Raw Shepherds Pie

For the sauce:

240g plum tomatoes
4 tbsp. tamari
1 tsp. garlic, minced, or dried garlic
1 tsp. thyme
1 tsp. oregano
2 tbsp. RAW Organic Apple Cider Vinegar with Mother
2 tbsp. RAW Organic Acacia Flower Honey
35g RAW Organic White Chia Seeds

For the vegetable mix:

140g carrot, grated
90g celery, chopped finely
90g mushrooms, sliced thinly
45g sundried tomatoes in olive oil, drained and chopped finely
90g red pepper, chopped finely
30g sunflower seeds

For the 'mashed potatoes':

200g cauliflower florets, approx. half a head of cauliflower
1 tbsp. RAW Organic Apple Cider Vinegar with Mother
2 tbsp. nutritional yeast
1 tsp. oregano
Salt and black pepper, to taste

Blend all of the ingredients for the sauce in a high-speed blender then set aside for 15 minutes.

Combine all of the ingredients for the vegetables in a mixing bowl, then pour in the sauce and stir. Spoon the mixture into a baking dish.

Blend the cauliflower in a food processor for about 15 seconds, until it resembles couscous. Add the vinegar, nutritional yeast, herbs and season and pulse to combine. Taste for seasoning.

Top the vegetable mix with the cauliflower and then either dehydrate for 5-6 hours or cook at a low temperature in your oven, around 100C celsius, for 2-3 hours.