup unsweetened plant-based milk

¼ cup nutritional yeast

1 tbsp plant-based butter or margarine

olive oil spray

1 Preheat the oven to 180°C (160°C fan-forced). Put the textured vegetable protein (TVP) in a small bowl with the beef stock powder and cover with the boiling water. Stir, then set aside to absorb for 5 minutes. Put the olive oil in a large frying pan over medium heat and sauté the onion, carrot and celery for 5-7 minutes until the onion is translucent and the celery and carrot have begun to soften. Add the curry powder, vegetable stock powder, rosemary, thyme and bay leaves and stir for 1 minute until fragrant. Add the soy sauce, Worcestershire sauce, tomato paste, rehydrated TVP and lentils, stirring well to combine. Stir through the flour, then add the water and bring to a boil. Reduce the heat to low and simmer for 25 minutes, stirring occasionally.