Easy Vegan 'Chicken' Pot Pie

Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Produce On Parade - Easy Vegan 'Chicken' Pot Pie - Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Have you ever been surrounded by people who are the complete opposite of you politically and with regards to your values, especially those with disparaging views towards minority groups and repressed individuals. Raise your hand up high; you’re in good company. All I can say is hang in there and laugh when you can.

I’m an Alaskan at heart but according to my beliefs I should live in Hippie-Town-Liberal-Peace-Loving Oregontown (yes, that’s a real place, but please don’t fact check it). Sometimes this really gets me down. It just plain sucks having so many folks surround you that don’t strive for equality, or peace, or tolerance. Bigotry is rampant and it’s smothering sometimes.

Just because someone doesn’t agree with your morals doesn’t make them a bad person and you may even like them but goddamn, it makes it hard sometimes. I’ve been accused of being naive and too soft-hearted on more than one occasion but I’ll put my foot down on this one. Okay, getting down from my dusty soapbox. Thank you for letting me rant, now let’s eat pie.

Produce On Parade - Easy Vegan 'Chicken' Pot Pie - Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Easy Vegan 'Chicken' Pot Pie


Easy Vegan 'Chicken' Pot Pie
By

Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Ingredients
  • 2 tbsp vegan butter
  • 3 tbsp all-purpose flour
  • ½ tsp garlic powder
  • 1 tsp mushroom powder (optional)
  • ½ cup vegetable broth
  • 1 cup unsweetened plain soymilk, divided
  • 2 (9 in) prepared pie crusts (I buy them pre-made in the refrigerated section)
  • 1 tsp olive oil
  • ½ medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 (10 oz) bag frozen mixed vegetables, cooked according to package
  • 1 (8 oz) package vegan ‘chicken’ strips, chopped (I use Tofurky Lightly Seasoned Chicken Meat Alternative in the refrigerated section)
  • 2 cups torn fresh baby spinach
  • 1 tsp seasoning salt, to taste
  • ½ tsp dried thyme
  • ¼ tsp white pepper, to taste
Instructions
  1. In a small saucepan, melt the butter over medium-low heat. Stir in the flour, garlic and mushroom powder; whisk frequently until lightly browned and fragrant, about 3 minutes. Slowly whisk in the vegetable broth and ½ cup of soymilk. Cook over medium heat whisking frequently until thickened, about 5-8 minutes. I like to use a hand blender towards the end to ensure a super smooth texture. Set aside.
  2. Line a 9” pie dish with the bottom crust. Poke holes all over the bottom with a fork. Preheat oven to 375°F degrees.
  3. In a large soup pot heat the olive oil over medium heat. Add the onions and garlic and saute until fragrant and softened, about 3 minutes. Add the remaining ½ cup of soymilk, mixed veggies, chicken strips, spinach, salt, thyme, pepper. Stir well to combine then add in the soup. Mix the filling well, remove from heat and to the pie dish.
  4. Roll out the top crust and place overtop of the filling; seal the edges and remove any excess dough. Cut a few slits in the top crust to allow steam to escape; brush the top with soymilk if desired.
  5. Bake for 40 minutes until the crust is lightly golden brown. Remove from the oven and cool on a wire rack for 10 minutes before serving.


  6. Prep time:
    Cook time:
    Total time:
    Yield: 1 pie (6 slices)
Produce On Parade - Easy Vegan 'Chicken' Pot Pie - Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Chickenless Noodle Soup

This post is dedicated to my little brother. Don't worry, he didn't die or anything. We just used to make chicken noodle soup together when we were younger. Just him and me, after school. It was one of our favorite things, at least, that's how I remember it. However, I seem to remember many things differently than him. As children, we watched those Christmas Classics claymation movies. You know, Santa Claus is Coming to Town and Rudolph: The Red-Nosed Reindeer, etc. If you don't know what I am talking about I am so, so sorry. You may want to take into question the validity of your entire childhood. Anyways, a few years ago I bought the entire DVD boxed set for him and I to watch during Christmas, just like we always had. I was so excited! Needless to say, I watch them every year...but not with my little broseph. You can shed a tear here, it's okay. He was pretty confused shocked when I surprised him with them but, I didn't get the excitement and thrill I was expecting from him. He told me later, "I just thought WTF, we watched those when we were like six." My response was, "Yes, I know. You loved them." "Yea... loved. Past-tense." My heart shrunk three sizes that day. Just like the Grinch's. 

I watch the boxed set pretty much by myself each Christmas. Sad but true. Anyways, that was kind of a departure from my soup story. The noodle soup recipe we used was always the one on that back of the Swanson broth box. I had a yearning for that soup (or maybe I just miss my lil broheim?), so yesterday I went to the store to get a vegetable broth. Apparently, Swanson doesn't make a vegetable broth. Either that or the Wasilla Fred Meyer doesn't carry it. Either way, it wasn't a good start. 

I also had to replace the egg noodles. No egg noodles here. And the chicken was a no-go obviously. Baked, savory tofu replaced that. I also added an onion and some herbs to this version. 

Produce On Parade - Chickenless Noodle Soup

 

My version is just like that childhood chicken noodle soup, except veganized! And everybit as good.

Produce On Parade - Chickenless Noodle Soup

This homemade soup is a vegan twist on the traditional chicken noodle soup. Completely delicious and no chickens harmed!

Chickenless Noodle Soup

Serves 6

  • 1/2 Tbsp. olive oil
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1 medium yellow onion, diced
  • 8 cups vegetable broth
  • 1/4 tsp. ground black pepper
  • 2 celery stalks, sliced
  • 3 large carrots, sliced
  • 1 heaping cup dried pasta
  • 8 oz. extra-firm baked tofu, diced (I like Wildwood Sprouted Savory Baked Tofu)
  • 1 Tbsp. fresh parsley, chopped (optional)

Notes: If you don't want to use a baked tofu or can't find it, then regular extra-firm tofu will be fine. I just think the flavored, baked variety is nice for this soup.

In a large soup pot, heat oil over medium. Add the thyme, bay leaf and chopped onion. Saute for about 5 minutes, or until the onion begins to brown.

Produce On Parade - Chickenless Noodle SoupNow, add in the remaining ingredients, excluding the pasta, tofu and parsley. Bring to a boil over high heat, then reduce to medium and add the pasta. Stirring occasionally.

Produce On Parade - Chickenless Noodle SoupProduce On Parade - Chickenless Noodle SoupCook for about 10 minutes, or until the pasta is al dente or just undercooked. Remove from heat and stir in the tofu and parsley. 

Produce On Parade - Chickenless Noodle SoupServe hot!

Produce On Parade - Chickenless Noodle Soup Produce On Parade - Chickenless Noodle Soup

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[yumprint-recipe id='69']Inspired by Campell's and my little broheim 

No Chicken Vegan Pad Thai

I. Love. Pad. Thai. Love it! I've made one or two pad Thai dishes since becoming vegan. They were both super healthy and "noodle-free." While still good, I've decided that pad Thai is not to be messed with. It's meant to have noodles. It's meant to have chicken...well...grain-meat chicken. Vegan chicken. It's meant to have a rockin' sauce with cilantro and mung beans and crushed peanuts perched atop! Yum! This No Chicken Vegan Pad Thai has all that and a bag of chips. Featuring steamed broccoli and sliced grain-meat chicken. A robust homemade sauce coats the rice noodles, topped with crushed peanuts, mung beans and fresh cilantro. 

It's quick, simple and totally delicious. I have to make it in fairly small quantities or before I know it, I'll have devoured five servings of rice noodles. Two ounces per serving?! What is that? That seems pretty darn skimpy to me...that's all I'm saying. 

You have to try this. It's soooo good. One of my favorite dishes!

padthaP

No Chicken Vegan Pad Thai

Inspired by Vegetarian Ventures

Serves 2-3

  • --Sustenance--
  • 1 head of broccoli, florets only and chopped
  • 8 oz. dry stir-fry style rice noodles
  • 1/2 Tbsp. olive oil
  • 3 vegan grain-meat chicken breasts, thinly sliced
  • 2 garlic cloves, minced
  • 4 green onions, thinly sliced
  • --Sauce--
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. tomato paste
  • 1 lime, juiced
  • 1/8 tsp. garlic powder
  • sprinkle of crushed red pepper flakes
  • --Toppings--
  • fresh cilantro, chopped
  • crushed peanuts 
  • fresh bean sprouts

Begin by steaming the chopped broccoli until bright green and just tender. When ready, remove from heat and set aside until ready to use. 

padthai (1 of 10)Bring a medium pot of water to boil and follow the directions on the package for cooking the rice noodles. Usually this means once the water is boiling, add the noodles, remove from heat, cover and allow to sit for 10 minutes. Drain and set aside until ready to use.

padthai (2 of 10)While the noodles are doing their thing. Heat the oil in a large saute pan and and in the garlic and the sliced grain-meat chicken. Saute until the chicken is heated thoroughly and the garlic becomes fragrant. 

While the chicken is cooking, add all the sauce ingredients together in a small bowl and whisk until well combined. 

When the noodles are finished cooking, add them to the heated chicken.

padthai (4 of 10)Add in the broccoli and the sauce and stir everything over low heat for a minute or two to heat. 

Serve warm and topped with fresh cilantro and crushed peanuts!

padthai (7 of 10)Also, add fresh bean sprouts if you can find them. They're hard to come by where I'm at. 

padthai (6 of 10)Oh yes. Christmas Meditation – Jingle Bells Recipe Card

[yumprint-recipe id='38']