This vegan cottage pie is simply amazing. The top layer is made from garlicky, fluffy mashed potatoes and the bottom layer is a delicious tofu and mushroom stew, flavored with chilli, fresh thyme and bay leaves. It is such an easy-going dish, but exquisite in its own simplicity.
I tell you, this is the kind of dish that you won’t believe it’s plant-based. It’s simply amazing!

Îți spun sincer că e genul de preparat despre care n-ai bănui nicio clipă că e vegan. E absolut delicios!

Ingredients (for 4 servings):

the bottom layer

• 4 Tbsp olive oil
• 1 large onion
• 3 carrots (about 200g)
• 2 stalks of celery
• 3 garlic cloves
• 1 bay leaf
• ½ Tbsp fresh thyme, chopped
• ¼ tsp chilli powder (optional)
• 2 Tbsp Worcester sauce
• ¼ cup dry white wine
• 1 cup vegetable broth
• 1 Tbsp tomato puree
• 300g champignon mushrooms
• 200g frozen pea
• 1 extra-firm tofu block
• ½ Tbsp mustard
• ½ Tbsp lemon juice
• ½ Tbsp honey
• 1 Tbsp flour
• salt and pepper to taste

the top layer

• 5 potatoes (about 750g)
• 3 Tbsp olive oil
• ½ cup soy milk (or any other unflavored vegan milk)
• 2 garlic cloves
• 1 thyme branch
• ½ tsp garlic powder
• salt to taste

Method:

1. Remove the tofu from its packaging. Line a plate with a folded paper towel and set the tofu on top. Cover with another paper towel.

1. Heat 2 Tbsp olive oil in a saucepan and add chopped onion, carrot and celeriac to the pot. Cook on high heat, stirring occasionally until the onion is translucent (about 5 minutes).

3. Add 2 minced garlic cloves, tomato puree, chopped thyme, bay leaf, chilli powder and Worcester sauce and cook until fragrant, stirring occasionally.
4. Add the wine and cook until the liquid has reduces by half. Add the broth, cover with a lid, reduce heat to minimum and simmer for 30 minutes.
5. Peel the potatoes and cube them. Boil them in salted water. Drain and mash. Heat the milk and 3 Tbsp olive in a saucepan. Add the thyme and the crushed garlic and simmer for 5 minutes. Remove the garlic and the thyme and pour over the mashed potatoes. Season with garlic powder and salt. Mix until incorporated.
6. Add 1 Tbsp olive oil in a skillet and saute the chop mushrooms until all the liquid has evaporated (about 10 minutes).
7. Cut the tofu into small cubes. Add 1 Tbsp olive oil to a skillet and fry the tofu cubes until golden. In a bowl mix together the mustard, honey, lemon juices and 1 minced garlic clove. Remove the fried tofu cubes from the skillet and place them in the marinade. Toss them to cover and leave aside.
8. After 30 minutes, the carrots should be soft. Remove the pot from the heat and add peas, sautéed mushrooms, fried tofu and 1 Tbsp flour. Mix until incorporated and spoon the stew into an ovenproof dish (I used a 22x22cm ceramic dish).
9. Top with mashed potatoes and bake in the preheated oven at 375°F/190°C (gas mark 5) for about 30 minutes or until golden brown.