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Vegetable Pot Pies

September 5, 2011 by epicureanvegan

Vegetable Pot Pies -- Epicurean VeganThe Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I’m assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that’s more up your alley, I’d suggest using a 9×13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.

INGREDIENTS:
Dough:
1 C all-purpose flour
1/2 C whole wheat flour
1/4 tsp salt
4 Tbs cold Earth Balance margarine, cut into pieces
Filling:
2 Tbs olive oil (I used 1)
1 medium leek, white and green parts, chopped
1-1/2 C celery, chopped
2 large carrots, diced
8-oz mushrooms, thinly sclied
2 Tbs all-purpose flour
2 cloves garlic, minced
4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into 1/2″ cubes
2-1/4 C low-sodium vegetable broth
1 tsp poultry seasoning
2 Tbs creamy cashew butter (Optional. I left this out since I didn’t have any)
6 asparagus spears, cut into 1″ pieces
1/2 C fresh or thawed frozen peas
1/2 C fresh or thawed frozen corn kernels

DIRECTIONS:
To make the dough, whisk the flours and salt together in a bowl.  Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water.

Vegetable Pot Pies -- Epicurean Vegan

Wrap in plastic wrap and chill while you make the filling.

To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.

Vegetable Pot Pies -- Epicurean Vegan
Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.

Vegetable Pot Pies -- Epicurean Vegan
Preheat oven to 400. Roll out the dough to a 1/8″ thickness. Cut into 8 4″ rounds. I used one of the bottoms of my tart pan since they happen to be 4″. Worked perfect.

Vegetable Pot Pies -- Epicurean Vegan
Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.

Vegetable Pot Pies -- Epicurean Vegan
Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.

Vegetable Pot Pies -- Epicurean Vegan
Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!

Vegetable Pot Pies
 
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The Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I'm assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that's more up your alley, I'd suggest using a 9x13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.
Author: Epicurean Vegan
Ingredients
  • Dough:
  • 1 C all-purpose flour
  • ½ C whole wheat flour
  • ¼ tsp salt
  • 4 Tbs cold Earth Balance margarine, cut into pieces
  • Filling:
  • 2 Tbs olive oil (I used 1)
  • 1 medium leek, white and green parts, chopped
  • 1-1/2 C celery, chopped
  • 2 large carrots, diced
  • 8-oz mushrooms, thinly sclied
  • 2 Tbs all-purpose flour
  • 2 cloves garlic, minced
  • 4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into ½" cubes
  • 2-1/4 C low-sodium vegetable broth
  • 1 tsp poultry seasoning
  • 2 Tbs creamy cashew butter (Optional. I left this out since I didn't have any)
  • 6 asparagus spears, cut into 1" pieces
  • ½ C fresh or thawed frozen peas
  • ½ C fresh or thawed frozen corn kernels
Directions
  1. To make the dough, whisk the flours and salt together in a bowl. Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water
  2. Wrap in plastic wrap and chill while you make the filling.
  3. To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.
  4. Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.
  5. Preheat oven to 400. Roll out the dough to a ⅛" thickness. Cut into 8 4" rounds. I used one of the bottoms of my tart pan since they happen to be 4". Worked perfect.
  6. Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.
  7. Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.
  8. Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: pot pies, Vegan, vegetables, veggie pot pies

A Look Back

July 29, 2011 by epicureanvegan

When it’s time to plan meals for the week, I sometimes rely on some old favorites of mine. When looking back on my recipes, I always come across yummy ones I’ve forgotten about. I thought I’d bring these oldies, but goodies to you.

Appetizers

Party Cheese Ball
Stuffed Mushrooms
Mustard Greens and Cheeze Filo Pie
Avocado Bruschetta

.

Breads

Pesto Potato Bread
Blueberry Muffins with Crumb Topping
Home-made Pita Bread
Chive-Flecked Spud Muffins

.

Side Dishes

Israeli Couscous with Pine Nuts & Parsley
Easy, Creamy Pasta Salad
Baked Fries with Sea Salt & Truffle Oil
Easy Cole Slaw

.

Soups

Eggplant Parmagiano Stew
Vegetable-Barley Soup
Vegetable-Barley Chili

.

Lunch

Smoky-Miso Tofu Sandwiches
Garden Wrap
BLTA with Tempeh Bacon
Green Tea Rice with Lemon, Snowpeas & Tofu

.

Breakfast

Quinoa-Couscous Cereal with Dried Fruit
Colorful Kale and Potato Casserole
Hash Brown Casserole
Home-made Granola

.

Dinner

Sweet Chili-Lime Tofu
Breaded Zucchini with Lentils and Rainbow Chard
Angel Hair Pasta with Mushrooms & Ricotta
Spinach & Tofu Calzones
Spinach & Pesto Lasagna
Fresh & Healthy Soft Tacos/Burritos
Pecan-Crusted Seitan
Field Roast with Fresh Blueberry Sauce

.

Desserts

Glazed Chocolate-Avocado Cupcakes
Chai-Spiced Berry-Oatmeal Cookies
Cheeze Danishes
Sunflower-Cherry Oatmeal Bars

Filed Under: Appetizers, Breads, Breakfasts, Desserts, Dinners, My Vegan Life, Sides, Soups Tagged With: spinach, tofu, Vegan, vegetables, vegetartan

Creamy Veggie Bake (Made possible by Green Buffalo Food Co.)

December 13, 2010 by epicureanvegan

Creamy Veggie Bake -- Epicurean VeganWhen one door closes, another one opens. In this case, when one CSA ends, another comes! We had our last week of our CSA this last Monday, and luckily, I met another food delivery company in my area, at an event for our Writers Association. Green Buffalo Food Company delivers organic, locally-grown/raised food right to your door. I was very enticed by the fact that they don’t require a contract–just weekly or bi-weekly delivery and we can tell them what we don’t want in our delivery. I have 3 butternut squashes on my counter, so I can wait on getting more. Oh, and fruit! It includes fruit!

We received our first delivery today and let me tell you . . .I get excited over home-delivered organic vegetables! Christmas came early.

Creamy Veggie Bake -- Epicurean VeganIsn’t it a gorgeous box of produce?! (potatoes are in the bag). Organic is of course wonderful, but it  isn’t always the prettiest—or the very large, so I was very impressed with what we got.  And everything is packed so carefully and sweetly (which is fitting because Ali and Ryan, who own GBF, are incredibly lovely people). (sorry, that’s a lot of adverbs). I was giddy with vegan excitement as I perused through the box, wondering what to make for dinner. I had to refrain from using everything—reminding myself that it needed to last the week. I opted for a vegetable bake that didn’t use up everything and certainly didn’t disappoint.

INGREDIENTS:
1 Tbs olive oil
2 tsp garlic
1 large zucchini, sliced, then quartered
2 C mushrooms, quartered
1/2 large onion, chopped
1 green bell pepper, chopped
1-8oz pkg. tempeh, cubed (small)
2 small broccoli heads, florets only
1/2 C almond milk
1 pkg Silken tofu
1/2 C nutritional yeast
1 tsp garlic salt
1/2 tsp black pepper
1 C vegan cheddar (I used a combo of cheddar and mozzarella)
1/2 C bread crumbs

DIRECTIONS:

Creamy Veggie Bake -- Epicurean VeganPreheat oven to 375. In a large skillet heat olive oil and garlic. Add the zucchini, broccoli, bell pepper, onion, and tempeh. Saute on medium heat until they just barely begin to soften. Add mushroom and saute another 5 minutes. Meanwhile, combine the tofu, nutritional yeast, almond milk, garlic salt, and pepper in a food processor. You can also just whisk it in a bowl; stir in the cheese.

Creamy Veggie Bake -- Epicurean VeganLightly grease a 9×13″ baking dish and layer half of the sauce on bottom. Add the vegetable mixture, then top with the rest of the sauce. Stir around to combine everything.

Creamy Veggie Bake -- Epicurean VeganCover and bake 40 minutes. Sprinkle the breadcrumbs on top and bake another 10 minutes.

Creamy Veggie Bake -- Epicurean Vegan

Let sit for about 5-8 minutes before serving. Enjoy!

Filed Under: Dinners Tagged With: bell pepper, comfort food, CSA, Green Buffalo Foods, mushrooms, nutritional yeast, tofu, vegetables

My Cure-All Vegetable-Miso Soup

December 3, 2010 by epicureanvegan

 Cure-All Vegetable-Miso Soup -- Epicurean VeganWell, curing colds is the idea. If anything, this soup is hearty and flavorful. It’s also packed  full of immune-boosting ingredients. The Husband was struck with a cold for two weeks, then after four days of wellness, got hit again. The Sixth Grader is now catching on to this cold business. I’m a firm believer that fresh fruits and vegetables are the best remedy for the cold. Unfortunately, the Husband didn’t load up on them when he was sick . . .hmmm. . . Twice, I did feel it coming on, and both times I ate a big bowl of steamed kale. Cold symptoms gone. I make the kale a regular thing for me now—at least three days a week and even for breakfast. So last night my sniffling, coughing guys were asking for me to make the colds go away, so to the kitchen I went and for a appetizer, I made them split an orange bell pepper, which is loaded with beta carotene, vitamin A and antioxidants.

INGREDIENTS:
4 C low-sodium vegetable broth
3 C water
2 C red potatoes, diced
1 large leek (loaded with Vitamin C, potassium, chromium and selenium)
2 tsp garlic, minced (also loaded with Vitamin C, potassium, chromium and selenium)
1 C carrots, sliced (get your beta carotene, Vitamin A and antioxidants)
2 C button or shiitake mushrooms, quartered (packed full of nutrients–long list–plus some fiber)
1 15oz can kidney beans, drained and rinsed (high in fiber and protein)
1/2 C yellow miso

 Cure-All Vegetable-Miso Soup -- Epicurean Vegan

Optional: 1 C kale or spinach

DIRECTIONS:
Heat the vegetable broth and water in a large soup pot. Bring to a simmer. Add the potatoes, carrots and leeks. Cook about 10 minutes and then add the garlic and beans. Simmer again for another 8-10 minutes, or until the potatoes and carrots are soft, but still with a bit of a crunch. Stir in miso and mushrooms and simmer 5 minutes. It’s that easy!! Serve with a little extra love and it’s sure to cure colds! Enjoy!

Filed Under: Soups Tagged With: fast and easy, immune boosting, Immune system, miso, vegetables

Summertime Vegetable Marinade

June 24, 2010 by epicureanvegan

Summertime Vegetable Marinade -- Epicurean VeganThere is nothing like some grilled veggies during the summer. It’s the Husband’s birthday so he wanted this recipe–which was served with Israeli couscous. You can serve the veggies as they are, or in a pita or tortilla. Skewer them or use a grill basket, like we did.

INGREDIENTS:
Marinade:
2 large cloves garlic, minced
1 C vegetable oil
1/4 C soy sauce
1/4 C vegan Worcestershire sauce
1/4 C Dijon mustard
1/4 C fresh lemon juice
1-2 tsp coarsely ground black pepper
Veggies:
I used:
3 bell peppers (1 red, 1 yellow, 1 orange)
1 large yellow onion, cut into large pieces
3 small zucchini, sliced into 1/2″ pieces
15 mushrooms, slice in half

DIRECTIONS:
Combine all marinade ingredients in a gallon-sized zip lock bag. Add veggies, but I recommend marinating the mushrooms in another bag because you’ll probably want to throw those on the grill last since they’ll cook fast. Refrigerate and turn bag halfway through marinating time.

Grill on medium heat (350 degrees)  for 20-30 minutes, or until desired tenderness, adding the mushrooms  about the last 8-10 minutes of cooking.

Summertime Vegetable Marinade -- Epicurean VeganAfter dinner, we enjoyed a perfect night of kayaking–the lake was like glass–the ideal conditions.

Summertime Vegetable Marinade -- Epicurean Vegan

Recipe source: Creme de Colorado cookbook

Filed Under: Dressings/Condiments, Sides Tagged With: marinade, vegetables

Marinated Tempeh with Vegetables

February 2, 2010 by epicureanvegan

Marinated Tempeh with Vegetables -- Epicurean VeganThis is just a great basic marinade that would work with seitan, tofu, or even as a stir-fry sauce and takes no time at all to throw together.

INGREDIENTS:
8oz tempeh, sliced into 16 triangles
3 Tbs minced ginger
4 Tbs Tamari
3 tsp brown spicy mustard
3 tsp sesame oil
1 Tbs mirin
1 Tbs Ume plum vinegar
4 Tbs water
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6-8 mushrooms, quartered
(asparagus would be good, too)!

DIRECTIONS:
Preheat oven to 350. Whisk together the ginger, tamari, mustard, sesame oil, water, mirin and vinegar in  small bowl. In a medium-sized baking dish, combine the tempeh and vegetables and then coat thoroughly with the marinade. Cover with foil and bake for 20 mins. Remove foil, stir the tempeh and veggies and cover again; bake for another 12-15 mins. If you have more time, marinate the tempeh and veggies in the refrigerator for about an hour before baking.

Marinated Tempeh with Vegetables -- Epicurean Vegan

Filed Under: Dinners Tagged With: Asian, fast and easy, marinade, tempeh, Vegan, vegetables

Grilled Portobellos with Rosemary-Roasted Vegetables

January 21, 2010 by epicureanvegan

Grilled Portobellos with Rosemary-Roasted Vegetables -- Epicurean VeganThe great thing about portobello mushrooms (besides their great flavor) is that they’re so versatile and can be grilled, baked, sauteed–you name it. I added balsamic vinegar and burgundy wine to this recipe, but you can certainly leave them out–I just find that both of those go beautifully with mushrooms.

INGREDIENTS:
1 large red onion, chopped
1 large yellow bell pepper, seeded and chopped
1 medium zucchini, chopped (a little more would have been good)
1/3 C olive oil (I used a 1/4 cup + 1-2 Tbs)
2 Tbs coarsely chopped fresh rosemary or other herb leaves (I would increased this to at least 3 Tbs)
Salt and pepper, ground
1 large tomato, chopped
4 large portobello mushrooms, stems removed
1/4C balsamic vinegar (optional)
1/8-1/4C Burgundy wine (optional)

DIRECTIONS:
Preheat oven to 425 and heat your grill (if using).  In a large bowl, combine the onion, bell pepper, zucchini, 1/4 C of olive oil, the rosemary and salt and pepper to taste. (I added the balsamic vinegar here).Toss to coat the veggies with oil, then spread them in a single layer in a rimmed baking sheet. Roast until tender and lightly browned, about 25 mins. (18-20 mins was perfect). Reduce oven temperature to 275. Add the tomatoes to the roasted vegetables, stirring to combine and return to the oven to keep warm. (I just turned the oven off and it stayed plenty warm in the oven for the tomatoes). Brush the mushrooms with the remaining olive oil and grill until tender and lightly charred on the outside, about 5 mins per side. (At this point, seeing as it’s in the single digits here in Colorado, I decided not to brave the snow-piled deck to do some bakyard grilling. I opted to lightly saute the ‘shrooms in the Burgundy wine). To serve, arrange the portobello caps gill side down and top with the roasted veggies. (I served them gill side up and filled them with the veggies). They were delicious! I’m sure grilling would add a whole new flavor, so that it why I chose the wine to give it a bit more jazz.I served these with the Tarragon Pasta Salad and together, they make a great meal, especially for the coming spring and summer. But beware, if you’re not used to eating that amount of veggies in one sitting (namely, my husband) don’t go to a 2 1/2 hour movie afterwards…poor guy. Luckily, veggie gas tends to be less offensive. Otherwise, eat up and enjoy!

Grilled Portobellos with Rosemary-Roasted Vegetables -- Epicurean VeganRecipe source: Vegan Planet

Filed Under: Dinners Tagged With: Portobellos, rosemary, Vegan, vegetables

Baked Zucchini Fries (and other stuff…)

January 21, 2010 by epicureanvegan

Baked Zucchini Fries -- Epicurean VeganI really like to experiment with vegetables and spices and see what I can cook up. I had some zucchini in the crisper (which weren’t getting any crisper), so I decided to make fries out of them. I served this with spaghetti and they tasted extra yummy dipped in the spaghetti sauce.

INGREDIENTS:
3 medium zucchini, cut into long wedges
1/2 C plain bread crumbs
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/8-1/4 C toasted sesame seeds
1/8 C vegetable oil
1/4 C lemon juice

DIRECTIONS:
Preheat oven to 375. Line a baking sheet with foil. Combine lemon juice and oil in a small bowl. In another bowl, combine bread crumbs, sesame seeds, paprika, and garlic salt. Coat zucchini slices in the lemon juice mixture and then coat them in the bread crumb mixture. Place on baking sheet.

Baked Zucchini Fries -- Epicurean VeganBake for about 25-30 mins until they start to brown. The toasted sesame seeds really add a nice flavor. Like I said, I served these with spaghetti, so I ladled a little extra sauce in small bowls for dipping, and they were even more delicious!
Since it was just boring, ol’ spaghetti, I wanted to spice it up, so I sauteed about 10 sliced mushrooms in olive oil and Burgundy cooking wine.

Marinated Mushrooms -- Epicurean VeganOnce sauteed until tender, I added them to the warmed sauce. It just gives it a bit more flavor and then it’s not just boring old spaghetti anymore.

This is my favorite red cooking wine. It’s actually just a really cheap table wine, and for 4 whopping liters of it, it’s only about $12! It is great for sauteeing, adding to soups and pretty much anything requiring red cooking wine–but I won’t attempt to drink it though! There’s a particular “gourmet” dried soup mix I get at my favorite kitchen store–Hungarian Mishroom–and I always add a couple splashes of this wine to it and it is the perfect addition! Anyhow, I thought I’d share it with everyone.

Baked Zucchini Fries -- Epicurean Vegan

Filed Under: Sides Tagged With: fries, sesame seeds, Vegan, vegetables, zucchini

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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