Delicious, creamy, and classic egg-free pudding pie. Made with almond milk and plant-based butter (no tofu). Pudding comes together quickly on the stove, and filling is great in a variety of pie crusts (Oreo, graham, or baked pastry shell). Serves 8.
Homemade vegetarian pot pie with potatoes, carrots, onion, celery, peas, corn, and green beans. A hearty meal with double-crust pastry and flavorful filling with a homemade cream sauce (no condensed soup required). Serves 8. Freezes easily and great for make-ahead. Vegetarian (dairy).
We had some leftover pie dough from our homemade hand pies this weekend (no photos or recipes–merely recipe testing!) so I threw together these fruity-chocolatey cups of delight. Slightly tart cranberries and dark chocolate come together in a mini pie crust for a wonderful fall …