Easy Vegan Pot Pies- a healthy take on a comfort food classic!
There’s something about a pot pie on a cold, winter day that just hits the spot. These Easy Vegan Pot Pies are hearty, delicious and they take less than an hour to make! Store-bought vegan puff pastry is a shortcut that minimizes prep time without sacrificing flavor. You can use any kind of frozen vegetable mix for the filling or even substitute in fresh veggies.
I used these 4 inch mini casserole dishes which are not only cute and rustic, they’re deceptively large! They’re ideal for a generous serving of pot pie. Enjoy!
Preheat oven to 425 degrees. Add oil to a pan and cook the garlic and onions and cook over medium heat for 5-7 minutes or until soft.
Whisk in the flour and then add the vegetable broth, bay leaf, salt, and pepper. Cook over low-medium heat until mixture thickens (8-12 minutes). Add the frozen vegetables and cook for 5 additional minutes.
Roll out puff pastry and using the top of the casserole dish as a guide, cut out a circle. Lightly grease the 4-inch casserole dishes, discard the bay leaf and scoop in the vegetable mixture. Top with the puff pastry circle.
Place dishes on a baking sheet and cook for 15-17 minutes, or until the inside is bubbling. Let cool and enjoy!
Vegan Butternut Squash Pizza- the perfect fall pizza!
I absolutely love butternut squash and I buy a few of them at the local farm stand every week. The prepping and cooking may be time-consuming, but it’s definitely worth the trouble! The pre-packaged butternut squash in the grocery store never tastes as good. I cook a large butternut squash and save the leftovers for soups, mac and “cheese” and this Vegan Butternut Squash Pizza. I prepare my butternut squash by slicing it in half and coating it with olive oil, salt, and pepper. I cook it at 400 degrees for 50-60 minutes or until tender. Then I puree it in my Vitamix.
This Vegan Butternut Squash Pizza is easy to make and absolutely delicious! The pre-made crust really cuts down on the work. I like using a thin crust so the butternut squash and topping can really shine. I’m usually not of fan of vegan cheese, but these Mozzarella style shreds from Daiya did not disappoint. The texture felt a bit rubbery and odd out of the bag, but once I melted it on the pizza it was pretty close to the real thing!
The combination of the butternut squash, arugula, and balsamic glaze makes this pizza the perfect bite of fall!
Easy & Delicious Vegan Spinach Dip- a lightened up take on a classic!
Rich and creamy spinach dip is always a crowd pleaser at parties. Unfortunately, there’s nothing healthy about it! Traditional spinach dip is loaded with mayonnaise, sour cream, and cheese. This Easy & Delicious Vegan Spinach Dip is the perfect guilt-free substitute! Silken tofu takes the place of the mayo and sour cream. Nutritional yeast adds the nutty flavor of cheese without the added sodium and saturated fat.
Nutritional yeast has become one of my pantry staples. If you haven’t tried it, I highly recommend it! The name is a little off-putting but the flavor is cheese-like and it’s loaded with vitamins and protein. I use it in recipes but it’s also great sprinkled on top of veggies or pasta. So far, I prefer it over any of the vegan cheeses I’ve tried.
This Vegan Spinach Dip is the perfect compliment for a crudité platter or spread on some sourdough bread.
Roasted Japanese Eggplant- a healthy & tasty way to enjoy your summer harvest of eggplants!
A few years ago I started growing Japanese eggplant in my vegetable garden. Not only are they easy to grow, they’re delicious! Japanese eggplants and longer and thinner than regular eggplants. They’re in season from July to October.
Eggplant is very low in calories, sodium and saturated fat. It’s a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium and manganese. Leaving the skin on adds fiber to your diet.
Japanese Eggplants are sweeter and their flesh isn’t as tough as their American counterparts. This Roasted Japanese Eggplant recipe is my current favorite way to prepare them. It only takes 5 minutes of prep time and it’s the ideal side dish for light summer meals.
When cooking, I love to let the natural flavor of veggies shine. This simple marinade makes the eggplant tender but it doesn’t take away from its natural taste. A sprinkle of cilantro, diced red onion and pine nuts is the perfect finishing touch!
Thank you Cameron Hughes for sponsoring this post. Wine and dine your way into summer and raise a toast to everyone’s favorite season!
After a long cold winter (and early Spring!), I’m excited to spend as much time as possible outdoors. Even the simplest activities like enjoying a glass of wine are made more enjoyable by being in nature. today I teamed up with Cameron Hughes Wine to share my Vegan Caprese Pizza and tips for backyard entertaining.
Cameron Hughes Wine doesn’t rely on fancy labels or gimmicks because it’s what on the inside that counts….high quality wine at affordable prices. Cameron Hughes Wine is only one of a few Direct-To-Consumer wine brands on the market. They source their wine and sell it directly to the customer, cutting out the middle man and giving you big savings in the process! It’s how Cameron Hughes Wine is able to offer great deals like a $80 Cabernet for $30!
Backyard pizza parties are one of my favorite ways to entertain. As an added bonus- they’re so easy to throw! All you need are oven ready pizza crusts, fresh veggies, cheese (vegan for me) and a few great bottles of wine. I like to set up a topping station of everyone can add their favorites to their pizza.
Vegan Caprese Pizza is one of my go-to recipes. It’s light, delicious and it makes great use of the fresh basil that’s abundant this time of year! I like to pair my Caprese Pizza with Cameron Hughes Cabernet Sauvignon.
Vegan Caprese Pizza
The oven-ready crust makes this pizza a breeze to cook! Blended cashews (combined with nutritional yeast and apple cider vinegar) take the place of mozzarella cheese. This pizza is so tasty, you won’t even miss traditional cheese!
Preheat the oven to 450 degrees.
Add the cashews, water, nutritional yeast, arrowroot powder and vinegar to a food processor. Blend until smooth. Pour mix into a saucepan and heat on medium for 3 minutes making sure to stir continuously.
Brush the top of the pizza crust with olive oil and sprinkle on the minced garlic. Drop tablespoons of the cashew mix on the pizza and spread with a butter knife. Top with tomato slices. Bake for 10-12 minutes. Add basil and balsamic reduction.
Thank you to Nature’s Touch – Welch’s for kindly sponsoring this post. All opinions are 100% honest & completely my own.
Cinco de Mayo is almost here and we like to honor the holiday by having a casual, fun lunch outdoors. I love creating vegan takes on Mexican food. Quesadillas traditionally contain cheese, so I wanted to shake things up by substituting avocado. Today I teamed up with Nature’s Touch – Welch’s to bring you this recipe for Loaded Vegan Quesadillas. These Quesadillas are a healthy and delicious way to celebrate Cinco de Mayo!
I’m a huge avocado lover so I was psyched that Welch’s created these frozen avocados! Fresh avocados are not only expensive (did you know that they raise in price even more during Cinco de Mayo?) , they seem to take forever to get ripe and then they spoil so quickly! Nature’s Touch – Welch’s are frozen-ripe and they come in convenient hand-cut chunks. I put them in everything from smoothies to salads to vegan desserts. You’ll never have to worry about having fresh avocados on hand again!
They’re also perfect for making these Loaded Vegan Quesadillas-
These Nature’s Touch – Welch’s are a great alternative to cheese in quesadillas. They hold the quesadillas together, much like cheese does, except they’re healthier (and Vegan!). These quesadillas cook up fast and they’re filled with delicious veggies- you can even make substitutes for whatever vegetables you have on hand.
Loaded Vegan Quesadillas
A fast and fun meal that's perfect for Cinco de Mayo!
Stir lime juice, olive oil, chili powder, cumin, salt, pepper, garlic and maple syrup together in a large bowl. Add bell pepper, zucchini, onion. Toss to coat.
Place ingredients in a large skillet over medium/high heat. Add oil and veggies and cook for 3 minutes- flipping occasionally. Add beans and cilantro and cook for another 2-3 minutes. Transfer the mixture to a plate.
On a plate mash the avocados with a fork. Spread 1/4 onto half of a tortilla. Arrange veggies over avocado, then fold the tortilla closed. Repeat until all tortillas are filled.
Lightly oil the skillet and place over medium heat. Put 2 tortillas onto skillet. Cook until lightly browned. Flip and cook until opposite side is browned. Repeat until all quesadillas are cooked. Serve with salsa.
What are your favorite Cinco de Mayo vegan meals? I’d love to hear!