Delicious Living
  • ¾ cup raw cashews
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons salt, divided
  • 2 teaspoons nutritional yeast
  • 1½ tablespoons cornstarch
  • 1¼ cup unsweetened plain soy milk, divided
  • 3 tablespoons chia seeds
  • ¼ cup uncooked red quinoa, rinsed well
  • ¼ teaspooon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 2 teaspoons dried thyme
  • ¼ teaspoon smoked paprika
  • ¾ cup finely chopped kale
  • ¾ cup diced white onion
  • ¾ cup diced red bell pepper
  • 1 cup diced sweet potato

Vegan Shepherd’s Breakfast Pies

Jane Burnett, RDN | Delicious Living
  • Serves: 8 people

With cashews, tahini, quinoa and paprika, this vegan shepherd’s pie brings an international flavor to your homemade breakfast. 

  1. TO MAKE AHEAD: Mist eight 6-ounce ramekins with nonstick spray. Soak cashews in 3 cups water for 90 minutes; drain. In a food processor, combine cashews, tahini, lemon juice, 1 teaspoon salt, nutritional yeast and 2 tablespoons water. Pulse a few times; then process for 30 seconds. Scrape down sides of food processor with a spatula; then process again for 1–2 minutes until mixture is creamy and smooth. Add cornstarch and ¼ cup soy milk; pulse to incorporate, and set aside.
  2. Stir chia into ½ cup of water; set aside to soak for 30 minutes.
  3. In a bowl, combine chia seed mixture (do not drain), quinoa, remaining 1 cup soy milk, remaining ½ teaspoon salt, pepper, nutmeg, allspice, thyme and paprika.
  4. Divide quinoa mixture equally among ramekins and spread evenly with the back of a spoon. Top quinoa mixture in each ramekin with kale, onion, red pepper and sweet potato. Pour cashew cream over vegetables and, using the back of a spoon, spread outward to edges of ramekins. Cover ramekins with foil and refrigerate overnight.
  5. In the morning: Preheat oven to 325°. Remove ramekins from refrigerator and set at room temperature for 30 minutes. Bake, uncovered, for 25–30 minutes.

PER SERVING (1 ramekin): 174 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 466mg sodium, 17g carb (4g fiber, 3g sugars), 6g protein   

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