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!

Glazed Gingerbread Scones - Two Ways

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

I hope everyone’s holiday season is going well. On the weekend during the wee hours we have with light, we’ve just been really enjoying our time skiing outside and all the beautiful snow. Balancing that of course with vegan hot cocoa, good books and company, and non-stop fires in the woodstove during the morning and evenings. Anyway you slice it there’s a ton of Alaska hygge happening in our home! It be cozy as heck. Happy Yuletide my dears! Do you have any special holiday traditions you’d like to share? Todd and I are trying to plan some for Oliver! To start with, baking. Lots of yummy baking!

These beautiful scones involved much recipe testing but I don’t think anyone was complaining around our house! At first, I decided that they had too much molasses and were not ‘scone-like’ enough. Settling on the second version I created which had less molasses and were more like a traditional scone, I first prefered the these but then began to actually prefer the more gingerbready ones! So, awash in uncertainty, I decided to include both recipes and let you choose which to make. #twosconerecipesarebetterthanone

Gingerbread scones are the absolute perfect thing to make this holiday season. I bet none of your guests will have ever had one AND they are great for dessert or breakfast not to mention they are oh so quick and easy and utterly delicious. The best gift of all; you’ll have more time to spend with your loved ones… while munching on gingerbread scones.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Glazed Gingerbread Scones - Two Ways


Glazed Gingerbread Scones - Two Ways
By

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor, see that method at the *.

Ingredients
  • 2 cups (10 oz) all-purpose flour
  • 3 tbsp vegan granulated sugar
  • 1 tbsp baking powder
  • 5 tbsp refined coconut oil, room-temperature
  • ⅓ cup molasses
  • ¼ cup + 3 tbsp vegan soy creamer
  • ¼ cup vegan powdered sugar
  • 1 tbsp vegan soy creamer
Instructions
  1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces. Transfer to a large mixing bowl.
  2. Next, whisk together the ⅓ cup molasses and ¼ cup + 3 tbsp vegan soy creamer. Stir into the floured mixture until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer. *To have a less gingerbread flavor and more scone like texture, instead use 1 tbsp of molasses and ¾ cup of vegan soy creamer.
  3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
  4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
  5. Once the scones are completely cool, in a small bowl, whisk together the powdered sugar and 1 tbsp creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones and allow to rest until glaze has hardened. Share with loved ones.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 8 scones (8 servings)
https://www.produceonparade.com/produce-on-parade/glazedgingerbreadsconestwoways
Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Do you need a break from pumpkin? A temporary reprieve from smothering holiday food? Me too. Stand down stuffing and mashed potatoes; we need some tasty, fresh veggies up in here! No worries, my friend. Tender zucchini, hearty mushrooms, and fresh cherry tomatoes are here to save you from eggnog overload.

This is a wonderful meal because it’s easy, quick and really easy on the wallet. Todd and I have decided to cut back our grocery bill because it has been a little wild this past year. There are so many amazing, new vegan finds in the grocery store and while I love testing them out we need to get back to basics: more whole foods and less vegan meats, cheeses, and processed foods. I made a goal to have rice, beans, and lentils all once per week. They should all be in our diets more, and surprise, they are about as inexpensive as it gets! Of course, if I see a brand new fun vegan option I obviously have no willpower to stop myself from trying it. See my Instagram, Facebook , or Twitter to peek at what I’ve been finding here in Alaska on our store shelves.

In the next months, be on the lookout for easy, inexpensive, healthy meals posted on the blog. It’s been real busy in our household with family and friends and to be frankly honest, we are having so much fun I have a hard time finding the time needed to dedicate to posting more regularly but I am going to try! I mean, have you seen how cute Oliver is?

Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

Recipe by Kathleen @ Produce On Parade

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 4

Ingredients

  • 8 oz bowtie (farfalle) or penne pasta, uncooked
  • 2 tbsp vegan butter (optional)
  • 3 garlic cloves, minced
  • 2 medium zucchini, thinly sliced
  • ½ pound fresh cremini mushrooms, sliced
  • ½ pint fresh cherry tomatoes, halved lengthwise
  • 1 tsp seasoning salt or table salt
  • ½ tsp dried thyme
  • dash of white pepper (black pepper will work in a pinch)
  • 2 green onions, chopped
  • ½ cup canned coconut milk*
  • 1 heaping tbsp tapioca starch

Cooking Directions

  1. Bring a large pot of water to boil for the pasta. Cook according to package until al dente. Reserve 2-4 tbsp of cooking water and drain. Set aside.
  2. In a large rimmed frying pan, melt the butter over medium heat. Saute the garlic, zucchini, mushrooms, and cherry tomatoes for about 5 minutes until the zucchini is slightly tender. Stir in the salt, thyme, pepper and green onions.
  3. In a liquid measuring cup, whisk together the coconut milk and tapioca starch. Add to the vegetables over medium heat; stirring continuously for about 1-2 minutes, until it’s thickened into a sauce and coats the vegetables.
  4. Stir in the reserved 2-4 tbsp cooking water, until the sauce reaches your desired thickness then add in the pasta. Stir well to combine and serve hot.
  5. NOTES *You can use another plant milk if you prefer but the sauce won’t be as rich and creamy.
Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.