chubby vegans.

veganfoody:

Cheesy Veggie Bake with Crispy Oat Topping

[image: a pie with a lattice top and filled with a dark red filling.]

veganrecipeinspiration:

Blackberry Lime Pie

2 Tbsp vegan buttery spread, softened
2 Tbsp flour
1/2 cup sugar, organic *
1 1/2 Tbsp arrowroot powder (the more natural version of corn starch)
2 Tbsp lime juice + pinch of zest
3 cups fresh blackberries
2 cups fresh strawberries

1 pie crust – vegan pie crust recipe on Healthy. Happy. Life.
spelt flour crust was used in the photos

*Tip: for vegan dessert recipes use organic sugar – find out why in this quick tip video on Healthy Happy Life

Directions:

*prepare your crust according to recipe, link above – or pull a pre-made crust.

1. Preheat oven to 400 degrees.
2. Add all the filling ingredients to a large bowl. Toss well. Allow to sit for a few minutes while you work on your crust.
3. Roll out dough – use two separate balls of pre-made crusts for a lattice design.
4. Pour filling into bottom layer crust.
5. Roll out second ball and slice into thin strips – you can do this using a pre-made crust as well.
6. Apple top layer crust strips in a lattice design.
7. Bake at 400 degrees for 30 minutes. Then turn heat down to 350 and bake for another 20-30 minutes. If the crust starts to burn, ass foil to the edges.
Allow at least 3 hours for pie to cool before serving. Store in the fridge.

[image: creamy soup in a bread bowl with a green garnish.]

aalisvolatpropriiss:

Vegan Ivar’s Clam Chowder

ingredients

4 cups vegetable stock
2 tbsp lemon juice1 pound coarsely grated white mushrooms
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
1/2 cup finely chopped Smart Bacon3/4 cup vegan margarine (Earth/Smart Balance)
3/4 cup flour
3 cups unsweetened soy milk, warmed
1 cup non-dairy plain creamer1 teaspoon salt, to taste
1 dash pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder1/2 teaspoon sugar

directions

1. In a medium saucepan, combine vegetable stock with the lemon juice, mushrooms, onions, celery, Smart Bacon and potatoes. 
2. Simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. 
3. In a large saucepan, melt the margarine. 
4. Add flour and stir in to the margarine. 
5. Slowly whisk in the warm soy milk and creamer. 
6. Cook and whisk until smooth and thick, about 5 minutes. 
7. If you want a thinner chowder, add 1/2 to 3/4 cup water or vegetable stock. 
8. Combine the vegetables with their cooking liquid, salt, pepper, onion powder, garlic powder and sugar to the pan.
9. Stir well and adjust the seasonings if necessary.

Vegan Mexican Wedding Cakes