Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Springtime Vegetable Pot Pie

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This isn’t 21 DSD friendly (something I am doing right now, more recipe for that soon) but I made 4 of these Spring Vegetable Pot Pie’s before I went on the detox and stuck them in the freezer (not after having one for my lunch the next few days, of course). I know they will be great go to’s for dinner at the end of the school year with all of the hustle and bustle going on. I opted to make 2 mini pot pies, but you could make one big one if you were feeding a family (double the recipe for 2 or 4, to store in the freezer for later). It’s easy because you throw all the veggies you’d like into a pan with some flour & stock & voila! You have your filling! The crust is a simple recipe I use from The Coconut Mama (no need to reinvent the wheel!). These spring vegetable pot pies are really easy to make and roll out for the top and the bottom of the pies. You can switch up your own veggies, add chicken if you have meat eaters on your hands, etc. Either way it’s a really easy dinner & even more easy to make extra back ups for freezing! Enjoy!

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Springtime Vegetable Pot Pie
Author: 
Recipe type: Vegetable Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1 pot pie
 
Ingredients
  • 1 small onion, peeled & chopped roughly chopped
  • 2 large carrots, peeled, washed & chopped
  • 1 cup string beans, washed and chopped
  • 2 cups corn from corn on the cob
  • ¼ cup coconut flour
  • 1½ cups vegetable stock
  • ½ cup non-dairy milk
  • ⅔ cup frozen sweet peas
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1 tablespoon rosemary
  • 1 tablespoon coconut oil for cooking veggies
  • salt & pepper to taste
Instructions
  1. Wash & chop all veggies
  2. Prepare pie crust *see recipe for The Coconut Mama’s Coconut Flour Pie Crust above*
  3. In a large pan, heat the coconut oil on medium heat until melted
  4. Add all of the veggies & cook until barely tender
  5. Stir in milk, vegetable stock, coconut flour & spices
  6. Mix until flour is dissolved
  7. Reduce heat & allow to cook for another 5-7 minutes
  8. Change oven temperature from 400 to 375 degrees
  9. Pour filling into the bottom of the pie crust (or 2 small pie pans if desired)
  10. Roll out the remaining pie crust to cover the top
  11. Poke four small slits in the top to allow steam to come out
  12. Spread extra melted coconut oil (1 tablespoons) for a more golden crust
  13. Bake for 17-20 minutes or until edges brown
  14. Enjoy!

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Vegan Lentil & Quinoa Stuffed Peppers

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IMG_2694Do you meal prep? I try my best to every Sunday. It just makes life easier. Lunches & Snacks! I always have a smoothie for breakfast and dinners are always planned on Saturday for the week, so I know I have all the ingredients on hand to make any one of the meals I’ve chosen for the week. Sometimes this poses an issue just because Jake eats meat and I don’t (i.e. I’m making him pot roast tonight and I’ll probably just end up making myself a green smoothie).

I made these last week and ate them every day for lunch. It was a good change to my normal go to salad, even though every week I add different mix in’s. I don’t think you can really go wrong with stuffed anything, stuffed peppers, stuffed mushrooms…. double stuffed oreos… (kidding, unless they are homemade)! These are really easy to make, and can be quick to make if you buy the pre cooked quinoa, quick rice, and beans. These stuffed pepper are vegan, gluten free, full of flavor and full of protein and fiber from all those beans! They also last the week in the fridge, are easy to freeze and the variations of beans/grains can be mixed up! Does it get better than this?!

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5.0 from 1 reviews
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Vegan Lentil & Quinoa Stuffed Peppers
Author: 
Recipe type: Vegan Stuffed Peppers
Cuisine: Entree
Serves: 8 servings
 
Ingredients
  • 8 peppers (any colors) washed, and cut in half (top to bottom)
  • 1 cup of quinoa, cooked
  • 1 cup lentils, cooked
  • 1 cup black beans, cooked
  • 1 yellow onion
  • 2 medium tomatoes, washed and chopped
  • 3 cloves garlic
  • 2-3 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 tablespoon coconut oil
  • handful of cilantro (or more) washed and chopped + more for garnish
Instructions
  1. Make the lentils, quinoa and black beans as directed (or use precooked items)
  2. Preheat the oven to 375 degrees
  3. Wash and chop yellow onion, and saute until clear in 1 tablespoon coconut oil
  4. Add tomatoes and cook until soft
  5. Remove from heat and add in all other ingredients
  6. Stuff peppers with bean & quinoa mixture, ¼ to ½ cup fit into my peppers each time
  7. Place peppers in a deep enough baking dish to place ½ inch of water into as well
  8. Add ½ inch of water to the baking dish, making sure not to add the water into the peppers
  9. Cover dish(es) with tin foil and place peppers into the oven for 30-35 minutes or until soft
  10. Serve Immediately & Enjoy!

Nutrition per 2 pepper halves:

calories: 198 fat: 1.6g  sodium: 132g  carbs: 36g  fiber: 11g  protein: 11g

veganglutenfreestuffedpeppers

Vegan Stuffed Squash

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I’ve done quite a few dessert posts, something I should probably stay away from for a while, given I’m trying to lose a little bit of weight. So I decided to try my hand at some stuffed squash, a dish my friend Lynne suggested. I’m not sure why I’ve never made this before - so good, you can put just about anything in it, and it makes your house smell like Thanksgiving dinner!! Who doesn’t like Thanksgiving dinner?

The great thing about stuffed squash (even though mine is vegan) is that you can put almost anything in it. You could add grains like quinoa or rice, meat like sausage or beef. You can definitely please the whole family with an entree like this one! I added mushrooms, butternut squash, kale and brussel sprouts in mine, just because that’s what I had for veggies in the refrigerator. You can easily add anything else you might have - peppers, onions, even apples! And one of the best things, you have left over seeds to roast for a snack (try my perfect pumpkin seed recipe, good for any squash seed)!

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Vegan Stuffed Squash

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Ingredients

  • 1 cup mushrooms, washed and chopped
  • 1 cup butternut squash, washed and chopped
  • 1 cup kale, washed and chopped
  • 1 cup brussel sprouts, washed and chopped
  • 1 squash (delicate or acorn)
  • 1-2 tablespoons coconut oil
  • 1 heaping tablespoon minced garlic
  • 1/4 teaspoon sage
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary

Instructions

  1. Cut squash in half, emptying flesh and seeds
  2. Preheat the oven to 400 degrees
  3. Place squash on a Silpat or aluminum foil in the oven for 20 minutes (hollow side down)
  4. Wash and chop all veggies
  5. Saute chopped veggies in a pan on medium heat
  6. Add garlic, sage, thyme and rosemary to pan
  7. Once squash is done (you should be able to pierce it with a fork) fill emptied space with sauteed veggies
  8. Place squash back in the oven for 10 minutes (at 400 degrees)
  9. Serve immediately & enjoy!
http://veggiestaples.com/vegan-stuffed-squash/

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