Vegan No-Chicken Pot Pie

Ingredients:

1 frozen double pie shell or crust recipe below

For the Filling:

1 large potato cut into medium-sized chuncks
1 rib celery – chopped
1 carrot – sliced
3/4 cup frozen peas
2 tbsp. unbleached, all-purpose flour
1 cup rice or soy milk
6 cups water
1 tbsp vegan butter
1/4 cup diced celery
4 1/2 cubes no-chick’n broth bouillon cube
pepper to taste. Taste before adding any salt, the bouillon cubes add alot of salt to the recipe already!
*optional: 1/2 tsp. poultry seasoning

Preheat oven to 350 degrees.

In saucepan, bring to boil 6 cups water. Add 3 cubes no-chick’n bouillon and stir to dissolve. Add carrot, potato and celery and cook until almost tender. Add peas and cook an additional 5 minutes. Remove from heat. Using a slotted spoon, remove veggies and set on bottom crust in pie pan and set aside. Save broth and let cool.

Melt butter in large skillet. In a shaker bottle, add 1 tbsp. flour and one cup of the cooled vegetable broth. shake until well combined and lump free. Add broth/flour mixture to skillet.

In a shaker bottle, add 1 tbsp. flour and the cup of milk and shake until well combined and lump free. Add milk/flour mixture to skillet. stir to combine with broth mixture.

Add the remaining 1 1/2 no-chick’n bouillon cubes and mix until fully dissolved. Cook over med-high heat until slightly thick. Pepper to taste. Add more vegetable broth if needed.

Pour gravy mixture over veggies in pie pan, add top crust and cut 2 small slits in crust to allow steam to escape. Brush with 1 tbsp. melted butter. Cook 20 – 30 minutes. Keep an eye on it so the crust doesn’t burn!

Variations:

FOR THE CRUST: (double for 2 crusts)
– 2 cups all purpose flour
– 3/4 tsp salt
– 1 cup non-hydrogenated vegetable shortening (or vegan butter)
– 5-6 tbsp ice cold water

1. Mix together flour and salt in a large bowl.
2. Cut in shortening with two knives, or pastry cutter.
3. Stir in enough water with a fork for the pastry to come together in a ball.
4. Roll out on a floured surface in a shape that fits your pie pan.
5. Add one crust to the bottom of your pie pan.

Other variations:

  • use 2 Pillsbury Pastry sheets and roll out for top & bottom crust
  • leave out potatoes and add to cooked vegan no-egg noodles for a delicious “chick’n & noodles – serve on top of mashed potatoes
  • instead of noodles or pie shells add an extra cup of broth and drop in dumplings for an easy vegan Chicken & Dumplings recipe
  • add TVP or diced vegan chicken
  • add other favorite vegetables
  • use “beef” bouilon cubes instead of chick’n plus 1 tsp. vegan worteschire sauce, 1tsp. soy sauce, 1 tsp gravy browning sauce added to gravy

Spaghetti Squash Marinara

This year I’ve had an over abundance of tomatoes in my garden. So, I decided to make some homemade tomato sauce utilizing the tomatoes, garlic, basil and oregano I’ve harvested. I’ve had the jars of sauce sitting in my pantry just waiting to be used and tonight was the night! I had purchased a spaghetti squash last weekend at the farmers market and thought it was the perfect night to use both!

I love spaghetti squash marinara. It’s filling, easy and only takes 2 ingredients!

Ingredients:

1 medium spaghetti squash
1 jar marinara sauce

Directions:

Preheat oven to 400 degrees. Cut squash in half lengthwise and scrap out the seeds. Fill a baking pan with enough water to cover the bottom and place squash, cut side down, in the pan. Bake 30 – 45 minutes.

While squash is baking, heat jar of marinara on stove. When squash is done it will become pliable and easy to shred with a fork and look like spaghetti! Top squash with with marinara sauce and enjoy!

Variations:

  • Saute mushrooms, onions, bell peppers, diced zucchini or your favorite vegetables and add to marinara sauce.
  • Add vegan soy crumbles to marinara or TVP to sauce
  • Top with vegan parmesan