Vegan Gluten Free Lazy Pot Pie


I grew up eating frozen pot pies fairly often. Back when they still came in a metal pie pan and you actually baked them in the oven. My current diet doesn’t allow for most pre-made foods, so I had to come up with my own version. And well, I’m kind of a lazy cook. I’m also self taught and rather uneducated in the “ways” of cooking. So bear with me!! My family really enjoyed this recipe and I hope yours does too. This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.





Vegan Gluten Free Lazy Pot Pie


Base Ingredients

4 medium potatoes

2 large carrots

1 small onion

1 garlic clove, minced

½ cup mushrooms

1 tsp seas salt

¼ tsp pepper

¼ tsp celery seed

1 tsp onion powder

1 tsp garlic powder

½ tsp parsley

¼ tsp paprika

½ cup raw unsalted cashews, soaked (at least 2 hours)

½ tsp lemon juice

1 tsp tapioca starch

½ cup almond milk


Crust Top

1 cup oat flour

1 cup gluten free baking mix (I use Bob’s)

½ tsp sea salt

2 tbls olive oil

2 tbls coconut oil

½ cup water



  1. Cut veggies to desired size. Add all of them to pot. Add enough water just to cover the veggies.
  2. Add garlic, salt, pepper, celery seed, onion powder, garlic powder, parsley, paprika.
  3. Cook on medium heat until veggies are tender. Drain some water if there is a lot left. You don’t want it ti be too soupy when you add the cashew mixture! 
  4. In blender add cashews, water, lemon juice, tapioca starch, and almond milk. Blend well until smooth.
  5. Add blender mix to pot. Simmer until thickened a bit.
  6. Preheat oven to 350.
  7. In a mixing bowl add all crust ingredients.
  8. Roll out to desired thickness (should be the size of whatever casserole dish you are using.) Poke holes with a fork.
  9. Pour base into casserole dish.
  10. Gently place crust on top of casserole.
  11. Bake for 20-30 minutes depending on thickness of crust. Remove from oven and serve.



EASY Vegan Gluten Free Garlic Parmesan BBQ Pizza



I LOVE pizza! But seriously, who doesn’t? My family likes to order pizza now and then, and even though I won’t eat the take-out variety, that doesn’t mean I have to miss out! I came up with this delicious creations over the weekend and I’m still dreaming about it!


Gluten free crust, vegan garlic parmesan sauce, topped with a little BBQ sauce, Brussels sprouts, and onions…. YUM!!! I made a small one, which I ate in one sitting. (It was ONLY 4 pieces!! 😉 ) This recipe is for one twice as large, so would feed two people. If I were feeding the whole family I would double this recipe and make two pizzas. This recipe is vegan, gluten free, soy free, processed sugar free, and corn free.


Easy Vegan Gluten Free Pizza


2 cups gluten free baking flour (I use Bob’s)

1 cup water

1/2 tsp sea salt

1 TBLS olive oil

1 tsp baking powder (I use aluminum free)

1 Tbls Pure Maple Syrup

  1. Preheat oven to 350
  2. Put all crust ingredients in blender and pulse a few times to mix well.
  3. Pour crust mix into well greased baking dish. (I used a glass 11×7 dish that I greased with coconut oil.)
  4. Bake for 15 minutes then remove from oven.


Vegan Garlic Parmesan Sauce

1/4 cup raw unsalted cashews

2 garlic cloves whole +2 garlic cloves minced

1/2 cup water +1/4 cup water

2 TBLS chopped onion

1 TBLS olive oil

1/2 tsp sea salt

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp lemon juice

Pinch curry powder

Pinch tumeric

(I have found the curry and tumeric replace a bit of the “cheesy” flavor. But literally, just use a tiny bit. More is not better.)


  1. Add all ingredients except minced garlic and 1/4 cup water to small sauce pan.
  2. Simmer on low-medium for 10 minutes.
  3. Put into blender and blend until smooth.
  4. Add back to sauce pan. Shake 1/4 cup water in blender cup (to get any extra sauce left over) then add to pan.
  5. Add minced garlic and heat on low for 5 mins. You can add more water a tsp at a time if you want a thinner sauce.


Other Ingredients:

Your favorite BBQ sauce

Steamed Brussels sprouts (sliced)

Sliced Onion

1 TBLS Olive oil

1 TBLS Coconut oil

1/4 tsp Sea salt

1/2 tsp Onion powder

1/2 tsp Garlic powder

1/4 tsp Italian seasoning

1 large garlic clove, minced

Final Instructions:

  1. Mix together oils, spices, salt, and minced garlic. Use spoon to rub around edges of crust, saving a little to drizzle on to at the end.
  2. Add vegan parmesan sauce. Drizzle on a little bbq sauce.
  3. Add toppings. (sliced Brussels sprouts and onion.)
  4. Drizzle with remaining oil mixture
  5. Bake for approx. 10 minutes at 450 or until crust browns slightly and onions cook.
  6. Remove from oven, cut, and enjoy!







Vegan Gyro Salad With Avocado Tzatziki Sauce

I seriously LOVE gyros! Eating vegan doesn’t have to mean I miss out on my faves! In this recipe I replaced the meat with seasoned chickpeas and the yogurt with avocado! This recipe is Vegan, gluten free, soy free, nut free, and processed sugar free.
Vegan Gyro Salad With Avocado Tzatziki Sauce 

1 can organic chickpeas

1 tsp olive oil

1/2 tsp onion powder

1/2 tsp garlic powder 

1/4 tsp cumin

Your favorite salad fixin’s. I used lettuce, tomato, onion, and cucumber.
Avocado Tziatziki Sauce


1 small avocado

1/2 a cucumber, peeled

1 tsp olive oil

1-2 garlic cloves (depending on size)

1/4 tsp sea salt (or more to taste)

Juice of half a lemon

1/4 tsp dill weed

  1. Drain and rinse chickpeas
  2. Heat oil in pan. Add chickpeas. Salt, pepper, and spices. 
  3. Heat for 5 minutes then place on top of your salad. 
  4. Add all Sauce ingredients to blender. Blend until smooth. 
  5. Place sauce on salad and enjoy!!

Vegan Broccoli “Cheddar” Soup

I’ve never been a big soup eater until recent years. I’m not sure why. I really was missing out! This weekend I was sick and craving soup! Normally one might get takeout, buy a can of soup at the store, or ask a relative to make their special soup. These aren’t options for me due to my dietary preferences. The last thing I wanted to do was stray from what I know works for my body, and possibly end up even more ill! So I scraped myself out of bed to create this hearty and delicious broccoli “cheddar” soup! I hope you enjoy! This soup is vegan, gluten free, soy free, and processed sugar free.
Vegan Broccoli “Cheddar” Soup

For soup:

2 medium yellow potatoes (chopped)

2 medium carrots (chopped)

1/3 cup onion (chopped) + 1/2 cup onion (diced)

1 clove garlic + 1 clove minced garlic

1 TBLS olive oil + 1 TBLS olive oil

2 cups broth

2-3 cups chopped broccoli

1/2 cup almond milk

1 tsp sea salt (or more to taste)

1 TBLS tapioca starch

3 TBLS lemon juice

1 1/4 tsp onion powder

1 1/4 tsp garlic powder 

1/4 tsp curry powder 

1/4 tsp turmeric 

1/4 tsp paprika

1/2 cup cashew cream (recipe below)
Cashew Cream


1 cup raw cashews (soaked for 2+ hours before use) 

1/2 cup water

  1. Drain cashews after they have been soaked for at least 2 hours. Add to blender with 1/2 cup water. 
  2. Blend until smooth. Keep refrigerated.

Soup Instructions:

  1. In a sauce pan add potatoes, carrots, 1 garlic clove, and 1/3 cup chopped onion to boiling water. Boil until soft. 
  2. Drain and place in blender, adding almond milk, sea salt, tapioca starch, 1 TBLS olive oil, lemon juice, onion powder, garlic powder, curry, turmeric, and paprika. Blend well, until smooth.
  3. In a soup/sauce pan heat one TBLS olive oil. 
  4. Add 1/2 cup of diced onion and one minced garlic clove. Sautee until softened. 
  5. Add broth and broccoli to pan. Heat on low-medium until broccoli is to your favored tenderness. I heated about 10 minutes. 
  6. Add the “cheddar” blender mixture to pan, stir well. Heat 2-5 minutes on low-medium. 
  7. Stir in 1/2 cup cashew cream. Remove from heat and serve. 🙂

Let me know what you think!!! My family really enjoyed this one. ❤ 

Peanut Butter Squares!!(Vegan, Gluten Free, Soy Free, No processed sugar)


Did your school cafeteria serve these growing up? I practically lived off them during high school. The traditional peanut butter square is full of less than desirable ingredients. I don’t generally consume peanut butter, but pregnancy cravings are tough! So I decided to make a healthed-up version to fit my dietary preferences. I’ve also made these using sunflower seed butter, but that’s expensive and gives me a stomach ache if I over eat it, which I always do. Haha. 
This recipe is vegan, gluten free, soy free, and processed sugar free. 
Peanut Butter Squares
Chocolate Layer:

1/2 cup organic unrefined coconut oil

1/4 cup cocoa powder 

1/4 cup pure maple syrup

1/4 tsp sea salt

1/2 tsp vanilla
Peanut Butter Layer:


2 cups oat flour

1/4 cup organic unrefined coconut oil

1/3 cup organic peanut butter (Check label for sugar)

1/4 cup pure maple syrup

1/2 tsp sea salt

1 tsp vanilla

1/4 cup almond milk

  1. Mix together all chocolate layer  ingredients. Mix until well combined.
  2. In a large mixing bowl, combine all peanut butter layer ingredients. 
  3. Mix until well combined.
  4. Press peanut butter mixture into a dish. Size depends on how thick you like them. I used a 6×8 dish.
  5. Spread chocolate layer evenly over the peanut butter layer.
  6. Chill for at least one hour.
  7. Keep refrigerated as chocolate will melt at room temperature.

Hope you enjoy these as much as my family does!!! 

Homemade Vegan “Sausage”

I’ve been sort of in a rut with my creativity in the kitchen lately. Maybe it’s because I’m so pregnant I could pop, or maybe it’s because I’ve been really focused on my Wellness Coaching biz. Either way, I’m SO bored with the meals I’ve been making. I had to put my brain to use to come up with something different, with out going out for ingredients. 
I’ve tried making vegan pepperoni before, and also a couple different types of vegan sausage, but it just wasn’t doing it for me. After making my “corned beef” for New Years, I realized the key was tapioca starch. The consistency and flavor aren’t PERFECT, so if you’re a regular meateater expecting this to be an exact replica of your beloved sausage, you’ll surely be disappointed. I’m hoping to eventually figure out how to get that sausage SNAP when you bite into it, but that’s still a ways off. This is however, a pretty fine sausage replacement for someone who hasn’t had sausage for over a year, and has a bit of imagination. 😉 I put mine in a skillet with potatos and sauerkraut. This recipe is Vegan, Gluten Free, Soy Free, Processed Sugar Free, and Corn Free. 


1 3/4 cup garbanzo flour

1 cup water

1/2 cup cooked quinoa (pulsed in blender)

1/4 cup water + 1 TBLS tapioca starch mix in

1/2 tsp sea salt (or more if you like it salty)

1 tsp paprika 

1/2 tsp garlic powder

1 tsp onion powder 

1/4 tsp black pepper

1/4 tsp ground star anise (or fennel. I just didn’t have any on hand.)

1/8 tsp crushed red pepper flakes

1/2 tsp honey or pure maple syrup

1/2 tsp sesame oil

1/4 tsp sage

  1. Place all ingredients in sauce pan. Heat on low stiring continuously until very thick. Will be hard to stir. *Some will likely stick to pan. That’s normal.*
  2. Use waxed paper to roll into logs. I made two, but could have done three thinner ones. 
  3. Remove from wax paper and place on dish. Add a little paprika to the outside of “sausages”. Refrigerate for at least two hours before use.
  4. Heat some oil in a pan. Slice “sausages”. Add to pan. Flip when lightly browned. 
  5. When browned on both sides remove from heat. Serve as desired. 

Hope you enjoy!! ❤ 

Vegan Gluten Free Creamy Veggie Soup with Dumplings

My family LOVED  this recipe! Husband even wanted to take leftovers to work, and he’s NOT a leftover type of guy. 
I’m always looking to make healthier alternatives to my favorite comfort foods. It’s not always easy finding recipes that fit my preferences, so I have to be creative. 
This is actually a fairly easy meal to make! All the veggies get boiled in water with some spices, then you add in a milk/cashew/tapioca starch mixture. The dumplings are simple and only take an additional 15 minutes. This recipe is vegan, gluten free, soy free, and processed sugar free. 
Vegan Gluten Free  Veggie Soup with Dumplings 

For soup:

4-5 potatoes, chopped

5 carrots, chopped

One onion, chopped or diced

2 celery stalks, chopped

2 cloves garlic

1 cup mushrooms, chopped 

2 tsp garlic powder

2.5 tsp onion powder

1/8 tsp celery seed

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp parsley

1 tsp sea salt (or more to taste)

1/8 pepper

3/4 cup almond milk

1/2 cup raw unsalted cashews, presoaked

2 TBLS tapioca starch

  1. Soak cashews in water for at least 2 hours before needed.
  2. Add all soup ingredients except milk, cashews, and tapioca starch, to large pot. Add enough water to cover veggies, but not much more.
  3. Boil until veggies start to soften.
  4. Put milk, cashews, and tapioca starch in blender. Blend well.
  5. Add milk mixture to soup. Stir well. Let summer until thickened a bit.

Dumpling Ingredients:

2 cups Bob’s Gluten Free Baking Mix

1 TBLS baking powder (I use aluminum free)

3/4 cup almond milk

1/2 tsp honey or pure maple syrup

1/2 tsp sea salt

1/4 cup melted/semi melted coconut oil 

  1. Mix all ingredients in mixing bowl except coconut oil. 
  2. Add coconut oil and mix well. (I use my hands at this point.)
  3. Form dumplings with hands and gently drop into soup. Soup should still be boiling/simmering.
  4. Once all dumplings are added, cover pot with a lid and leave alone for 15 minutes. *be sure heat isnt too high so you don’t burn the bottom of your soup!
  5. Remove from heat and serve!

Hope you all enjoy this as much as we did! If you have any suggestions on comfort food you’d like to see made vegan/gluten free/ soy free, leave a comment!!