How to Make Vegan Shepherd's Pie Recipe Impossible Meat

Impossible Eggnog Coconut Pie

I used impossible meat, and added carrots, celery, extra garlic, and about 3 tbsp worcesteshire.

Recipe Summary Impossible Eggnog Coconut Pie

All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait.

Ingredients | Vegan Shepherd's Pie Recipe Impossible Meat

2 cups eggnog

1 ½ cups coconut flakes

¾ cup white sugar

½ cup all-purpose flour

3 eggs

6 tablespoons butter

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.

Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.

Bake in preheated oven until set in the middle, about 45 minutes.

Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

Info | Vegan Shepherd's Pie Recipe Impossible Meat

prep: 10 mins cook: 45 mins additional: 1 hr total: 1 hr 55 mins Servings: 8 Yield: 1 10-inch pie

TAG : Impossible Eggnog Coconut Pie

Desserts, Pies, Custard and Cream Pie Recipes, Coconut Pie Recipes,

Images of Vegan Shepherd's Pie Recipe Impossible Meat

Vegan Shepherd's Pie Recipe Impossible Meat - This naturally vegan lentil shepherd's pie is made by baking stewed lentils and vegetables with a garlic chive mashed potato topping.