Updated: Sep 30, 2020
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Need a high protein, low carb vegan meal that will satisfy even the most devoted meat lovers? Then look no further than this Seitan Shepherd’s Pie!
Now you may be angrily glaring at your screen and thinking “that potato topping isn’t low carb!”. And you would be right, my spud hating friend, if those were potatoes. You heard me right. There’s no potato in this recipe. That topping is made up of cauliflower as well as a secret ingredient to make it extra creamy: silken tofu. The tofu not only gives it a light, silky texture but also ups the protein in the dish.
Even without the tofu though, this dish would be a great source of protein. It’s filled with homemade seitan beef crumbles. It’s texture is also very similar to meat, making it a great substitute for the traditional shepherd’s pie filling. It’s so realistic that if you don’t tell your bbq loving uncle that this dish is plant based, odds are, he won’t even notice. He might even want to lick the plate clean. Your uncle’s weird, dude.
If you’re not low carb and have some leftover mashed potatoes making eyes at you in the fridge, this dish is the perfect way to repurpose them. This recipe also makes a great meal prep option. It lasts for several days in the fridge and reheats well. I always recommend reheating it in the oven if you can, since the topping will crisp up again, but the microwave works just as well in a time crunch.