Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that and more.
Savory mushrooms, tender potatoes, and fiber-packed white beans combine in a creamy, da…
Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that and more.
Savory mushrooms, tender potatoes, and fiber-packed white beans combine in a creamy, dairy-free broth. It’s nourishment for the body and soul. Let’s make stew, friends!
This cozy, 1-pot stew begins with sautéing onion in vegan butter (or olive oil) to bring out its natural sweetness and infuse it with flavor.
If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this Veggie Pot Pie recipe vegan! It’s all cooked in a velvety sauce and encased in a flaky, buttery pie crust. Are you ready to make the ultimate comfort food? (Say yes!!!)
What Is Veggie Pot Pie?
A pot pie is just like a regular pie, except it’s usually savory and made in a creamy sauce. Pot pies can be made with a bottom and top crust or just a top crust. This pot pie recipe is a mix of colorful vegetables drenched in a savory gravy and cooked in a deliciously flakey double crust. Feel free to use just a top crust if you prefer it that way. I’m a crust person, so the more, the better!
What You’ll Need
For The Filling
Butter and Flour– with their powers combined, you’ll make a roux, and that blend of fat and flour will thicken your sauce.
Milk and Vegetable Broth– this is the base of your creamy sauce. You can substitute the milk with plant-based milk if you want to keep this bad boy dairy free. Alternatively, if you want to add more depth, try using chicken broth.
Mushrooms, Onions, Potatoes, and Mixed Veggies– these are the stars of your veggie filling. To minimize chopping, I use frozen mixed veggies. But any combination of veggies you have on hand will work. Just make sure to chop everything the same size and par-cook root veggies in the broth first.
Rosemary, Thyme, Bay Leaf, and Sage– add flavor and depth to the sauce. You can substitute them with your favorite spice blend.
Soy Sauce– adds umami, AKA savoriness, which anything vegetable-based will need loads of. You can also use a teaspoon of any Miso you have on hand or Worcestershire Sauce.
For The Crust
Double Pie Crust– encases everything in a buttery dream and adds incredible texture. You can use a store-bought crust, but I use my 3-Ingredient Pie Crust. You can also use puff pastry, but par-bake it before filling.
Egg– the white seals the bottom crust, so it doesn’t absorb liquid, and the yolk lacquers the top crust, giving you a golden finish. If you want to skip the egg, par-bake the bottom crust and use milk, cream, or plant-based milk to lacquer the top crust.
Make It Vegan
You can tweak this recipe to create an outstanding Vegan Pot Pie! Sub the butter with vegan butter or oil. Opt for a store-bought vegan pie crust, or make my Easy 3-Ingredient Pie Crust with Vegan Butter or Vegetable Shortening. Sub the milk with any plant-based milk. As far as the egg wash is concerned, you can brush your pie crust with water, aquafaba, or plant-based milk. Par-bake the bottom crust before filling.
Prevent A Soggy Bottom Crust
Brushing the bottom crust with egg white helps create a barrier that prevents the dreaded soggy bottom. You should also preheat the oven with a sheet pan in it. When you place the pie on it, the heat from the sheet pan melts the fat in the bottom pastry, creating a layer that prevents liquid from permeating the pie. You can also place an overturned cast iron skillet in your sheet pan and preheat them both. Bake your pie on the bottom of the overturned skillet. Cast iron holds heat and helps crisp up that bottom crust.
How To Store The Leftovers
You can store leftovers in an airtight container in the fridge for up to 4 days, though reheating is easier if you just store them in the pie plate and cover them tightly with foil. You can freeze a veggie pot pie for up to 2 months, tightly wrapped in plastic, then foil, and kept in an airtight container. Cover the top crust with foil to prevent burning, and reheat in a 350ºF oven until it has warmed throughout.
If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this recipe vegan!
1Yukon gold potato, small dice* (about 1 cup)$0.27
1pintbaby bellas, small dice $2.89
12ozfrozen mixed vegetables $1.25
1egg, separated $0.46
Instructions
Grease a pie pan with 1 tablespoon of butter. If you're using store-bought dough, place the bottom crust in the pie pan. If you made 3-Ingredient Pie Crust, cut 1/3 of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until you're ready to use it later.
Dust your work surface with flour and roll out the bigger 2/3 piece of dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Line the pie pan with it.
Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.
Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.
Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic, and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.
To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.
Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes.
Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.
Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling.
Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.
Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.
Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.
*You can also use a store-bought double crust or puff pastry. *To prevent the diced potato from turning gray, place it in salted water and cover it with a wet paper towel, so it stays submerged. Drain before using in the recipe.
Grease a pie pan with 1 tablespoon of butter. If you’re using store-bought dough, place the bottom crust in the pie pan. If you are making 3-Ingredient Pie Crust, roll it into a large disc about 6 inches wide and two inches thick. Then cut 1/3 of it off to use as the top crust later on. Wrap it in plastic, and refrigerate.
Dust your work surface with flour and roll out the bigger 2/3 piece into a circle that is 16 inches in diameter and about 1/4 inch thick. Drape it over the pie pan and press down gently, gently pushing it into the bottom crease and sides of the pan.
Beat the egg white til frothy and then brush the bottom crust with it. Let the crust rest in the fridge.
Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat, add 5 tablespoons of salted butter to the pan, and brown it. The butter will melt, then foam, and finally, the solids will separate from the fat and turn a golden brown. The air will smell of hazelnuts.
Add the diced onion to the brown butter. Cook until translucent, about 5 minutes. Then add the 2 minced cloves of garlic and cook for 1 minute, until fragrant. Finally, sprinkle 4 tablespoons of flour over the onions and garlic in the skillet and continue to cook and stir for 2 minutes more.
Add 1 cup of veggie stock, 1/2 cup of milk, and 3/4 teaspoon salt. Then whisk to combine and dissolve any flour off the bottom of the skillet. Finally, add the bay leaf, 1/4 teaspoon rosemary, 1/4 teaspoon thyme, 1/4 teaspoon sage, 1/4 teaspoon black pepper, and 1 teaspoon soy sauce. Whisk occasionally as the liquid comes up to a simmer and thickens into gravy.
Next, add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes. You want to cook the potatoes a touch, to ensure they cook fully in the oven.
Next, remove the skillet from the heat. Finally, add the 12 ounces of frozen mixed vegetables to the filling, where they will quickly cool the other ingredients in the pan. Your filling is done!
Next, take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Then dice the last tablespoon of butter and sprinkle it over the filling.
Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.
Beat the egg yolk. Then trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Finally, brush the egg yolk in a light layer over the entire top crust.
Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving. I gobbled up three slices of this in one sitting! I hope you do the same!
Easy Dumpling Soup is one of my absolute favorite things to throw together if I want a quick-and-simple homemade lunch or an effortless dinner that’s still wholesome, comforting, and budget-friendly. I’ve designed this recipe to be as versatile as possible, dressing up mostly store-bought ingredients, in order to scratch that “itch” for whatever takeout favorite I’m craving when ordering out isn’t on the menu.
What is dumpling soup?
Our version of dumpling soup is a quick, semi-homemade soup inspired by dumpling soups found in Chinese, Korean and Japanese cuisines. The soup features a savory clear broth, delicate meat-filled dumplings, fresh greens, and an array of condiments to sprinkle on top. Here’s what you need for this Easy Dumpling Soup:
Frozen dumplings — You can find Asian-style dumplings in the freezer section, usually filled with pork, vegetables, shrimp, or a combination of those ingredients.
Broth — We fortified our vegetable broth with soy sauce and toasted sesame oil!
A handful of fresh greens — like sliced green onions, fresh spinach, or baby bok choy
Condiments — Use anything your heart desires! Try chili crisp, sesame seeds, black vinegar, cilantro, and more!
Is this an authentic recipe?
No, this is not an authentic dumpling soup, but we highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, check out these recipes for authentic Chinese potstickers and Xiaolongbao (soup dumplings), Korean mandu, and Japanese gyoza.
What kind of dumplings to buy
Most grocery stores offer a variety of frozen dumplings options of different sizes, shapes, and fillings (usually pork, vegetable, shrimp, or a combination of those flavors)—and any type of frozen dumpling will work for this recipe. If you’re operating on an extra-tight budget, visiting an Asian grocery store is a great place to find a wider selection, larger quantities, and even lower prices.
How to know the dumplings are fully cooked:
Frozen dumplings are usually on the smaller side, so they cook quickly when added to boiling broth. However, since our suggested cook time is only based on the handful of brands we’ve tried (and there are so many others!), I highly recommend consulting the package directions on your dumplings to ensure you are cooking them long enough—as well as checking the suggested serving size to make sure you are preparing enough for two people.
Are the leftovers ANY good?
I would not recommend saving these leftovers. As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four. Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night!
Take your Dumpling Soup to the next level
Some great flavor and topping additions for this soup are:
Cubed tofu, cooked chicken, or another prepared protein
Mushrooms, or other fresh or frozen vegetables
Half of a hard-boiled egg
Fish sauce
Kimchi
Cilantro
Mirin
Rice Vinegar or Lime Juice
Miso paste
A prepared sauce like Scheuzan chili oil, chili garlic sauce, sriracha, teriyaki sauce, or a prepared “dumpling sauce”
Sesame seeds, crushed nori, or a store-bought Furikake blend
My go-to Topping combinations
Plan to add any extra condiments and toppings directly to each serving bowl, so each person can mix and match them to suit their tastes. My go-to topping combinations are (per bowl):
Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
Split the soup into 2 serving bowls and top with any desired condiments.
*You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.**We use Better Than Bouillon mixed to make all of our broths. If substituted with a low-sodium broth, the final dish may need more salt. ***or baby bok choy
How to Make easy dumpling soup – Step by Step Photos
In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat. You should also add the fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften.
Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings. Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to insure this will be enough time to cook them all the way through — at the same time, also check the nutrition label to make sure you add the correct amount for two servings.)
Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.
Split the soup into two serving bowls and top each bowl with your desired garnishes. We chose to sprinkle ours with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp!
It feels like meat is getting more and more expensive every day, y’all. But you know what is still cheap? LENTILS. 🙌 I know we’ve sung their praises a thousand times, but lentils are cheap, versatile, and will keep you full all. day. long. So they’re a great substitute for meat in bolognese, whether you’re vegan or not. This lentil bolognese is rich, hearty, full of big savory flavor, and budget-friendly!
What is Bolognese
Bolognese is a super rich Italian meat sauce reigning from the city of Bologna, Italy. Typically, this sauce starts with finely diced vegetables (onion, celery, carrot) that are cooked down with fatty beef and pork. Tomatoes or tomato sauce are added to give the ragú a tomato base, and white wine and milk are added to give the sauce extra richness. This extra lush sauce is typically served over pasta.
Because meat is getting so darn expensive these days, we decided to make a bolognese-like sauce using lentils instead of meat. The lentils make the bolognese sauce extra hearty for pennies on the dollar, and also add a great dose of fiber. We made sure to add tons of delicious herbs and spices, as well as some rich coconut milk, to make this lentil bolognese just as rich and flavorful as its meaty counterpart.
What kind of lentils to use
You’ll want to use red lentils for this recipe because they break down quickly, helping the sauce thicken up and get extra rich. They’ll retain just enough texture to feel “meaty,” without looking like lentils. The red/orange color of the cooked lentils also helps the bolognese sauce retain a nice deep red/brown color.
How to Serve Lentil Bolognese
Serve this hearty sauce over a pile of your favorite pasta, with some garlic bread and a light salad on the side. Because this sauce is so rich and thick, it pairs really well with larger pasta shapes, like rigatoni or tagliatelle because it clings well to pasta even without lots of ridges or crevices.
Finely dice the onion, carrot, and celery. Mince the garlic.
Add the olive oil, onion, celery and carrot to a large pot. Sauté the vegetables for about 5 minutes over a medium until the onions are translucent and the vegetables have softened.
Once vegetables have softened, add the minced garlic, crushed red pepper and walnuts to the pot. Saute for 2 minutes over medium-low heat, or until the garlic is fragrant.
Add the lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt, sugar, pepper, and vegetable broth to the pot. Mix everything together and bring the sauce to a boil.
Reduce the heat to low and simmer, semi covered with a lid, stirring occasionally for 20-25 minutes. After about 25 minutes the lentils should be soft and the sauce thickened. If the sauce is still too thin for your liking, continue simmering until it has reached your desired consistency.
Once the bolognese has reached your desired consistency and texture, stir in the coconut milk and simmer for another 5 minutes. Taste the bolognese and add salt to taste. Turn off the heat. The bolognese will continue to thicken as it cools.
How to Make Lentil Bolognese – Step by Step Photos
Finely dice one yellow onion, one carrot, and one stalk celery, and mince four cloves of garlic.
Add 2 Tbsp cooking oil to a large pot and heat over medium. Add the onion, celery, and carrot and sauté until the vegetables are soft and the onions are translucent.
Add the minced garlic, ¼ tsp crushed red pepper, and ½ cup finely chopped walnuts. Sauté over medium-low heat for about two minutes more.
Add 1 cup uncooked red lentils, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, 1 Tbsp sugar, 1 tsp garlic powder, ¼ tsp black pepper, one 14.5 oz. can crushed tomatoes, and 3 Tbsp tomato paste to the pot. Add 3 cups vegetable broth and stir to combine.
Allow the sauce to come up to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
After about 25 minutes, the lentils should be soft and the sauce should be thick. If the sauce is still too thin for your liking, allow the sauce to simmer a bit longer. If the lentils are not yet soft, continue to simmer, adding a small amount of water as needed to prevent it from drying out.
Once the sauce is thickened, stir in ½ cup full fat coconut milk and simmer for 5 minutes longer.
We’re still deep into cozy soup season, so I’m enjoying my pasta soup style this evening in this super creamy tortellini soup. It’s got a rich and creamy tomato-based broth, hearty cheese tortellini to sink your teeth into, a medley of veggies, and everything you’re going to want on a chilly winter night. Plus, the leftovers are awesome, so come lunchtime tomorrow, you’ll be really glad you made it. ;)
What’s in Tortellini Soup
This soup, at its core, is super basic, but the ingredients add up to big flavor and a hearty bowl that will keep you full. Here’s a quick rundown of the ingredients in this delicious tortellini soup:
Vegetables: This soup starts like many other soups with a mirepoix (onion, celery, and carrot) plus a little garlic for good measure.
Tomatoes: I’ve added two tomato products to this soup, tomato paste and crushed tomatoes. The tomato paste helps thicken the broth and gives a deep tomatoey flavor, while the crushed tomatoes give the soup volume and a little more texture.
Vegetable Broth: Vegetable broth gives this soup volume and dimension to the flavor.
Italian Seasoning: I kept the seasoning simple here by using an Italian seasoning blend instead of using several individual spices. If you don’t have Italian seasoning, you can substitute it with a mix of basil and oregano.
Cheese Tortellini: The star of the show! I used a bag of frozen small cheese tortellini to give the soup extra belly-filling power. You can use just about any flavor of tortellini you’d like for this soup.
Heavy Cream: A splash of heavy cream makes the broth extra lush, but you can skip it if you’d like! I love adding the cream because it makes the soup taste like a really rich tomato soup.
Spinach: I finished the tortellini soup off with a couple of handfuls of fresh spinach to give the soup balance and a little more color. You can skip the spinach or add some frozen chopped spinach in its place if you wish.
Buying Tortellini
Tortellini is one of the most expensive ingredients in this soup, so make sure you’re shopping wisely! In most major grocery stores you’ll be able to find tortellini in three places: with dry pasta, in the freezer section (near frozen bread), and with fresh pasta in the dairy case. I find that the frozen tortellini is usually the best price, and you can even use half the amount of tortellini in this recipe if you need to reduce the cost further. If using dry tortellini, you’ll need to boil the tortellini in the soup slightly longer and you may need to add extra water.
What Else Can I Add?
Italian sausage makes a great addition to this soup if you want something a little more meaty, or you could even sauté some bacon in the pot before the vegetables for even more richness. Want to make it extra cheesy? Sprinkle some grated or shredded Parmesan on top of each bowl just before serving.
How to Store Tortellini Soup
After cooking, divide the tortellini soup into single-serving portions and refrigerate until ready to eat. For longer storage, you can transfer the containers to the freezer after they’re fully chilled. To reheat, microwave on high until the soup is heated through, or reheat in a saucepot over medium-low heat, stirring occasionally, until heated through.
Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).
Dice one yellow onion, two carrots, and two stalks of celery. Mince four cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions have softened.
Add four tablespoons of tomato paste to the pot and continue to sauté with the vegetables for about three minutes more.
Add one 28oz. can of crushed tomatoes, 1.5 tsp Italian seasoning blend, and 4 cups vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
Turn the heat up to medium-high, and allow the soup to come up to a simmer. Allow the soup to simmer for 10 minutes, stirring occasionally.
Add one 19oz. package of frozen cheese tortellini to the soup and continue to boil for 3 minutes, or as long as needed according to the package directions to cook the tortellini.
Turn the heat off and stir ½ cup heavy cream into the soup (optional).
Add about four large handfuls of fresh spinach to the soup, then stir it in and allow the spinach to wilt.
Give the soup a taste and adjust the salt or other seasonings to your liking (we added ¾ tsp salt and ¼ tsp freshly cracked pepper).
I like my tortellini soup garnished with a light sprinkle of Parmesan and some freshly grated black pepper. 😋
Chilly weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM.
This fiber-packed dish is the perfect plant-based meal for cooler days, …
Chilly weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM.
This fiber-packed dish is the perfect plant-based meal for cooler days, or any time you’re craving a warm bowl of nourishment! Just 1 pot and 30 minutes required!
This hearty, 1-pot black bean chili begins with a naturally sweet and savory base of sautéed onion, bell pepper, and garlic.
