This is a hearty dish from Beauty Detox Foods that my male clients love. Ladies, this may be a good one for your husbands, boyfriends, or brothers to show them that eating a meatless dish can, in fact, fill you up. I like to keep the skin on the sweet potatoes for maximum nutrition.
- 3 large sweet potatoes, chopped into thirds (peel the sweet potatoes, if you like)
- ½ cup almond milk
- Coconut oil for greasing the pan
- 2 Tbs. + ½ cup low-sodium vegetable broth, divided
- 1 cup chopped celery
- 1 ¼ cup peeled and diced carrots
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 cup fresh (preferably) or frozen peas
- Kernels from 2 ears of fresh corn
- 1 1/4 tsp. fresh thyme leaves
- 2 tsp. finely minced fresh rosemary
- ½ cup low-sodium vegetable stock
- 1 Tbs. arrowroot starch
- High quality sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup Ener-G egg replacer, mixed with 3/4 cup very hot water
- Nutmeg (optional)
Preheat oven to 375°F. Lightly grease a 2-quart glass casserole dish with coconut oil. Bring enough water in a large saucepan to a boil to cover sweet potatoes completely, and add the sweet potatoes. Reduce the heat, and simmer for about 30 minutes, or until softened.
Place the drained sweet potato in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
Heat the 2 Tbs. of vegetable broth in a large skillet over medium heat. Cook the onion over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrot, peas, corn, thyme, and rosemary. Increase the heat to medium-high.
Pour the rest of the vegetable stock into the skillet. In a small bowl whisk together the almond milk and arrowroot until smooth. When the vegetable stock and mixture begins to boil, reduce the heat. Add the arrowroot mixture, and whisk until the lumps disappear. Add the sea salt and black pepper, and season to taste. Remove from heat. Stir in the egg replacer and water combination. Pour the veggie mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle the top with nutmeg, if desired.
Bake in preheated oven until top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.
13 Comments
nazaninon November 2, 2013 at 5:45 pm
looks yummy! i wish there was a print option so i could save it in my beauty detox folder.
Reply
Susan Lynchon November 2, 2013 at 6:02 pm
Hi, sweet potato sheppards pie looks great – just wondering if you can freeze it?
Reply
Amandaon November 2, 2013 at 11:15 pm
See AlsoFrench Onion Soup RecipeHow To Make Fermented Winter Squash Chutney – Recipe And TipsCheesy Christmas Tree Bread - easy recipe! - A Gouda LifeVegan Burger Buns Recipe | Fluffy BriocheSo are we suppose to add the almond milk twice? You said in the beginning to mix in the almond milk with the sweet potatoe and then again with the arrowroot powder. I’m confused:.
Reply
angieon November 10, 2013 at 2:51 pm
I am also confused….i just decided to mix it with another 1/2 cup of almond milk….we shall see!
Reply
carmeon March 28, 2014 at 6:19 pm
I was confused too, I mixed it with the veggie broth because I saw the broth twice in the list of ingredients
Reply
Torion November 4, 2013 at 1:26 am
I have been making my ggs drinks for several months. Today I experienced something new! A few hours after making drink I noticed my drink (in glass bottle in fridge) it was fluffy on top and browny liquid color in the bottle!!!! Does anyone have a theory why this has occurred?????
Many thanxReply
Jill Tomichon November 9, 2013 at 5:33 pm
This looks great! Can’t wait to try it.
Reply
Rachelon November 10, 2013 at 8:54 am
looks delicious, but i too am confused about the almond milk, as well as the vegetable broth/stock. do you mean to mix the arrowroot powder with the 1/2c vegetable stock instead of almond milk? and i never really pay attention to the difference between broth and stock-can i use just one type? they seem the same to me…
Reply
katieon September 20, 2014 at 11:40 pm
i had that same question! there is no mention of the amount needed for the second portion of almond milk
Reply
legitornot.orgon December 15, 2013 at 11:12 pm
Some might feel bloated with whey or with brown rice proteins.
I personally would not recommend mixing with milk as this is proven to limit the uptake of amino acids by
the lactose blocking the protein receptors. In some instances this can be true, but this does not mean that casein is a worse product.
Much like creatine, whey has been lumped in with anabolic steroids in the mind of many a consumer.Reply
Willission January 8, 2014 at 7:51 pm
You have a great blog here,I will start reading more.Please visit my website,I have a great article about the last king of Rwanda in Africa,I’m trying to raise awareness because his return in the region would bring peace to the great lake region in central Africa.Thanks
Reply
Carolinaon March 3, 2015 at 7:02 pm
Hi Kim,
First I wanted to say thank you for all your hard work and you are a huge inspiration to me!
One question – what do you do use for vegetable broth? Do you have a homemade recipe or do you buy it ready? If you buy it, could you refer me to the brand? All the ones I find (even organic) are so high in sodium.
Thank you again!Reply
Kimberly Snyderon March 17, 2015 at 1:10 am
Hey Carolina,
I hope you are feeling great following the program, I am so happy you are feeling inspired. To answer your question: if you don’t have vegetable broth you can cut up celery, carrots and onions with a little water and let them simmer to create your own vegetable broth. You can blend together after the broth has cooked. This is an easy homemade method to use if you are in a jam and don’t have any or want to cut back on sodium.Reply
