Vegan Pot Pie

Ingredients:

• 2 frozen vegan pastry sheets
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
• ½ cup mushrooms, chopped
• 1 large russet potato chopped into small chunks
• ½ teaspoon salt
• ½ teaspoon pepper (plus a pinch more for garnish)
• 1 teaspoon Italian seasoning (or any herbs, for garnish)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour

Preparation:

1. After preheating the oven to 350°F (180°C), place one of the vegan pastry sheets into a pie dish and press it into place.
2. Over medium-high heat, warm the olive oil in a large skillet. Sauté the chopped onions and minced garlic for one to two minutes, just until the onion is transparent.
3. After whisking in the flour, gradually add the almond milk and vegetable broth, stirring frequently to prevent lumps. Add the chopped potatoes, frozen mixed vegetables, and the mushrooms when it's smooth.
4. Add salt and pepper for seasoning, then boil for 5 to 10 minutes to thicken the mixture.
5. Fill the pie plate with the veggie filling. Place the second pastry sheet over the filling after rolling it out on a floured surface and cutting off any extra dough.
6. Using a fork or your fingers, seal the edges, then make a few slits in the top crust to let the steam out.
7. Bake until the crust is golden brown, about 45 minutes. Serve after adding a dash of pepper and some fresh herbs as garnish.

Tofu Vegetable Noodle Stir Fry

Ingredients:

• 1 package extra firm tofu
• ¼ cup low-sodium soy sauce
• 2 tablespoons water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 package microwaveable udon noodles
• ½ cup pepper, diced
• ½ cup broccoli, diced
• ½ cup white button mushrooms, diced
• ½ cup water chestnuts, diced
• 1 teaspoon cornstarch
• Handful of scallions as toppings (optional)
• 1 tablespoon vegan honey
• 1 tablespoon sesame oil
• ¼ cup rice wine vinegar

Preparation:

1. Cut the tofu into 1-inch cubes after pressing it out for at least 30 minutes in a fresh kitchen towel to extract as much water as possible.
2. In a small dish, combine all the ingredients for the marinade: low-sodium soy sauce, vegan honey, sesame oil, rice wine vinegar, water, garlic powder, onion powder, and smoked paprika. After pouring the marinade over the cubed tofu, let it sit for at least half an hour.
3. A nonstick skillet should be heated to low to medium heat. Arrange the tofu in a single layer in the pan. Don't forget to save the leftover marinade.
4. Let the cubes fry and crisp for one to two minutes on each side. After cooking, remove the tofu and place it aside on a dish.
5. Add the chopped vegetables, including the water chestnuts, broccoli, white button mushrooms, and pepper, to the same pan. Sauté the vegetables for two to three minutes, so that they are tender.
6. Cook the noodles as directed on the package in the meantime.
7. Whisk 1 teaspoon cornstarch into the remaining tofu marinade.
8. After taking the pan off of the burner, add the tofu, cooked noodles, and marinade. Coat the noodles and tofu evenly, then gently toss everything together, letting the pan's remaining heat cook off the cornstarch and thicken the sauce.
9. If desired, garnish with scallions and sesame seeds (optional).
10. Warm up and dig in!

Vegan Spinach & Mushroom Alfredo Pizza

Ingredients:

• 1 (13.5 oz) can coconut cream
• 3 tablespoons vegan butter
• 2 tablespoons minced garlic
• 1 teaspoon black pepper, freshly grounded
• ⅓ cup vegan cream cheese
• ½ cup vegan parmesan cheese
• ⅔ cup vegan mozzarella cheese
• 1 naan (or vegan pizza crust)
• 1 teaspoon olive oil
• Vegan mozzarella cheese (as you prefer, for garnish)
• ⅔ cup alfredo sauce
• ½ cup spinach
• 1 cup mushrooms, chopped (could be button mushrooms or mixed)
• 1 large yellow onion, diced
• 2 teaspoons Italian seasoning
• 2 teaspoons pink Himalayan salt

Preparation:

1. Gather all of the materials and cooking equipment for the Alfredo pizza sauce and pizza.
2. Preheat the oven to 300°F.
3. In a small pot, add the olive oil and minced garlic. Sauté for two to three minutes over medium-high heat.
4. Subsequently, add the seasonings, vegan butter, vegan cream cheese, and coconut cream into the pot and mix thoroughly.
5. Add the vegan mozzarella and parmesan cheeses and stir until the sauce thickens. It should take roughly ten minutes in total.
6. Chop the onions and mushrooms and sauté them until they are tender.
7. Spread a good amount of Alfredo sauce on one naan/vegan pizza crust.
8. Top with spinach, onions, mushrooms, and vegan cheese (if using).
9. Bake for ten to fifteen minutes.
10. Cut and savor!

Vegan Cantonese Chow Mein

For the Noodles:

• 100 g dried noodles/rice noodles (the thinner, the better)
• 1 cup bean sprouts, sliced (remove the roots)
• 6 blanched chives, sliced
• 3 green onions, shredded
• ¼ white onion, chopped
• 3 tablespoons cooking oil, divided
• Pinch of salt

For the Mixed Sauce:

• 1 tablespoon light soy sauce
• 1 teaspoon water
• ¼ teaspoon sugar
• ¼ teaspoon freshly ground white pepper
• 1 teaspoon dark soy sauce
• 1 teaspoon Chinese cooking wine

Preparation:

1. Cook the noodles for one minute in a big pot of boiling water. While doing so, divide the noodles. Drain and remove the noodles.
2. Combine all the sauce ingredients in a small bowl and leave aside.
3. Reduce the heat and add about 2 tablespoons of oil to the pan. Fry the noodles until they are crispy and dry. Remove the noodles from the pan.
4. Increase the heat and add another tablespoon of oil. Then, add the onion and the white parts of the green onions.
5. Place the noodles back in, followed by the blanched chive and spring onions, and add the sauce. Stir thoroughly. If needed, add a little salt.
6. Serve right away and enjoy them hot with a tiny pinch of chopped scallions!