Vegan Pot Pies

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These delicious vegan pot pies are filled with your favorite vegetables and can be completely customizable to create one of the best vegan comfort foods! Make a delicious vegan Pot casserole for a family meal.

Ingredients: For the Pot Pie Filling

▢⅓ cup vegan butter
▢1 sweet onion, chopped
▢6 cloves garlic, minced
▢⅓ cup flour
▢½ teaspoon salt, more to taste
▢1 teaspoon pepper, more to taste
▢2 cups vegetable broth
▢¾ cup dairy free milk *Use a neutral flavored milk like oat for best results
▢1-2 small potatoes, diced, (about 2 ½-3 cups diced potatoes)
▢12 oz bag frozen vegetables (corn, peas, carrots, green beans) *Feel free to sub for favorite frozen vegetables
▢2 sprigs fresh thyme
▢¼ teaspoon garlic powder
▢⅛ teaspoon cayenne powder
For the Pie Crust
▢1 ½ cups flour
▢¼ teaspoon salt
▢9 tablespoon vegan shortening
▢¼ cup unsweetened dairy free milk
▢2 tablespoon vegan butter, melted
Instructions: For the Pot Pie Filling

In a skillet over medium heat, melt butter.
Add in chopped onions and garlic and cook for 2-3 minutes until onions are transparent and garlic is fragrant.
Whisk in flour, salt, and pepper until well combined.
Add broth and dairy free milk. Stir frequently until thickened. About 4-5 minutes.
Add in your potatoes and frozen vegetables.
Remove from heat. Set aside.
Preheat oven to 425 degrees F.
For the pie crust
In a bowl, add flour and salt and stir together with a fork.
Add in tablespoon size cubes of shortening and using the fork, combine until crumbly.

Pour in milk. Stir until combined and then use hands to form a dough ball.
Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
Roll out into a circle about 10-11 inches.
Spoon the pot pie mixture into ramekins, leaving a little space at the top so they don’t boil over very much.
Using a biscuit cutter that is slightly larger than the ramekin, cut out circles and places on top of ramekins. Fold over the size and press against the ramekin.
Cut three small slits on top of the crust to vent.
Brush with melted dairy free butter.
Bake 25-30 minutes or until the crust is golden brown.
Let sit for 5-10 minutes before serving.
Notes
*Note: If you want to use other vegetables that are not frozen, just make sure that you cook and cool them before adding.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*We use 4 in diameter ramekins from Ikea, however these are similar.

Allergen friendly, Gluten Free Option, Nut Free Option, Sesame Free, Soy Free Option, Vegan
These delicious vegan pot pies are filled with your favorite vegetables and can be completely customization to create one of the best vegan comfort foods!

Nutrition
Serving 1 ramekin
Calories 763 cal
Carbohydrates 73 g
Protein 13 g
Fat 48 g
Saturated Fat 12 g
Sodium 117 1 mg
Potassium 640 mg
Fiber 7 g
Sugar 7 g
Vitamin A 5777 IU
Vitamin C 24 mg
Calcium 150 mg
Iron 6 mg

 

Vegan Pumpkin Bread

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You must make this delicious vegan pumpkin bread at least once every fall! Perfectly spiced, soft, easy to make and allergy friendly!

Ingredients
Wet Ingredients

▢15 ounces pumpkin puree (not pumpkin pie mix)
▢1 cup brown sugar
▢¼ cup neutral oil
▢3 tablespoons unsweetened applesauce
▢1 teaspoon vanilla
Dry Ingredients
▢1 ½ cups all-purpose flour
▢1 ½ teaspoons baking powder
▢½ teaspoon baking soda
▢¾ teaspoon cinnamon
▢½ teaspoon ground ginger
▢½ teaspoon salt
▢¼ teaspoon ground cloves
▢¼ teaspoon allspice
▢¼ teaspoon nutmeg
Optional Add-ins
▢chopped walnuts or pecans
▢vegan chocolate chips
▢dried fruit (like craisins, blueberries, etc)
▢seeds (pepitas, sunflower, etc)
Optional Maple Cinnamon Butter
▢½ cup plant based butter
▢¼ cup powdered sugar
▢¼ cup maple syrup
▢1 teaspoon cinnamon
Optional Streusel Topping
▢½ cup flour
▢¼ cup brown sugar
▢2 tablespoons vegan cane sugar
▢¾ teaspoon cinnamon
▢½ teaspoon ground ginger
▢¼ teaspoon ground cloves
▢¼ teaspoon allspice
▢¼ teaspoon nutmeg
▢¼ cup vegan butter, melted
Optional Glaze on Top
▢1 cup powdered sugar
▢1 tablespoon dairy free milk (may need more)
▢½ teaspoon vanilla

Instructions

Preheat your oven to 375˚F (190˚C). Grease a bread pan with oil or line with parchment paper.

In a large bowl, add 15 ounces pureed pumpkin, 1 cup brown sugar, ¼ cup neutral oil, 3 tablespoon unsweetened applesauce, and 1 teaspoon vanilla. Whisk together well.
wet ingredients for pumpkin bread in a bowl mixed together.
Sift in the 1 ½ cups flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon cinnamon, ½ teaspoon each ginger and salt, and ¼ teaspoon each cloves, allspice, and nutmeg. Gently fold just until combined. dry ingredients for pumpkin bread sifted on top of the wet  Gently fold in any optional toppings – I do about a cup to a cup and a half of total add-ins.
chocolate chips and chopped walnuts on top of a batter for pumpkin bread batter..
Pour into greased bread pan and tap the bottom of the pan to ensure it’s evenly leveled. Place in oven for 35-45 minutes. When done, a toothpick inserted when come out clean.
*The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean. vegan pumpkin bread in a bread pan before baking.
Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled. Do not slice for at least 30 minutes.
baked vegan pumpkin bread.
Notes
Optional Toppings: The streusel should be combined and adding prior to baking. If using the glaze or maple butter you can make those while baking and drizzle/spread on once bread is done and has sat.
*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional ingredients.

Nutrition
Serving 1 slice
Calories 204k cal
Carbohydrates 37g
Protein 2g
Fat 6g
Saturated Fat5g
Sodium 74mg
Potassium 125mg
Fiber 1g
Sugar 22g
Vitamin A16IU
Calcium 56 Mg
Iron 1 mg

VIDEO

 

 

 

Vegan Smores Cookies

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These are the ultimate vegan s’mores cookies recipe! It’s like summer in hand held form! The perfect s’mores without the mess all over you! Simple, delicious and great for sharing!

Ingredients

▢2 tablespoon ground flax seed
▢6 tablespoon water
▢⅔ cup vegan butter, room temperature (151g)
▢½ cup vegan cane sugar (100g)
▢½ cup vegan light brown sugar, packed (107g)
▢1 teaspoon vanilla extract
▢2 ⅓ cups all purpose flour (280g)
▢¾ teaspoon baking soda
▢1 teaspoon sea salt
▢1 ⅓ cup vegan semi-sweet chocolate chips, divided (227g)
▢5 vegan graham crackers, crushed (116g)
▢1 cup mini vegan marshmallows (43g)
Instructions
Add ground flax and water to a bowl and stir. Set aside. (This makes flax eggs). Preheat oven to 375˚F (190˚C). Line baking sheet with parchment paper.
In a bowl, add softened vegan butter and both sugars. Beat with a mixer (stand or hand) until light and creamy about 2 -3 mins. Add in flax egg mixture and vanilla extract. Beat them until combined (about 15 – 20 seconds).

To the same bowl, add the flour, baking soda and salt and fold with a spatula until combined. Add 1 cup chips and all crushed graham crackers and use a spatula to fold in.
Scoop out 3 tablespoons of dough and push in 5-7 marshmallows. Roll into a ball and place on a baking sheet. Repeat with remaining dough placing 2 inches apart.
Use the other ⅓ cup chips to add to the top of dough balls. Bake the cookies for 12 – 14 mins. DO NOT OVERBAKE.
Remove from oven and let cool for at least 5 mins to set. Store any leftovers in an air tight container on the counter once completely cooled.
Notes
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Marshmallows: You can use big marshmallows as well. We’d recommend cutting into 3 pieces.
Puffiness: These cookies puff up more than normal cookies because of the marshmallow expanding inside; however, it’s also really easy to overmix them. Mix the dry ingredients just until combined or even slightly under and then add the graham crackers to combine just until mixed together well.

Nutrition
Serving 1 cookie
Calories268kcal
Carbohydrates40g
Protein3g
Fat12g
Saturated Fat5g
Polyunsaturated Fat2g
Monounsaturated Fat3g
Trans Fat1g
Sodium289mg
Potassium49mg
Fiber2g
Sugar21g
Vitamin A360IU
Vitamin C1mg
Calcium34mg
Iron2mg

Video

 

Vegan Chocolate Lava Cakes

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These vegan chocolate lava cakes are decadent and rich and will wow any dinner party you are hosting!

Prep Time 1 hour hr 15 minutes
Cook Time 20 minutes

Ingredients
For the molten (inside filling)
▢4 oz 70% dark chocolate (can be bar of chips)
▢½ cup coconut cream, room temperature or slightly warm
▢¼ cup maple syrup
For the Cake Batter
▢1 cup flour (all purpose or this gluten free flour works)
▢1 cup powdered sugar
▢2 tablespoon cocoa powder
▢½ teaspoon baking powder
▢¼ teaspoon baking soda
▢½ cup dairy free milk
▢½ tablespoon apple cider vinegar
▢¼ cup unsweetened applesauce
▢1 teaspoon vanilla
Instructions
For the molten (inside filling)
In a bowl over a double boiler, melt the chocolate.
Once melted and smooth, slowly pour in the coconut cream while constantly stirring.

Add in the maple syrup. Combine again.
Remove from heat and put in freezer. Freeze until hardened, about an hour.
For the Cake Batter
Make batter, while molten freezes.
Combine dairy free milk and apple cider vinegar together and let sit for 10 minutes.
This makes a vegan buttermilk.
Combine all the dry ingredients in a large bowl and whisk together.
Add all the wet ingredients and combine with a spatula.
Place in fridge until molten is ready.
Once ready, heat oven to 350 degrees F.
Liberally grease your ramekins or use silicone ramekins if oil free.
Place a thick layer of cake batter in the bottom of ramekin.
Place a scoop of the molten in the middle.
Fill the ramekin with cake batter to ¾ way full.
Place on a baking sheet and cook for 20-25 minutes.
When done remove and use a plate to invert. Very carefully pull off the ramekins. Top cake with powdered sugar and ice cream if desired
Notes
*We highly encourage you to read the section of tips in the post for these vegan lava cakes
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition
Serving 1 Lava cake
Calories 719 Kcal
Carbohydrates 114g
Protein 10g
Fat26g
Saturated Fat17g
Cholesterol Mg
Sodium 129 Mg
Potassium 647 Mg
Fiber 7g
Sugar 68g
Vitamin A155IU
Vitamin C3mg
Calcium 158 Mg
Iron 8mg

What is pumpkin puree?
Pumpkin puree is blended up pumpkin that has been roasted or softened. Similar to how you get applesauce from blending softened apples. It only contains the mashed pumpkin, there should be no added sugars or spices to your can. Canned pumpkin with added sugar and spices is called pumpkin pie mix and that’s not what we are using for this recipe.