Tag Archives: whole wheat

Vegan Pot Pie!

My mom used to make chicken pot pie, and it was our FAVORITE. Most leftovers would sit in the fridge and we would complain about having to eat them another night. But with chicken pot pie, you were lucky if there was a serving or two left in the fridge for breakfast the next day, we would eat it so quickly!! So for years I have wanted to recreate a vegan version, and let me tell you, this is TOO EASY. Just as my mom before me, I used a frozen, store bought crust, some are actually vegan! I found a vegan whole wheat version, and while it is no health food, it is a savory treat! I used a chicken substitute from the Beyond brand, but I would totally make this again with extra firm tofu. In the future I will also work on a healthier homemade crust, but for now, the quick and yummy version 😀

You need:

-1 pie crust (mine came with 2 crusts, one I used as the top of the pie

-1 can full fat coconut milk

-1 onion

-1TBS better than bouillon

-8oz sliced mushrooms

-salt/pepper to taste

-1 zucchini, cubed

-6oz frozen peas

-6oz frozen carrots

-6oz frozen corn

-1 bag Better Than Chicken strips, thawed and cubed

-1TBS corn starch

-1/2 tsp poultry seasoning

Sauté onion and mushroom in a little bit of oil of choice until onions are translucent. Add cubed zucchini and protein of choice (faux chicken or tofu). Sauté for about 3 minutes on medium. Then add 1 TBS better than bouillon and 1 can coconut milk. Stir and simmer, adding frozen veggies last. Cover and simmer about 5-7 minutes until veggies are cooked. Remove from heat and stir in 1 tbs corn starch to thicken sauce. Then pour all ingredients into thawed pie crust. I covered mine with a second pie crust and then cut slips in the top to allow steam to escape. Bake at 375 for approx 45 minutes, checking on the crust to make sure it does not burn. You can always cover the edges with foil if they are cooking faster than the middle. Remove and enjoy!!! This is a rich one, so I always serve mine with a salad, some steamed broccoli, or steamed okra for balance. Enjoy!!!

Whole Wheat Vegan Spinach Lasagna

I had a go to spinach lasagna I made for years using ricotta. It took me awhile of vegan cooking to realize you can use tofu as a substitute for many dairy products. It may not sound appealing, but don’t knock it until you try it! This tastes nothing like tofu and everything like a hearty and filling lasagna! Fresh herbs like basil, oregano, and garlic take it to the next level, though I only used fresh basil this time around. I love this recipe because it keeps really well so that you can pack tasty lunches for the rest of your week 🙂

You need:

-1 box no boil whole wheat pasta

-8 oz tomato sauce

– 1/2 tsp garlic powder

– 1 tsp dried oregano

– 4 Tbs nutritional yeast

-Handful fresh basil

-Tofu, firm, 8 oz drained

-4 oz frozen, thawed, drained spinach

-1/2 tsp nutmeg

-1/2 tsp black pepper

-1 large zucchini 

-optional vegan cheese (my favorite is the chao original, but I only had 1 slice left!)

First put your tofu in a bowl and crumble it into small pieces. Then add pepper, nutmeg, nutritional yeast, garlic powder, and cooked drained spinach to make your “ricotta” layer. 

Then pour some tomato sauce into the bottom of your baking dish and place a single layer of no-boil noodles on top. Then spread about half of your tofu spinach layer. Next place another layer of noodles, then more tomato sauce, fresh basil, dried oregano, and crushed red pepper. Next thinly slice your zucchini lengthwise to make a layer of zucchini noodles to lay flat across your lasagna noodles. Then add another layer of wheat noodles. Spread the rest of your tofu/spinach layer on, and then top with your final layer of noodles. Pour sauce liberally along with more dried herbs, nutritional yeast, and optional vegan cheese for melting. 

Bake at 350F for 40 minutes (adding cheese in lay 5 min), and enjoy!!!

100 % Whole Wheat Bread

YUM, this dense, chewy, whole grain vegan bread is so delicious. I have never tried to bake bread before, so I searched an array of recipes for whole wheat bread made from whole wheat berries, and came up with this hybrid. It has a springy texture, not a light and fluffy one, though I guess that is expected from whole grain. It is so chewy and nutty, I enjoyed it plain right out of the oven, but also tasty with a little strawberry jam :). I ended up baking two different kinds (another post to follow) at once but forgot I only have 1 loaf pan, thus the resulting funny shape. It would be so much better in a traditional loaf pan, but the bite sized pieces this one made are equally yummy.
You need:
1&1/2 cups warm water 

Active Dry Yeast,1 packet

2tbs honey (or vegan substitute)

1/2 tbs salt 

1tbs flax meal

3.25 cups 100% whole wheat flour (I vitamixed mine down from 2 cups of enikorn wheat berries)

2tbs sunflower seeds

1/3 cup rolled oats
Sesame seeds to garnish
Combine wet ingredients in blender. Mix dry ingredients in a bowl and turn liquid into the bowl, mix very well. A hand mixer would probably make the bread lighter and fluffier, but I did it by hand. Then place in a warm spot to rise for about 2 hours. I put it in a slightly warm oven. Then knead bread again, turn into greased loaf pan and sprinkle with sesame seeds on top, press lightly to help them stick. Let rise for another 2 hrs, then preheat over to 35oF

Bake 35 to 40 minutes, applying foil loosely on top about halfway through, if you don’t want the edges too crisp. I actually like crunchy corners, but it is an option.  Enjoy!! 😀