We’re excited to introduce our Vegan Mushroom Stroganoff Gnocchi in our new Sunday Slow Cooker series! This classic dish features savory mushrooms, white-wine gravy, and vegan sour cream, all made effortlessly in the slow cooker. Just mix a simple flour slurry, add the ingredients, and after a few hours, enjoy a rich, herby sauce. Potato gnocchi cooks in the sauce during the last half hour, making for a complete meal with only about 10 minutes of prep time. Enjoy this easy, delicious one-pot wonder!

Why You’ll Love This Recipe

• Truly hands-off. No sautéing or laboring over the stove. Everything goes straight into the slow cooker, and you’ve got the next few hours to yourself. 
• One pot, minimal cleanup. The gnocchi cooks directly in the sauce, so you don’t need a separate pot of boiling water. Besides the slow cooker and measuring utensils, you’ll only have one small bowl to wash.
• Deep, savory flavor. Vegan beef broth, soy sauce, nutritional yeast, and a little Dijon build deep umami flavor, while fresh thyme and bay leaves keep it herby and aromatic.
• Easy to customize. Add carrots and celery, make it gluten-free, or skip the gnocchi and serve the stroganoff over mashed potatoes, rice, or with wheat pasta.

Ingredients You’ll Need

Here’s a quick breakdown of what goes into this slow cooker mushroom stroganoff. You’ll find the full measurements in the recipe card at the bottom of the post. 

• Mushrooms: The star of the show. Cremini (baby bella) mushrooms give the meatiest texture, but white button mushrooms or a mix of your favorites work well too.
• Onion and garlic: A simple aromatic base. Six cloves of garlic might sound like a lot, but the flavor mellows over a few hours of slow cooking.
• Flour and dry white wine: Whisk the flour into a slurry; the wine adds a bright, tangy note. We like to use a dry wine like Sauvignon Blanc. To make sure the wine you’re using is vegan, we recommend a resource like Barnivore to verify. 
• Vegan beef broth: This gives the gravy its rich, savory base. Look for a “no beef” broth or bouillon base. Vegetable broth will work in a pinch, but the flavor won’t be quite as deep. We prefer using the Better Than Bullion “No Beef” base. 
• Soy sauce, nutritional yeast, and Dijon mustard: A trio of flavor boosters that add savory depth with a subtle tang.
• Fresh thyme and bay leaves: Classic herbs that infuse the sauce as it simmers.
• Gnocchi: Shelf-stable potato gnocchi cooks right in the sauce at the end. Double-check the label, since some brands may contain egg or cheese.
• Vegan sour cream: Stirred in at the end for that signature creamy, tangy stroganoff finish. We use Kite Hill dairy-free sour cream. 
• Fresh parsley: For a fresh, colorful garnish.

Equipment Needed

• Slow cooker
• Small mixing bowl
• Whisk
• Chef’s knife and cutting board

Serving Suggestions

This stroganoff, including cooked gnocchi, is a complete meal on its own. However, it also pairs wonderfully with a simple side dish. Serve with a crisp green salad, pan-fried asparagus, green beans, or slices of crusty bread to soak up the extra sauce. Alternatively, you can skip the gnocchi and serve the stroganoff over rice or mashed potatoes.

Storage Instructions

Store leftovers in an airtight container in the refrigerator; they last up to 4 days. Keep in mind that the gnocchi will continue to absorb the sauce as it sits, so when reheating on the stovetop over medium-low heat or in the microwave, add a splash of broth to help maintain the desired consistency. We don’t recommend freezing this dish, as the gnocchi and sour cream don’t thaw well.

Recipe FAQs

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We hope this slow cooker stroganoff makes your meals this weekend a little easier and cozier. If you try it, leave a comment and rating below to let us know how it turned out. And don’t forget to snap a photo, tag us on Instagram @sweetsimplevegan and @consciouschris, and use #sweetsimplevegan so we can see your creations!

Slow Cooker Mushroom Stroganoff Gnocchi (Easy + Vegan)

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• Author: Sweet Simple Vegan
• Total Time: 2 hours 40 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

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This easy Vegan Mushroom Stroganoff is our classic one-pot favorite, made even more hands-off in the slow cooker. Meaty mushrooms simmer low and slow in a savory, herby gravy, then finish with pillowy gnocchi and vegan sour cream. If you’re a mushroom lover, you’ll want to try this creamy comfort-food recipe tonight! 

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Ingredients

For the Stroganoff

• 1/2 medium yellow onion, finely diced
• 6 garlic cloves, finely minced
• 16 ounces mushrooms, sliced
• 1/4 cup all-purpose flour
• 3/4 cup vegan dry white wine (we used a Sauvignon Blanc)
• 3 cups vegan beef broth
• 1 tablespoon fresh thyme leaves (stems removed)
• 1 tablespoon soy sauce
• 3 bay leaves
• 3 tablespoons nutritional yeast
• 1 teaspoon Dijon mustard

For Finishing

• 32 ounces shelf-stable potato gnocchi
• 3/4 cup vegan sour cream
• Salt and black pepper, to taste
• Fresh parsley, finely chopped (for garnish)

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Instructions

1. Make the slurry. In a small bowl, whisk the flour into the white wine until smooth and free of lumps.
2. Load the slow cooker. Add the onion, garlic, mushrooms, vegan beef broth, thyme, soy sauce, bay leaves, nutritional yeast, and Dijon mustard. Pour in the flour slurry and stir well to combine.
3. Slow cook. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, until the mushrooms are tender and the sauce has thickened.
4. Add the gnocchi. About 20 to 30 minutes before the stroganoff is done, stir in the gnocchi. Cover and continue cooking until the gnocchi is tender.
5. Stir in the sour cream. Turn off the slow cooker and remove the bay leaves. Stir in the vegan sour cream until combined and creamy. Season with salt and black pepper to taste.
6. Serve. Serve warm, garnished with fresh parsley. Enjoy!

Notes

• Broth amount: Since liquid doesn’t evaporate in the slow cooker, this version uses less broth than our stovetop recipe. If the sauce is too thick, stir in more broth 1/4 cup at a time.
• Extra flavor: For a deeper, browned flavor, sauté the onion, garlic, and mushrooms in 2 tablespoons of oil for 5 minutes before adding them to the slow cooker.
• White wine: The wine won’t reduce in the slow cooker, so its flavor will be a bit more pronounced. For a milder sauce, replace the wine with more vegan beef broth plus 1 teaspoon of lemon juice. To make sure your wine is vegan, check Barnivore.
• Gnocchi: Some gnocchi brands contain egg or cheese, so check the label.
• Add veggies: Carrots and celery are both great additions! Finely chop 1 large carrot and 1 rib of celery and add them in step 2.
• Serving options: Skip the gnocchi and serve the stroganoff over rice, mashed potatoes, or your favorite egg-free pasta (cooked separately).
• Gluten-free: Use 1 1/2 tablespoons cornstarch instead of the flour, swap soy sauce for tamari, and use gluten-free gnocchi. Double-check that your broth is gluten-free.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The gnocchi will continue to absorb the sauce, so add a splash of broth when reheating. Freezing is not recommended.

• Prep Time: 10 minutes
• Cook Time: 2 Hours 30 Minutes
• Category: Dinner
• Method: crockpot, slow cooker

The post Slow Cooker Mushroom Stroganoff Gnocchi (Easy + Vegan) appeared first on Sweet Simple Vegan.

This Cheesy Vegan Buffalo Chicken Pasta Bake is the newest recipe in our Lazy Trader Joe’s Meals series, and it might be the simplest one yet. Using a few grocery-store shortcuts, crispy meatless nuggets mix with pasta in a spicy, creamy buffalo sauce made with just two ingredients: buffalo sauce and vegan cream cheese. Sweet roasted red peppers and red onion balance the heat, while a layer of vegan mozzarella is broiled until melty and bubbly. This dish captures all the flavors you love about buffalo chicken dip, transformed into a convenient pasta dinner that comes together in just one skillet.

Why You’ll Love This Recipe

• One Trader Joe’s run, little effort. Just chop a few onions, peppers, and nuggets, and you’re just about done! 
• Creamy with the perfect kick. Vegan cream cheese mellows the buffalo sauce, creating a rich, spicy coating that enhances every bite.
• Melty, bubbly cheese on top. A few minutes under the broiler gives a golden, cheesy pasta bake finish without a long bake time.
• A guaranteed crowd-pleaser. This dish is ideal for game day, potlucks, or buffalo chicken dip lovers alike. 

Ingredients You’ll Need

Here’s a brief overview of the ingredients for this pasta bake. Full measurements are in the recipe card below.

• Meatless nuggets: Cook the vegan nuggets until crispy, then chop them into bite-sized pieces.
• Pasta: Any pasta shape works, but shorter varieties like penne, rigatoni, or cavatappi hold the creamy sauce particularly well.
• Red onion: Adds sharpness and texture.
• Roasted red bell peppers: Jarred roasted peppers add sweetness and color, balancing the spicy sauce.
• Buffalo sauce: The star of the show. Some buffalo sauces are made with butter, so check the label.
• Vegan cream cheese: Melts into the buffalo sauce, making it rich and creamy while balancing the spice. 
• Vegan mozzarella shreds: Sprinkled on top and broiled until melted and bubbly.
• Fresh parsley: For a pop of color and freshness.

Equipment Needed

• Large pot
• Colander
• Sheet pan or air fryer (for the nuggets)
• Deep 12- or 14-inch oven-safe skillet
• Chef’s knife and cutting board

Serving Suggestions

This pasta bake is a complete meal on its own, but it’s even better paired with a classic buffalo-style side. Drizzle it with vegan ranch dressing and serve it alongside celery and carrot sticks to recreate the full wing night experience. A crisp green salad, roasted broccoli, or garlic bread also complements the dish perfectly.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or bake in a covered dish, adding a splash of water or non-dairy milk to restore the creamy sauce. While the nuggets may soften over time, their flavor remains just as delicious. We do not recommend freezing, as the breaded nuggets may become soggy once thawed.

Recipe FAQs

More Easy Meals We Know You’ll Love

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Cheesy Vegan Buffalo Chicken Pasta Bake (Lazy Trader Joe’s Meal)

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We hope this buffalo chicken pasta bake becomes your new favorite lazy dinner! If you try it, leave a comment and rating below to let us know how it turned out. And don’t forget to snap a photo and tag us on Instagram @sweetsimplevegan and @consciouschris, and use the hashtag #sweetsimplevegan so we can see your creations!

Cheesy Vegan Buffalo Chicken Pasta Bake (Lazy Trader Joe’s Meal)

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• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

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This Cheesy Vegan Buffalo Chicken Pasta Bake is a lazy Trader Joe’s dinner at its best. Crispy meatless nuggets and pasta get tossed in a spicy, creamy buffalo sauce with roasted red peppers, then topped with vegan mozzarella and broiled until melty and bubbly. It’s buffalo chicken dip in pasta form!

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Ingredients

For the Pasta Bake

• 1 bag (13.5 ounces) vegan meatless nuggets of choice
• 16 ounces short pasta of choice
• 1 tablespoon olive oil
• 1/2 medium red onion, diced
• 3 jarred roasted red bell peppers, drained and chopped
• 1 bottle (8.5 ounces) vegan buffalo sauce
• 1 container (8 ounces) vegan cream cheese

For Topping

• 1 bag (7 ounces) vegan mozzarella shreds
• Fresh parsley, chopped, for garnish

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Instructions

1. Cook the pasta and nuggets. Cook the pasta according to the package directions until al dente, reserving 1/2 cup of the pasta water before draining. While the pasta cooks, cook the nuggets according to the package directions until crispy.
2. Sauté the veggies. Heat the olive oil in a large, deep, oven-safe skillet over medium heat. Add the red onion and roasted red peppers and sauté for 3 to 4 minutes, until the onion softens.
3. Make the buffalo sauce. Add the buffalo sauce and vegan cream cheese to the skillet. Stir until the cream cheese melts and the sauce simmers.
4. Combine everything. Preheat the broiler, placing the oven rack about 6 inches from the heat. Chop the cooked nuggets into bite-size pieces. Add the pasta and chopped nuggets to the skillet and stir until everything is coated in the sauce. If the sauce seems too thick, stir in reserved pasta water, a splash at a time.
5. Top and broil. Sprinkle the vegan mozzarella shreds evenly over the pasta. Transfer the skillet to the oven and broil for 4 to 5 minutes, until the cheese melts and bubbles.
6. Garnish and serve. Carefully remove the skillet from the oven, since the handle will be very hot. Top with fresh parsley and enjoy!

Notes

• Buffalo sauce: Some buffalo sauces contain butter, so check the label. For a milder pasta bake, start with half the bottle and add more to taste.
• No oven-safe skillet? Transfer the pasta to a 9×13-inch baking dish, top with the mozzarella shreds, and broil as directed.
• Nuggets: Cook the nuggets until extra crispy so they hold some crunch once they’re tossed in the sauce. Vegan chicken tenders or strips also work well.
• Gluten-free: Use gluten-free pasta and gluten-free vegan nuggets, and check that your buffalo sauce, cream cheese, and mozzarella shreds are gluten-free.
• Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Add a splash of water or non-dairy milk when reheating. Freezing is not recommended.

• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Category: Dinner
• Method: Stove Top and Oven
• Cuisine: American

The post Cheesy Vegan Buffalo Chicken Pasta Bake (Lazy Trader Joe’s Meal) appeared first on Sweet Simple Vegan.

If you’re tired of the same old boring holiday side dishes, these cacio e pepe mashed potatoes are the answer. Best of all, they’re simple to make and require just a handful of everyday ingredients. Toast freshly cracked black pepper in vegan butter, then pour it over your fluffy golden potatoes, mash with the other ingredients, and wait for the magic. Once you try these, it will be hard to have mashed potatoes any other way! 

Why You’ll Love This Recipe

• Restaurant-quality at home. Toasting your freshly cracked black pepper in butter completely transforms the flavor. This two-minute step takes the whole recipe to the next level.
• Perfect for leftovers. We all love holiday leftovers, and thankfully, these cacio e pepe mashed potatoes reheat beautifully, so make a big batch and enjoy them throughout the week. 
• Serve a crowd with ease. One pot serves up to 8 people, and this recipe scales easily, so you can serve a large crowd without worry.  

Ingredients You’ll Need

• Yukon gold potatoes: We prefer these over russet potatoes because they’re more buttery and creamy. They also have thin skin and are less starchy, so they have a beautiful texture after mashing.
• Vegan butter: As with most of our recipes, stick butter is best for these cacio e pepe mashed potatoes. We recommend the olive oil-based Country Crock plant butter. This provides most of the recipe’s richness and helps us toast the black pepper. 
• Black pepper: The key to making these mashed potatoes shine. We recommend freshly grinding your black pepper instead of using pre-ground. This will give a bright, pungent, floral flavor.
• Vegan parmesan: We love the Violife block wedge of parmesan for this recipe. Use a microplane to grate it finely so it melts seamlessly into the potatoes. You can also use a homemade cashew parmesan, or a pre-shredded store-bought variety from a brand like Follow Your Heart.
• Nutritional yeast: Adds a more savory, cheesy flavor alongside the parmesan.
• White miso paste: Helps provide depth of flavor and umami to replace traditional dairy parmesan. Make sure you’re using white miso, which is more subtle, rather than red, which would overpower the flavor. 
• Unsweetened plant milk: Helps add substance to the mashed potatoes. We recommend pouring it over warm to prevent the potatoes from cooling off. Almond or oat milk works great, but make sure you’re using unsweetened. Soy milk, even unsweetened, may add a subtle sweet flavor you want to avoid.

Equipment Needed

• Large pot
• Colander
• Small saucepan
• Potato masher or potato ricer
• Box grater or microplane
• Serving bowl

Serving Suggestions

These cacio e pepe mashed potatoes are best served alongside your favorite roasted or braised protein. We recommend our Miso Maple Braised Tempeh. They also make the perfect holiday side dish and pair well with a holiday roast, pan-fried asparagus, or our lentil wellington recipe.  

While those don’t need gravy to shine, you can use our quick and easy gravy, or our savory mushroom gravy if you’d like. 

Storage Instructions

• Refrigerator: Cooled potatoes can be stored in a sealed container for up to 4 days
• Freezer:  The fat content in these potatoes helps them freeze better than most traditional mashed potatoes. Add them to an airtight container and freeze them for up to 2 months. When serving, thaw in the fridge overnight before reheating.
• Reheating: Cover your potatoes in a baking dish and heat in an oven at 350ºF for 20 to 25 minutes. Add a splash of plant milk as needed if they’re too dry. Reheating your mashed potatoes in a pan over medium-low heat also works well.  For a slow cooker option, you can add them in the morning and let them come to temperature for about 2 hours. 

Recipe FAQs

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Appetizers and Sides

Easy Homemade Cranberry Sauce (Ready in 10 Minutes)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

Cacio e Pepe Mashed Potatoes

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• Author: Sweet Simple Vegan
• Total Time: 35 minutes
• Yield: 8 Servings 1x
• Diet: Vegan

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If you’re tired of the same old boring holiday side dishes, these cacio e pepe mashed potatoes are the answer. The best part? They’re simple to make and require just a handful of everyday ingredients. Toast freshly cracked black pepper in vegan butter, then pour it over your fluffy golden potatoes, mash with the other ingredients, and wait for the magic. Once you try these, it will be hard to have mashed potatoes any other way! 

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Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon salt, for the water while boiling
• 1/2 cup vegan butter
• 2 teaspoons freshly cracked black pepper
• 1/4 cup unsweetened plant milk, warmed
• 1/2 cup vegan parmesan, finely grated
• 1/4 cup nutritional yeast
• 1 tablespoon white miso paste
• Salt, to taste

For Serving:

• 2 tablespoons vegan parmesan
• 1/4 teaspoon freshly cracked black pepper

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Instructions

1. Boil the potatoes. Add the potatoes to a large pot. Cover with about 2” of cold water, up to 2” above the potatoes. Salt the water generously and bring it to a boil over high heat. Reduce to a simmer and cook for 15-18 minutes, or until fork-tender.
2. Dry them out. Add the potatoes back to the warm pot for 1 minute, gently shaking to release the steam.
3. Toast the pepper. Melt the vegan butter in a small saucepan over medium heat. Add in freshly cracked black pepper and toast for 1 to 2 minutes. 
4. Mash. Pour the peppery butter over the potatoes and mash or rice them to your preferred texture. We like ours a little more rustic. 
5. Fold in the remaining ingredients. Add the vegan parmesan, nutritional yeast, and white miso, then add the warm plant milk ¼ cup at a time until the potatoes reach your desired consistency.
6. Taste and finish. Season with additional salt and pepper to taste, and finish off with additional parmesan and freshly cracked black pepper.

Notes

• Freshly ground pepper is key: Pre-ground black pepper won’t give you the same beautiful aroma. If pre-ground is your only option, reduce it to 1 ½ teaspoons instead of 2. 
• Miso matters: White miso adds the deep aged flavor that replaces traditional dairy parmesan. Don’t skip this addition if you can! 
• Texture: For super smooth potatoes, use a potato ricer. For more rustic potatoes, a hand masher will do the trick.
• Make it ahead of time: Since these reheat well, you can make them up to 2 days in advance. Reheat them in a covered baking dish at 350 degrees until warmed through. Mix in a splash of plant milk if needed.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Holiday, Side Dish
• Method: Stove Top
• Cuisine: American, Italian

The post Cacio e Pepe Mashed Potatoes (Easy, Dairy-free & Vegan) appeared first on Sweet Simple Vegan.

We love our classic Vegan Pot Pie, but making the filling and baking it takes a lot of hands-on time. This slow cooker soup offers the same delicious flavors with much less effort. It combines chickpeas, vegan chicken (if you’d like), Yukon gold potatoes, carrots, celery, and onion, all simmering all day in a flavorful, herby broth. At the end, you’ll stir in a creamy dairy-free milk mixture and sweet peas. As the soup thickens, bake puff pastry squares on top for a flaky, golden crust. This is the newest recipe in our Sunday Slow Cooker series, and a simple way to enjoy pot pie any night.

Why You’ll Love This Recipe

• All the pot pie flavor, no crust to roll out. A sheet of store-bought puff pastry provides a golden, flaky topping in about 15 minutes.
• A crust that stays crisp. Because the pastry squares bake separately, they stay perfectly flaky instead of getting soggy on top of the soup.
• Hearty and protein-packed. Chickpeas are filling on their own, but you can add vegan chick’n for an extra protein boost.
• Mostly hands-off. Place the ingredients in the slow cooker, walk away, and return to stir in the creamy finishing ingredients.

Ingredients You’ll Need

Here’s a quick overview of the ingredients. Full measurements are in the recipe card below.

• Chickpeas – The main protein in this soup holds its shape during the long cooking time and adds a hearty bite.
• Vegan chicken (optional) – To achieve a classic chicken pot pie feel, add your favorite vegan chicken. Soy curls are a great option, too.
• Yukon gold potatoes – They maintain their shape while cooking and have a creamy texture perfect for this soup.
• Onion, carrots, celery, and garlic – Classic pot pie veggies.
• Vegan chicken-style broth – Adds a savory, classic pot pie flavor. We prefer Better Than Bouillon No Chicken Base, but vegetable broth works too.
• Thyme, rosemary, and bay leaf – The herbs that give it the authentic flavor of a traditional pot pie.
• Non-dairy milk and flour – Whisk together, then stir in at the end to thicken the broth and make it creamy. Use your choice of unsweetened plant milk.
• Frozen peas – Add at the end to keep them sweet and bright green.
• Vegan butter – Adds richness to the finished soup.
• Vegan puff pastry – Our quick way to get a flaky, golden crust. Many store-bought brands are unintentionally vegan, but always verify the label.

Equipment Needed

• Slow cooker
• Sheet pan
• Parchment paper
• Medium mixing bowl
• Whisk
• Vegetable peeler
• Chef’s knife and cutting board

Serving Suggestions

This soup is a complete meal on its own, packed with hearty chickpeas, potatoes, and vegetables. Top it with a square of puff pastry for added texture, or serve with warm vegan biscuits. A simple green salad dressed with a bright vinaigrette makes an excellent side dish that balances the creamy soup.

Storage Instructions

Leftover soup will keep in an airtight container in the refrigerator for up to 4 days. Store the puff pastry squares separately at room temperature, loosely covered, and re-crisp them in the oven for a few minutes before serving. The soup will thicken as it sits, so add a splash of broth when reheating on the stovetop over medium-low heat. We don’t recommend freezing this soup, since the potatoes and creamy broth can change texture once thawed.

Recipe FAQs

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We hope this pot pie soup becomes a winter staple in your home! If you try it, please leave a comment and rating below to let us know how it turned out. Don’t forget to snap a photo and tag us on Instagram @sweetsimplevegan and @consciouschris, and use the hashtag #sweetsimplevegan so we can see your creations!

Slow Cooker Vegan Chicken Pot Pie Soup

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• Author: Sweet Simple Vegan
• Total Time: 4 hours 30 minutes
• Yield: 6–8 Servings 1x
• Diet: Vegan

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All the comfort of pot pie without rolling out a crust. Chickpeas, vegan chicken, potatoes, and classic vegetables simmer in a creamy, herbed broth, topped with flaky puff pastry squares for a golden-crust experience.

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Ingredients

For the Soup

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 10 ounces frozen vegan chicken (optional)
• 1 pound Yukon gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• 3 carrots, peeled and diced
• 3 celery ribs, diced
• 4 garlic cloves, minced
• 4 cups vegan chicken-style broth or vegetable broth
• 1 cup additional broth (optional, if using vegan chicken)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Finishing

• 1 1/2 cups unsweetened non-dairy milk
• 1/4 cup all-purpose flour
• 1 cup frozen peas
• 2 tablespoons vegan butter

For the Puff Pastry Crust

• 1 sheet vegan puff pastry, thawed

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Instructions

1. Load the slow cooker. Add the chickpeas, frozen vegan chicken (if using), potatoes, onion, carrots, celery, garlic, broth (plus an additional 1 cup if using vegan chicken), thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
2. Slow cook. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender.
3. Thicken it. Remove the bay leaf. If cooking on low, switch the slow cooker to high. In a medium bowl, whisk the flour into the non-dairy milk until smooth, then stir it into the slow cooker along with the peas and vegan butter. Cover and cook for 30 minutes, until thickened. Season with salt and pepper to taste.
4. Bake the puff pastry. While the soup thickens, preheat the oven to 400ºF and line a sheet pan with parchment paper. Cut the puff pastry into 9 squares and arrange them in a single layer on the sheet pan. Bake for 12 to 15 minutes, until puffed and golden.
5. Serve. Ladle the soup into bowls and top with squares of puff pastry. Enjoy!

Notes

• Puff pastry: Many store-bought brands are accidentally vegan. Always double-check the label. For the flakiest results, cut the pastry while it’s still cold.
• Vegan chicken: Frozen vegan chick’n or soy curls both work well. Add them in step 1 along with the additional cup of broth.
• Biscuit option: Serve with vegan biscuits instead of puff pastry.
• Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour, and swap the puff pastry for gluten-free puff pastry or gluten-free biscuits. If using vegan chicken, choose a gluten-free brand.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Store the puff pastry squares separately at room temperature and re-crisp them in the oven before serving. Add a splash of broth when reheating the soup. Freezing is not recommended.

• Prep Time: 15 minutes
• Cook Time: 4 Hours 15 Minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

The post Slow Cooker Vegan Chicken Pot Pie Soup appeared first on Sweet Simple Vegan.

These Olive Chive Cream Cheese Rolls deserve a spot at the top of your baking list. Perfectly soft with an herbaceous cream cheese center and topped with green olives, these rolls are basically a mix between a dinner roll and a savory danish. They come together simply, and even an entry-level baker can whip up a batch effortlessly. We hope you love them as much as we do! 

Why You’ll Love This Recipe

• Approachable for everyone. If you can mix and knead dough, you can make these! They’re easy to make at any baking skill level.
• Perfectly savory. The herby cream cheese center really hits the spot. 
• Impressive presentation. While these olive chive cream cheese rolls aren’t a hassle to make, they look like they’re fresh from a bakery or cafe. 
• The options are endless. Use your favorite olives, add your favorite herbs, or switch up the flavor with roasted garlic or sun-dried tomatoes. The possibilities are endless!
• Feeds a crowd. One recipe makes eight large rolls, making them perfect for brunch or a dinner party. 

Ingredients You’ll Need

For the dough:

• Vegan butter – We like to use the country-crock plant butter sticks for this recipe rather than a dairy-free buttery spread from a tub. 
• Non-dairy milk – Lukewarm milk helps activate the yeast and leaven the dough. We like to use soy milk or almond milk, but any unsweetened plant milk will do.
• Granulated sugar – This feeds and activates the yeast. Use organic sugar if you’d like to ensure it’s not processed through bone char. 
• Active dry yeast – Helps the dough rise and stay nice and fluffy. Always use yeast that isn’t expired. Expired yeast will not activate, and your dough may not rise. 
• All-purpose flour – For the most accurate results, we recommend measuring your flour in grams instead of cups, so if you have a food scale at home, now is the time to use it. 
• Salt – Helps balance the flavor in the savory dough, 
• Vegan parmesan – Folds into the dough to add a unique savory flavor to the rolls. We like to freshly grate the Violife Foods parmesan wedge rather than using a pre-grated vegan parm. 

For the cream cheese filling:

• Vegan cream cheese – Make sure it softens up at room temperature before making the filling. This will help ensure it’s smooth and lump-free. We like to use the Violife Supreme Cream Cheese block or the dairy-free Philadelphia cream cheese. 
• Cornstarch – Helps firm up the filling so the cream cheese doesn’t run and the rolls stay intact. 
• Vegan parmesan – Adds a subtle, salty, nutty depth to the filling. 
• Fresh chives – Brings a bright onion flavor to the filling. We recommend fresh chives over dried. 
• Black pepper – Adds the perfect peppery hint to the filling. We recommend freshly cracked pepper for the best flavor. 

For assembly:

• Non-dairy milk and olive oil – Whisk these two together and brush over the unbaked dough so it gets perfectly golden in the oven.
• Olives – Grab a 10 oz jar of your favorite variety. Castelvetrano are buttery and mild, Kalamata are punchy and briny, and an olive medley gives you a bit of both. Make sure the pits are removed. 
• Chopped chives – For garnishing the finished rolls. 

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Kitchen scale
• Baking sheet
• Parchment paper
• Pastry brush
• Piping bag (optional)
• Flat bottom cup

Serving Suggestions

These are great with brunch or dinner. They pair perfectly with a big bowl of soup or alongside our Brussels Sprout Caesar Salad. You can also serve them with our Tofu Scramble for a hearty brunch with friends. These Olive Chive Cream Cheese Rolls are also perfect on a holiday appetizer table. Of course, you can also eat them straight from the tray for any anytime snack. 

Storage Instructions

• Refrigerator: Keep cooled rolls in an airtight container for up to 4 days. Because the filling contains cream cheese, we don’t recommend leaving these out at room temperature. 
• Freezer: Freeze baked and fully cooled rolls in a single layer, then transfer to a freezer-safe bag for up to 2 months.
• Reheating: Reheat in a 325ºF oven for 8 to 10 minutes, or until warmed through. From frozen, thaw overnight in the fridge first. We do not recommend the microwave, since it can make the dough gummy. 

Recipe FAQs

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Olive Chive Cream Cheese Rolls

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• Author: Chris Petrellese
• Total Time: 2 hours 50 minutes
• Yield: 8 rolls 1x
• Diet: Vegan

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Description

These Olive Chive Cream Cheese Rolls deserve a spot at the top of your baking list. Perfectly soft with an herbaceous cream cheese center and topped with green olives, these rolls are basically a mix between a dinner roll and a savory danish. They come together simply and even an entry-level baker can whip up a batch effortlessly. We hope you love them as much as we do!

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Ingredients

For the dough

• 6 tablespoons melted vegan butter
• 1 cup non-dairy milk, lukewarm
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons active dry yeast (1 standard packet)
• 3 1/2 cups (420g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegan parmesan

For the cream cheese filling

• 8 ounces vegan cream cheese, softened
• 1 tablespoon cornstarch
• 1/4 cup vegan parmesan
• 3 tablespoons chopped chives
• Black pepper, to taste

For assembly

• 2 tablespoons non-dairy milk
• 1 tablespoon olive oil
• 1 (10-ounce) jar olives of choice, pitted
• Chopped chives, for topping

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Instructions

1. Activate the yeast. In a large bowl, add the melted vegan butter, lukewarm non-dairy milk, and sugar. Stir until dissolved, then add the yeast. Set aside for 8-10 minutes to allow the yeast to activate. It will appear foamy when it’s ready.
2. Form the dough. In the same bowl, add the flour, salt, and vegan parmesan, and mix until uniform and a rough dough forms.
3. Knead. Transfer the dough to a floured work surface. Knead for 10 minutes, adding more flour as necessary. The dough should be smooth and bounce back slightly when you poke it.
4. First rise. Place the dough in an oiled bowl, toss to coat, and cover with a damp towel or plastic wrap. Set aside in a warm place to rise for about 1 hour, or until doubled.
5. Make the filling. Meanwhile, add all the filling ingredients to a medium bowl and mix until well combined. Chill until ready to use.
6. Divide and shape. Once the dough has doubled, transfer it to a clean work surface. Divide into 8 equal portions and shape each into a smooth ball.
7. Second rise. Place the dough balls onto a parchment-lined baking sheet, spread evenly apart. Cover with a damp towel or plastic wrap and prove for 45 minutes.
8. Preheat. Preheat the oven to 350ºF.
9. Fill the rolls. Use a glass or flat-bottomed measuring cup to press down the center of each dough ball, creating a well with a border about 1/2 inch wide. Use a spoon or piping bag to add about 2 tablespoons of the cream cheese mixture to each roll. Be careful not to overfill, or the cream cheese will overflow.
10. Add the olives. Press 2-3 olives into the cream cheese center of each roll.
11. Brush with the wash. Mix together the non-dairy milk and olive oil in a small bowl, then brush onto the exposed dough of each roll.
12. Bake. Bake for 30-35 minutes, or until golden brown. Allow to cool for at least 15 minutes.
13. Finish and serve. Top with additional fresh chives and black pepper, then enjoy.

Notes

• Milk temperature: Lukewarm means about 105 to 110ºF. If it feels hot to the touch, let it cool before adding the yeast.
• Olive prep: Pat olives dry before pressing them in. Excess brine will loosen the filling.
• Make ahead: After the first rise, refrigerate the dough overnight. Bring to room temperature for about an hour before shaping.
• Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat at 325ºF for 8 to 10 minutes.

• Prep Time: 2 hours 15 minutes
• Cook Time: 35 minutes
• Category: Appetizer, Baked Goods
• Method: Oven
• Cuisine: American

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