Saturday, December 5, 2009

Vegan Dinner Recipes

Over the past year our oldest daughter has become interested in cooking.  Again, if you have followed along you have seen some of the delicious, nutritious and adorable lunches she makes the children!   However, she has begun to move onto making dinners.  And let’s just say we are all enjoying her delicious creations!!  A dear friend of mine had Lexi over to teach her and her daughter how to cook a few of their favorite recipes.  Then we went over to enjoy the work of their hands.  Now Lexi is preparing them on her own and has taken over my recipe cabinet as well!
Here is one of our favorites:  Vegan Pot Pie
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I bought her frozen spelt crusts and then she made the filling with organic sweet potatoes, string beans, peas, carrots, and celery. 
Ingredients:  Serves 8
  • 1/4 cup vegan margarine (non gmo Earth Balance)
  • 1 cup organic chopped onion, celery, carrots and frozen peas
  • 3 organic sweet potatoes cubed and pre-cooked
  • 1 cup organic green beans (pre-cooked)
  • 1/4 cup plus 2 TBS of flour
  • 2 cups veggie broth
  • 1 cup hempseed milk or rice milk
  • 1/2 tsp salt
  • 1/4 tsp dried thyme and pepper
Directions: Prep Time 40 minutes
In a large pot, melt margarine over medium heat.  Add onion, celery, carrots and sauté until tender.  Stir in peas and flour, cook 1 minute stirring constantly. Gradually add veggie broth and milk.  Continue to stir and cook until thickened and bubbling.  Remove from heat and stir in pre-cooked potatoes and green beans, salt, thyme and pepper.  Pour into two 9” pie crusts or make a pie crust for a 2 QT. casserole – make an additional crust for the top of mixture if you would like a more traditional pot pie.  Place in 375 degree oven for 45 minutes.  (Bake on cookie sheets if in pie crusts)
*You can also skip the pie crust and spoon mixture over rice, pasta, toast, corn muffins or biscuits.
Last night she made us Sweet n Sour Tofu and Rice.  I did not remember to capture a finished photo of it and I wish I did – truly beautiful and scrumptious!   Imagine this over white basmati rice :-) For more color and nutrition – you could first put a layer of fresh organic baby spinach on a plate – then the rice and then the tofu and sauce.

This too will be in our family rotation each week!  Yummy!!!
Ingredients: Serves 10
  • 4 cups of basmati white rice
  • 3 containers of cubed firm tofu
  • 4 TBS wheat free soy sauce
  • 1 1/2 cup chopped/diced onion
  • 3 diced red/yellow/orange peppers
  • 2 cans organic pineapple chunks
  • 1/2 cup ketchup
  • 2 TBS cornstarch
  • 2 TBS sugar or 1 tsp stevia
  • 1/2 TBS cayenne
  • 3 TBS ginger (minced or puree)
  • 3 TBS garlic minced or puree
  • salt to taste
Directions: Prep time 40 minutes
Boil water in a large pot at high heat – cook rice for 20 minutes (add in 2 TBS coconut oil) and remove from heat, fluffing for 10 minutes. 
Meanwhile, in a large bowl mix tofu in with 2 TBS of soy sauce.  Set aside chopped/diced onion and peppers. Drain pineapple juice into a 2 cup measuring cup.  Stir in remaining 2 TBS soy sauce, ketchup, cornstarch, sugar and cayenne into pineapple juice.  In separate pan – stir fry onions, peppers, ginger and garlic for about 2-3 minutes.  Put back into mixing bowl and stir fry tofu in pan for about 5-6 minutes.  Return onion and pepper mixture to pan and add in pineapple.  Stir pineapple juice mixture and add to pan.  Stir constantly until sauce boils and thickens – about 3 minutes.  Add salt to taste.  Pour over rice and enjoy!


  1. Yummy! Looks so good, I can't wait to try these recipes. Thanks, I always love to try new things!

    Many blessings my dear sister!


  2. Thanks for the recipes! I made the vegan pot pie tonight for dinner. It was delicious!! I changed the flour for a GF flour and didn't do the pie crust, we had it over rice. YUM!!
    I plan to make the other as soon as I get some pineapple.
    Please pass our thank yous on to Lexi and keep the recipes coming. :)

  3. Both of these recipes look great, especially the vegetable pot pie. I think Greg might even eat that one. :) Thanks for trying to get us healthy Jill. You're the best!

    Love you,


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