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Originally Posted by sagewinna
Veggie pot pie warmed out bellies last night!
I cooked diced potatoes, carrots, celery, and onion in some water until soft (I used the pressure cooker). I then added sliced portabello mushrooms and some frozen peas to the pot and let it sit until it was all heated through. I added veggie gravy mix (I like the ones by Frontier Herbs, they add nice thickness) then pured it in a casserole dish.
I made a batch of whole wheat biscuit dough and rolled it out the fit the dish, then covered the filling with it. It baked at 450 for 20 minutes and was so good I had it for breakfast too!
Originally Posted by love2all
butternut squash lasagna- omg this is heavenly
bake and puree a squash with nutmeg and the like then use this purree as a filling in a vegan lasagna- we use rice and nutritional yeast cheese and layer it up with lots of sauce and squash.
even my extra picky 5 yo eats these meals!!!
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