Vegan Veggie Pot Pie

Warm, comforting, savory and delicious. An easy pot pie that you can put together and serve in an hour. This recipe makes enough for 2 10-inch round pans and will serve 8 people. Half it for a smaller group!


  • ⅓ cup olive oil
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 3 carrots peeled and diced
  • 6 TBSP AP flour
  • 3 cups veg or faux chicken broth
  • ½ tsp sage
  • ½ tsp thyme
  • ½ tsp oregano
  • 1 cup unsweetened non-dairy milk
  • 1 bag (10-12 oz) frozen peas
  • 1 bag (10-12 oz) frozen corn
  • 1 container firm or extra firm tofu, drained and diced (can be done without)
  • salt and pepper to taste

Biscuit topping

  • 4 cups flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2 TBSP chives or dill (optional)
  • 1 stick cold butter, diced
  • 1.5+ cups non-dairy milk


Heat olive oil over medium heat. Add onion, celery, and carrots and sauté until carrots are slightly soft.

Add flour and gently fold vegetables in flour until it evens out. If this makes you nervous, you can remove the vegetables from the oil and set them aside, and then put them back after you make the roux.

Add broth and herbs, turn heat up slightly, and stir until it thickens.

Slowly add milk, whisking until it thickens, then turn down the heat to low and allow to simmer while you make the biscuits.

Preheat oven to 425* Make biscuits by combining dry ingredients and then cutting in the butter. Add milk slowly until dough forms. Press out dough on a floured surface to about ½ inch thick and cut 10-12 rounds.

Add 1/2 of the frozen veg and half of the thickened gravy into each of your baking pans. Fold gently. Top each with ½ of the biscuits.

Bake for 25-30 minutes until biscuits are your desired level of golden or your family wants food.

I like pepper 😉

Slow Cooker Veggie Stew and Polenta

This is one of those “clean out the veggie drawers” kind of recipes. I listed below what I put in, but you can make this more like ratatouille by skipping the carrots, chickpeas, and mushrooms and adding more eggplant and some zucchini.


  • 2 tbsp olive oil 
  • 1 eggplant, cubed 
  • 2 stalks celery 
  • 2 summer squash, chopped 
  • 1 red pepper, chopped 
  • 1 onion, sliced 
  • 3 carrots, sliced
  • 4 oz mushrooms 
  • 2 tbsp garlic, minced 
  • 2 tbsp Italian seasoning 
  • 28 oz diced tomatoes 
  • 1-2 tsp capers
  • Salt and pepper 
  • 2 tbsp balsamic vinegar 
  • 2 18 oz. prepared polenta tube
  • Vegan parm (purchase or make using nutritional yeast combined with finely crushed pine nuts or almonds and sea salt)


Chop your veggies. Add everything but the polenta to your slow cooker or Instant Pot. In a slow cooker, give it about 4 hours. In the Instant Pot, you’ll want about 5 hours.

About ½ hour before the stew is complete, oven fry the polenta in ½ inch slices. Place a little olive oil in a baking pan. Add slices. Sprinkle with vegan parmesan. Bake at 375, flipping over when bottom begins to brown.

Serve stew over polenta with your choice of seasonings or hot sauce.

Perfect Imperfect Foods – A Pictorial

I got my first order from Imperfect Foods today and I’m pretty thrilled! As it was my first order, I had a $10 off code, making all of this food only $55 to my door! If you find yourself interested, this link will get you $10 off on your order. Note that it is an affiliate link, so I also get a coupon for my next order, so don’t feel like you need to use it. I’ve thrown some images below for a glimpse of what that gets you.

The first look in the box was exciting! Look at the produce goodness!

Cabbage, coba beans, sweet potatoes, brussel sprouts, jalapeños, green beans, carrots, green peppers, cilantro, and field roast sausages. I see guacamole in my future.

Blood oranges, clementines, capers, beets, and zucchini – it’s roasted veggie time for sure!

Forager dairy free half & half and dairy free cheddar dip. Yum.

Not pictured are some 3 pounds of very-not-vegan products for the omnivores.

All in all, I’m thrilled and glad that my cool sister-in-law got me to sign on!