Reduce heat to low and simmer for 15-20 minutes, whisking often
Keep warm on low, whisking often, until ready to serve with croquettes
Before serving, strain gravy through a fine mesh strainer to remove garlic and herbs
Season with pepper and drizzle over warm croquettes
Croquettes
In a bowl, add dried TVP
In a small saucepan, boil water with bouillon cube
Add boiling, seasoned water to TVP, mix to combine, and set aside to rehydrate for 10-15 minutes
While your TVP is rehydrating, make your mashed potatoes
In a large pot on high heat, add enough water so the potatoes are fully submerged
Add potatoes to boiling water and cook until tender, about 15 minutes
Strain potatoes and add to a large mixing bowl with coconut milk and vegan butter
With a potato masher or electric mixer, mash potatoes until creamy, making sure the butter and coconut milk are fully incorporated. Set aside
In a pot on medium heat, add ¼ cup vegetable oil
Once vegetable oil is hot, add onions and carrots. Cook until the carrots are slightly soft and the onions are translucent, about 6-7 minutes
Add minced garlic and cook an additional 1-2 minutes
Turn the heat to medium-low and add rehydrated TVP, mixing to combine all the ingredients in the pot
Add frozen peas, tomato paste, vegan worcestershire sauce, rosemary, and thyme. Mix to combine. Cook until the mixture and frozen peas are completely heated through, about 6-8 minutes on medium-low heat
Combine TVP mixture to the mashed potatoes. Add egg replacer and bread crumbs, mix thoroughly
Season with salt and pepper if you prefer
Set mixture in the refrigerator to cool, about 20-30 minutes
Once your shepherd’s pie mixture is cool, you can begin forming your croquettes
Using about 2 tablespoons of the shepherd’s pie mixture, form oval or oblong shaped croquettes using your hands. This mixture should make about 12-16 croquettes
Place croquettes on a parchment paper lined plate and place in the freezer to solidify, about 10-15 minutes
While your croquettes are cooling, set up your dredging station
In one large bowl, add cornstarch and flour, mixing to combine
In another large bowl, add panko bread crumbs and vegan parmesan cheese, stirring to combine
In a third bowl, add almond milk
Make sure each croquette is fully coated
In a shallow pan on medium high heat, fry croquettes until browned on all sides, about 4-5 minutes per side
Transfer cooked croquettes to a paper towel lined plate and serve warm with red wine gravy
ENJOY
Notes
1. I buy TVP from Sprouts market. The brand is Bob’s Red Mill. You can find it at most health food stores 2. We also buy our ‘Not Chikn’ bouillon cubes from Sprouts or Whole Foods. If you are not able to find these, you can substitute for vegetable bouillon or vegetarian chicken stock. If using stock instead of the cubes, replace water with ¾ cup stock. 3. I buy our egg replacer at Sprouts or Whole Foods. There are several brands, but Ener-G happens to be our personal favorite. If using another brand, make sure to use the equivalent to 3 eggs. 4. Not all wines are vegan!!! Be sure to check Barnivore.com to ensure the wine you are using is veg-friendly :) 5. Make sure to cook the croquettes in small batches to ensure they have enough room while frying and do not fall apart
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-shepherds-pie-croquettes/