A WEEK OF DINNERS

Creamy Tomato Soup

-1 small onion

-2 cups veggie broth

-2 16 oz can tomatoes

-1 can Great Northern beans (drained and rinsed)

-sea salt

-garlic powder

-italian seasoning

*Chopped onion, and add all of your ingredients to a high speed blender or food processor. It may have to be done in sections depending if its too much to add at one time. Pulse until smooth and creamy. You can add the soup to your crock or to a sauce pan on your stove top to heat. Makes 8 servings

Vegan Chili:

-2 cans kidney beans

-1 onion (chopped)

-1 zucchini (chopped)

-1 can corn (drained and rinsed)

-2 cups water or veggie broth

-2 field roast sausages (I used the Italian fennel)

*Chili seasonings or you can use the chili beans in the can as I did

*Put all your ingredients in a crock on low and cook for 6-7 hours

Lattice Vegan Pot Pie:

*Inside:

-1/2 cup mushrooms chopped

-1 cup frozen spinach

-1/4 cup chopped onions

-1 bag frozen butternut squash

-1 pack vegan sausages (I used field roast apple)

*Sauté veggies in a skillet with about 1/4 cup water until cooked

*SAUCE:

-1/4 cup ketchup

-4 tbl soy sauce

-4 tbl mustard

-2 tbl lemon juice

*Crust:

-3/4 cup flour

-4 tbl vegan butter

-splash of water

**Mix crust ingredients and roll into a ball. Refrigerate for 1 hour before rolling out and cutting into strips

**Once veggies are cooked, add to the bottom of a pie dish. Pour sauce over veggies and add lattice strips to the top of the pie. Bake at 350 degrees for 35-40 minutes or until pie crust is cooked. Makes 4 servings.

Shepards Pie:

-12 oz mushrooms chopped

-1/2 can tomato paste

-2 large russet potatoes

-16 oz frozen mixed veggies

-3 tbl balsamic vinegar

-3 tbl nutritional yeast

-sea salt

*Boil water to make your mashed potatoes. Once your potatoes are soft, drain and reserve 3/4 cup of the water. Add nutritional yeast and sea salt, use hand mixer to make mashed potatoes. Add in water as needed to make your potatoes the consistency you like.

*once your mushrooms are washed and dry, chopped and add to skillet on low with your tomato paste, balsamic vinegar and salt. Cook on low until the mushrooms release their water

*Layer your pie mushroom base, veggies and potatoes into a baking pie dish. Bake at 350 degrees for about 30 minutes or until your potatoes are set.

***For my frozen veggies they were microwaved

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