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  • Bronwyn Underhill05/12/2019 - 8:26 am

    These look amazing!

    Have you had success making them in mini muffin tins?

    Also, do you think they would freeze okay?ReplyCancel

    • Laura05/12/2019 - 8:36 am

      Hi Bronwyn,
      I have not made them in mini muffin tins, but I think it would be fine. You would just need something quite small to make the indentations for the filling. I think these would freeze fine if they were in a sealed container!
      -LReplyCancel

  • supal05/12/2019 - 9:45 am

    I’m going to be that annoying person and ask if you have rolled oats alternatives? Would a mixture of seeds work instead?ReplyCancel

    • Laura05/12/2019 - 12:04 pm

      You could probably just use more nuts and coconut (an extra 1/2 cup of each), but I have to tell you that I haven’t tried this myself so can’t guarantee anything. Maybe throw in a tablespoon of ground flax for some extra binding power if necessary? Let me know how they turn out if you try them without oats.
      -LReplyCancel

  • Lise05/12/2019 - 10:38 am

    This looks really delicious! I’m going to try making them into a bar and cut into small pieces for Christmas.ReplyCancel

  • EMILY05/12/2019 - 3:55 pm

    Wow, these sound amazing! I can’t wait to try them out!ReplyCancel

  • Jen05/12/2019 - 4:51 pm

    These sound and look amazing. I’m going to try them as written but pressed into an 8×8 dish and cut into squares. Yum!ReplyCancel

    • Laura06/12/2019 - 8:22 am

      I love that idea, Jen! Please let us know how it works out.
      -LReplyCancel

Overhead shot of vegan and grain-free ginger molasses softies on a baking sheet, drizzled with white chocolate.pin it!
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  • Natalie03/12/2019 - 7:14 am

    Hi! These look amazing! I love gingery baked goods. Do you have a recommendation for vegan white chocolate? I have yet to taste a good one haha.ReplyCancel

    • Laura03/12/2019 - 8:38 am

      Hey Natalie!
      I link to one that I use in the blog post, as well as a recipe for doing a DIY version at home ;)
      -LReplyCancel

  • Heather03/12/2019 - 10:53 am

    These look just divine. I live in Playa del Carmen back the Starbucks back home in Canada always had these lovely ginger molasses cookies and they were my favorite.

    Question, here it is almost impossible to find almost flour and when you do it’s the price of gold. If I am not picky for it being gluten-free would I just substitute the same amount of flour for almond flour? Or what would your recommendation be?

    Thanks so much in advance and thanks for always posting such lovely & inspiring posts.ReplyCancel

    • Laura03/12/2019 - 11:48 am

      Hi Heather,
      Thanks so much for this comment! I tested this recipe dozens of times with the specific aim to make it grain-free and low on refined sugar, so I cannot really speak to substitutes here. I think the nature of this cookie might be fussy to make substitutions with. My honest recommendation would be to find a vegan ginger molasses recipe from another site that was developed in a more traditional style (with all purpose flour, possibly sugar etc)! Minimalist Baker and Oh She Glows are always safe bets :)
      -LReplyCancel

  • Sonya03/12/2019 - 11:29 am

    What if you can’t have nuts is it ok to use sunflower seed butter and a different flour then almond?ReplyCancel

    • Laura03/12/2019 - 11:43 am

      Hi Sonya,
      For a nut-free version, I will make up a sunflower seed “flour” in my food processor and use sunflower seed butter in these cookies. One precaution: when sunflower seeds and baking soda combine, it will turn your baked goods green. I have not tried these with brown rice flour or any other gluten-free (but grain-containing) flour unfortunately so cannot speak to effective substitutes.
      -LReplyCancel

  • Ann Lotwin04/12/2019 - 12:01 am

    I think I can taste these just reading the ingredients. Definitely making this this weekend. Thanks for another fab recipe Laura. And, btw, your book has become a great go to for gifts! :)ReplyCancel

    • Laura04/12/2019 - 8:17 am

      Thanks so much, Ann! Really appreciate your support of my book :)
      -LReplyCancel

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  • Megan27/11/2019 - 1:34 pm

    This looks absolutely delicious! I am so tempted to make right now.ReplyCancel

  • Elizabeth27/11/2019 - 2:28 pm

    I’m not typically drawn to spinach artichoke dips. This dip sounds so good, though! I love the pepperoncini twist.ReplyCancel

  • Sherry27/11/2019 - 8:27 pm

    Peperoncini: what a brilliant twist, Laura! Tell us, please: where do you get your frozen artichoke hearts? I’ve heard of this wonder product but have never found them myself in (Toronto) supermarkets so far … Thank you!ReplyCancel

    • Laura28/11/2019 - 12:21 pm

      Hi Sherry!
      I grab mine on my USA (Buffalo-area) day trips. It’s a bummer that Canada hasn’t embraced the frozen artichoke yet! You can definitely use canned or jarred ones in this recipe as well though :)
      -LReplyCancel

  • Jen @ sweetgreenkitchen.com29/11/2019 - 1:31 pm

    Any suggestions on making this ahead to bring to a potluck party? Would you cook as the recipe describes and then reheat in the oven? Or just serve room temp? Or pick another recipe, . Thank you for so many amazing recipes both beautiful and delicious and all the inspiration!ReplyCancel

  • Dana30/11/2019 - 9:47 am

    This produced more of a pate for me, with a good flavor. But the recipe as written didn’t quite work out. The soaked cashews would not blend and certainly didn’t result in a “pourable cream” without adding some liquid to even get the blender going (I added some water and a tablespoon or two of vegan mayo). Even then it was dense so I served in a shallow dish with a knife for spreading on crackers, not dipping. Everyone enjoyed it on Thanksgiving – just didn’t turn out as expected!ReplyCancel

  • Michelle03/12/2019 - 9:33 pm

    I made this for Thanksgiving and it was amazing! My company loved it also. I will definitely be making it again soon. It’s a keeper!ReplyCancel

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  • Leah21/11/2019 - 7:30 am

    I’d love to see this recipe adapted for brown rice!ReplyCancel

  • Nydia23/11/2019 - 1:23 pm

    Hello! I’m wondering if the risotto will freeze well. Thanks!ReplyCancel

    • Laura25/11/2019 - 3:42 pm

      Hi Nydia!
      I generally find that the texture of mushrooms suffers after freezing. I also think that the rice would get super gummy and overly mushy after thawing and reheating.
      -LReplyCancel

  • jgboston24/11/2019 - 11:35 pm

    Made for friend and kids and it was a hit. We added vegan parm to olive oil and balsamic for the best bread dipper I’ve had in a very long time (and I’m not vegan). So yummy, Thank you for both recipesReplyCancel

  • amy05/12/2019 - 11:54 am

    Made this last night. So, so good!!! Thank you for ANOTHER fantastic recipe that will be on heavy rotation!!ReplyCancel

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  • Anne13/11/2019 - 6:13 am

    Hi Laura
    Could you freeze the mixture without the toppings to use later?ReplyCancel

    • Laura13/11/2019 - 8:00 am

      Hi Anne,
      Yes you could definitely freeze the French onion and lentil base. Then, totally thaw it to room temperature, make the cauliflower potato mash, and proceed with the recipe as written!
      -LReplyCancel

  • Nancy Glover13/11/2019 - 9:24 am

    Holy cow does this look amazing! I can’t wait to try it. I’ve learned so much from your blog and Cookbook. Thanks for the inspiration. Love and light to you.ReplyCancel

  • Dana13/11/2019 - 10:09 am

    holy carbs that looks good.ReplyCancel

  • lisa13/11/2019 - 10:49 am

    Seems like maybe this could be adapted to serve in a slow cooker? what are your thoughts on making in advance and then adding the layers in a Crock-Pot the day of serving to keep them warm. as the only vegan showing up at Thanksgiving I’m always looking for something hearty that’s easy to keep warm and bring along. Thanks! PS we love your cookbook!ReplyCancel

    • Laura13/11/2019 - 11:52 am

      Hi Lisa!
      I think that you definitely could serve this in a slow cooker. One thing to consider though: the final baking step really “sets” the mashed cauliflower and potatoes and gives it that slight golden crust–which is what differentiates it texturally from the stew. I guess my answer is: if you can bake the whole thing in your slow cooker insert to get the crusty top and then keep it on low with the lid of the slow cooker slightly askew (so that the topping doesn’t get gummy/moist again), then yes! Long answer, but hopefully helpful for you :)
      -LReplyCancel

  • Donata Thomas13/11/2019 - 11:52 am

    I can’t wait to make this!! It looks beautiful and delicious! Thank you for the inspo!ReplyCancel

  • Marcy youker13/11/2019 - 5:12 pm

    love you recipes, can’t wait to make this one. Thank youReplyCancel

  • Maude13/11/2019 - 5:45 pm

    Ok, I know what we’re gonna eat next weekend! MUST give it a try before Christmas if I eventually want to cook this for non-vegans. Thanks for sharing!ReplyCancel

  • c14/11/2019 - 1:28 pm

    It took quite some time to do the onions but it’s totally worth it. It tasted amazingly sweet and delicious. Thank you so much for the recipe.ReplyCancel

  • Judith Lipton15/11/2019 - 4:59 pm

    Wonderful recipe, thanks! But why All-Clad? I use cast iron or Le Creuset. In the past, I used some scan pans. As I understand it, any substance that adheres to a pot can volatilize with high temperatures. In support of this, people who keep parrots are advised never to use non-stick cookware because parrots are exceptionally sensitive to volatiles. Good old fashioned cast iron does not emit anything. Le Creuset is ridiculously expensive but becomes an heirloom. Why use any nonstick pans? Do you have scientific evidence that puts All Clad any safer than Scan Pans or ?
    Take care,
    JudithReplyCancel

  • Helen16/11/2019 - 4:41 pm

    This recipe is next level! Noutrious, nourishing and hearty. Even all non vegans loved it.ReplyCancel

  • samantha16/11/2019 - 7:48 pm

    I made the lentil/onion base and simmered with the lid on. There is quite a bit of liquid after simmering for 30 min. Is there supposed to be liquid still or is the liquid supposed to be absorbed.ReplyCancel

    • Laura19/11/2019 - 5:03 pm

      Sorry for the delay with my reply! There should only be a small amount of liquid for the onions and lentils to slosh around in. For future (and others reading this), just keep simmering/boiling until there’s just enough liquid for the lentils and onions to swim around in.
      -LReplyCancel

  • Lisa18/11/2019 - 10:55 am

    Super disappointing. A too-wet, too big-half-moons-of-onion heavy dish with none of the comfort or umami of most vegetarian shepherds pie recipes.ReplyCancel

  • Andrea Gow18/11/2019 - 9:15 pm

    this is AMAZING! such the flavours of fall/winter and hibernation! If anyone is looking to substitute potato I used celeriac and it turned out incredible. I also blended the mash in the vitamix for a smoother mash. MUST try and WILL repeat.ReplyCancel

    • Laura19/11/2019 - 5:04 pm

      Love the idea of using celery root in the mash! Thanks for this suggestion, Andrea :)
      -LReplyCancel

  • mary18/11/2019 - 11:00 pm

    I LOVE a vegan shepherd’s pie but I’ve never made it with a cauliflower topping – SO lovely – looks delicious :)ReplyCancel

  • Sara Graham25/11/2019 - 11:26 pm

    This was simply amazing. I made it yesterday and I reheated it today. The family loved it and said to make it again. This is by far the best shepherds pie recipe we have ever had.ReplyCancel

  • Joshua Howard26/11/2019 - 5:14 am

    This is my go-to recipe for Vegan Shepherd’s Pie! My family loves it! Very easy and versatile for every taste.ReplyCancel