Introduction: Jabba the Hutt Vegan Shepherd's Pie

Picture of Jabba the Hutt Vegan Shepherd's Pie

My first Star Wars-themed food wasChewbacca, and now I return with a new recipe featuring good old Jabba the Hutt!

Why Jabba? Well why not?! I’ve always had a thing for chubby creatures, regardless of what they look like. Jabba is a large slug-like alien who tied Princess Leia up and treated her like a slave. I know that he is a bad guy, but look at him! He is so cute and chubby with his big belly filled with secrets. And when I smell secrets, I just wanna cut them open and see what’s inside!

Using ONLY natural organic ingredients!

No Meat. Just LOVE.


Please visit Yukitchen.com for more details!

INGREDIENTS
For the pie:
・2 garlic cloves
・1 small onion
・1 carrot
・300g lentils
・6 mushrooms
・3 okuras (optional)
・3 medium tomatoes
・1 tbsp dried rosemary
・1/2 cup tomato puree
・1 cup vegetable stock
・1/2 cup vegan red wine
・2 tbsp wheat flour
・Sea salt
・Freshly grond black papper

For the Jabba decoration:
・10g cut seaweed (nori)
・1 tbsp matcha powder
・10g green onion (optional)

For the mashed potatoes:
・5 big potatoes
・1/2 cup soy milk
・3~4 tbsp vegetable stock
・Sea salt

Step 1: Preheat the Oven to 400F/200C, Then Boil the Potatos.

Picture of Preheat the Oven to 400F/200C, Then Boil the Potatos.

Peel all the potatoes and cut them into 3cm cubes. Prepare a pot half-filled with cold water, add the sliced potatoes and stir in 3 tablespoons of salt. Bring it to a boil, then reduce the heat to medium-low and let it gently simmer until they are soft. It should take about 10-15 minutes.

Step 2: Prepare the Ingredients.

Picture of Prepare the Ingredients.

Cut all the veggies into small pieces and boils the lentils for 15 minutes and strain. Prepare all the wet ingridients like red wine, tomato puree and vegetable stock. Since there are many things going on at the same time here this will help you to not forget anything (I almost forgot the wine!).

Step 3: Start the Actual Cooking.

Picture of Start the Actual Cooking.

While the potatoes are boiling, start making the pie mixture. Use a large non-stick frying pan and preheat it to medium-high heat. Then add the chopped garlic and fry them until they turn yellow.

Step 4: Add Onions, Carrots, and Mushrooms.

Picture of Add Onions, Carrots, and Mushrooms.

First, add the onions, carrots and mushrooms together with a pinch of salt and pepper. Wait until the onions turn light-brown and the carrots become tender, it should be about 10 minutes.

Step 5: Add the Rest of the Veggies.

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Add the boiled lentils, cut tomatoes and cut okura and mix it well.

Step 6: Add Flour.

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To make your pie taste more gravy-like, add just a little flour. I added around 2 tablespoons, but you can add more if you like the mixture to be thicker.

Step 7: Add the Wet Ingredients and Herbs.

Picture of Add the Wet Ingredients and Herbs.

This is the most fun part! Add one cup of vegetable stock, half a cup of red wine, half a cup tomato puree and finally 1 tablespoon each of dried thyme and rosemary. Mix it well for a couple of minutes and as a result your kitchen will smell wonderful!

This is what the final mixture should look like…. Such beautiful colors! Put this aside while you make the mashed potatoes.

Step 8: Make Mashed Potatoes.

Picture of Make Mashed Potatoes.

Get the potatoes out of the pod and drain the water. Add a tablespoon of salt and 2~3 tablespoons of soy milk, then use a masher to mash the potatoes. Don’t add too much moisture, because you don’t want a runny Jabba!

Step 9: Make the Jabba-base.

Picture of Make the Jabba-base.

Prepare a plastic wrap and start forming the shape of Jabba on it. Make sure you have a picture of Jabba nearby so it can guide you on how to shape his body. Have lots of fun making this and don’t try to be perfect. This is what I ended up with, it looks pretty close doesn’t it?

Step 10: Finish the Rest of the Mashed Potatoes.

Picture of Finish the Rest of the Mashed Potatoes.

Add half a cup of soy milk and 3~4 tablespoons of vegetable stock to your mashed potatoes. By adding more moisture it gets easier to spread it on top of the pie.

Step 11: Put It All Together.

Picture of  Put It All Together.

Pour the pie mixture into a pie plate and spread the mashed potatoes on the surface.

Step 12: Put Jabba the Hutt on Top!

Picture of Put Jabba the Hutt on Top!

Slowly lift Jabba from the plastic wrap that you were using before, and make sure you don’t get too excited and accidentally break him. This should not be too difficult.

Step 13: Bake for 20 Minutes!

Picture of Bake for 20 Minutes!

Your oven should be preheated 400F/200C by now. It’s time to bake Jabba till he turns into a goegeous golden color!

After 20 minutes…
Tada!! My Jabba is nice and golden, with a bit of brown spots on the edge… Smells so amazing here!

Step 14: Start Making Face.

Picture of Start Making Face.

For Jabba’s green parts, I used matcha powder. Wet a spoon and dip into the powder, then gently start painting Jabba’s surface using the back of the spoon.

Step 15: DONE!

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Afterwards, sprinkle some cute green onions and freshly grinded back peppers, and you are done! You just made the Jabba the Hutt Shepherd’s Pie, vegan version!

Step 16: This Is How He Looks From the Behind.

Picture of  This Is How He Looks From the Behind.

He seems very pensive from this angle!

Step 17: Enjoy the Jabba!

Picture of Enjoy the Jabba!

This recipe’s got twice as many potatoes than usual, as you can already see. My family took two days to finish eating this!

Shepherd’s pie is a classic British dish and pretty much everyone I’ve ever met has their own way of making it. This is my way, without meat and animal products, so I’ve kept it really simple!
You might get distracted by Jabba, but this recipe really is the bomb! I kind of almost regret adding Jabba on the top, because the most amazing part of this dish is the taste but the pictures make it seem like it is all about Jabba! Well, I hope you try this with or without Jabba, and enjoy a little bit of British tradition!

The flavor of thyme and rosemary and a hint of delicious red wine, make this a very rich Shepherd’s pie indeed. You won’t even notice that there’s no meat there. They say pie makes everyone happy, so I hope this recipe will make you happy as well!


Good luck in the kitchen!

xoxo

-Yuki

Yukitchen.com

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Comments

ashleyjlong (author)2016-10-12

Ha! That's very cute. What did you use to paint the lines of the face on? That looks very dark to be the same matcha used for the body color.

meghost (author)ashleyjlong2016-11-11

face features? Most likely she used seaweed for the eyes and mouth.

gabrieltaft (author)2016-10-17

Omg I love this!

grannyjones (author)2016-10-15

I wondered, "What are okuras?" Okra, yeah, but what size? Some are tiny, others HUGE.

BunceyTheInbred (author)2016-10-09

I can barely cook vegan food as it is. never mind making it look so bloody good! hahaha

DIY Hacks and How Tos (author)2016-10-09

This is awesome. Could you please share a little more detail about what you did in the individual steps. I am especially interesting in how you are able to get so much detail using the nori strips.

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Bio: I'm Yuki, the chef of the geekdom. Also known as an introverted fashion model, who actually spend majority of my time creating something that ... More »
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