Hot Pot Party

Hot Pot – what better way to stuff your face with a whole bunch of food while hanging out with people you like? Cook, eat, drink and chill around the dinner table without having to yell across the kitchen to your guests.

Hot Pot Shmorgasboard |

I don’t have a special hot pot cooker or portable propane burner or anything like that. What I do have is a rice cooker and an extension cord and since I was going for a low-key hangout here, this worked perfectly.

I grabbed some bowls, dipping sauce, chopsticks, a small strainer and a whole big platter of goodies to get cooking.

For the hot pot broth in the rice cooker, I used some instant kombu dashi powder, a veggie boullion cube, some white miso paste, minced garlic, and a few shakes of furikake for good measure.
For the dipping sauce I just mixed together some stuff I had in the fridge – soy sauce, rice vinegar and sesame oil.

If you ask me, this makes the perfect “crappy dinner party” (not that this was crappy, but it was definitely low-key). Cook whatever you feel like, with whatever you have laying around, and chill around the table with your favourite people without trying to impress anyone.

Hot Pot Rice Cooker |

Now, technically this did break one of the crappy dinner party rules as I had been wanting to go to the Asian grocery store in China town to pick up a healthy supply of instant noodles and other goodies, so that’s what me and my friend did during the first part of the day. But sometimes even just going to the grocery store or running errands can be a fun thing to do when you’re with the right people. And I got to pick up some tasty new things to try!

Here we have: gluten balls (yes, the package just read gluten and that’s pretty much what it is…. just pure delicious gluten), enoki, shimeji, shiitake and wood ear mushrooms, two kinds of chinese cabbage and veggie filled dumplings, baby bok choi, baby potatoes, carrot slices, bean sprouts and udon noodles.

Hot Pot Rice Cooker |

Once the rice cooker starts boiling, start throwing stuff in! Add whatever you want to eat, wait for it to cook and then pull it out when it’s done. Keep the lid on when you’re not adding or grabbing stuff so it doesn’t cool off too much. This worked perfectly for us.

Of course, you’ll want to put stuff that takes the longest to cook in first. We added the baby potatoes first before anything else, and they were the last thing to come out of the pot.

Don’t underestimate how frickin tasty that gluten is, either. Try some for yourself. It was sooo tasty, kind of soft but chewy and just dripping with the salty broth. Yum.

Kimchi |

Munch on spicy kimchi, sip your beer and chat while things are cooking away.

Hot Pot Bowl |

Yum! Pull some stuff out of the pot and into your bowl and dip in whatever sauce you like. My usual method is to just put some sauce in the bottom of my bowl and let it get all over everything.

What a fun night! If you have a rice cooker why don’t you try cooking this way for dinner one night? Let me know how it turns out.

This entry was posted in Recipe.

Doritos Tofu

Doritos Tofu Close Up |

Yes, people. YES. These are vegan. Tofu bites breaded with Sweet Chili Heat Doritos. And yes. It tastes as amazing as you think it does.

Doritos Tofu Mise en Place |

You just need a bag of Sweet Chili Heat Doritos – these are the only kind of vegan Doritos. Just as orange as the other flavours, but none of the cheese cultures, buttermilk solids, whey protein concentrate, lactose, lactic acid, nonfat milk solids, or whey protein isolate that’s in regular (Nacho Cheese flavour) Doritos.

Okay, they still contain vegetable oil which MAY potentially contain palm oil which is awful for the rainforests and stuff, so you’re not exactly an angel for making these but still. No cows were enslaved, raped, torn away from their babies or killed for the making of this dish.

Along with your Doritos, gather some tofu (1pkg firm or extra-firm), flour (1/2 cup), corn starch (1 Tbsp), and soy or nut milk (1/2 cup).

Doritos in Food Processor |

Zip those doritos in your food processor for a few seconds until they are the consistency of panko breadcrumbs. I used maybe 2/3 of a full-size bag here. (The rest may have been eaten as full-sized chips…)

Doritos Dust |

Dat Dorito dust….

Get your breading station ready. Flour in the first bowl, mix the corn starch and “milk” together in another bowl, and have your Dorito crumbs ready in a third bowl. I chopped my tofu into different sized shapes to see what would produce the best taste. I tried long thin “steaks,” medium sized cubes and small cubes. It turns out all of them were good.

Breading Station Set Up |

A great tip for breading is to use one hand for wet dipping and one hand for dry dipping and DO NOT mix hands or you will be basically breading your fingers as you go.

I used my right (dominant) hand to drag the tofu through the dry ingredients, and my left hand to dip them into the wet ingredients.

Tofu in Flour |
Since the tofu was kinda wet even after I pressed it for 20 minutes wrapped in a towel, I used my wet (left) hand to pick up the pieces and drop them in the flour. Then I used my dry (right) hand to drag them around in the flour and drop them into the “milk” mixture.

Tofu in Milk |

Using my wet (left) hand I made sure the tofu got nice and soaked on all sides, then picked it up, let it drip for a second and put it into the Dorito crumbs.

Tofu in Dorito Crumbs |

I roll the tofu pieces around with my dry (right) hand. Cover the piece with Doritos all over and press down a little bit to smoosh all those tasty crumbs on.

Press Tofu Into Dorito Crumbs |

Patting the piece down so all the crumbs are nice and adhered.

Doritos Tofu Going Into Oven |

These pieces are ready to go into a 400F oven to cook for around 20-35 minutes. My oven gets extremely hot very quickly so it takes about 20 minutes for me. I flipped them halfway through.

Doritos Tofu Served |

And don’t forget your green veggies… Just because you’re eating Doritos for dinner doesn’t mean you should be a TOTAL slob. (Although I wouldn’t tell anyone…)

Doritos Tofu
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 portions
  • 1 bag Sweet Chili Heat Doritos
  • 1 Package firm or extra-firm tofu
  • ½ cup flour
  • 1 Tbsp corn starch
  • ½ cup non-dairy milk (I use coconut)
  1. Press tofu for 20 minutes to release water. Preheat oven to 400F.
  2. While tofu is pressing, place Doritos in food processor and pulse for a few seconds until you have panko-sized crumbs.
  3. Slice tofu into desired pieces. Thin slices (one block = 8 lengthwise slices) are the easiest, but tiny cubes will provide the best crunchy Doritos-to-tofu ratio.
  4. Mix corn starch and nondairy milk into a bowl. Prepare breading station with a 3 bowls - one for flour, one for milk mixture, one for Doritos crumbs.
  5. Using a separate hand for dry and wet ingredients, drag tofu first through the flour, then dip into milk mixture and finally press into Doritos crumbs.
  6. Place tofu pieces onto parchment-lined baking sheet.
  7. Bake 400F oven for 20-35 minutes. Flip halfway for even cooking.
  8. Serve with a tasty BBQ sauce. Trust me.

Recipe is based off of Bake and Destroy‘s post about Doritos Tofu.

If you have lots of leftover breading and some of your tofu pieces look a little sad, you could try breading them twice. I did that with a few pieces and they were EXTRA Doritos-y and really crunchy and tasty. They came out well and I would recommend doing some normally and some double-breaded to see what you like. Once they’re coated normally, just dip them in the flour again, then the milk, then the Doritos the exact same way.

I also tried frying some of the tofu pieces in coconut oil instead of baking in the oven. I found that cooking them in the oven was a little easier and produced more even results, but frying them was much faster. If you’re short on time or really starving then you could definitely fry them in a few tablespoons of coconut oil in a nonstick pan. Just make sure not to take your eyes off them or they could burn easily.

Doritos Tofu Dipped in BBQ Sauce |

The tofu went really well with some caramelized onion chipotle BBQ sauce I had in the fridge.

Doritos Tofu Leftovers |

And you know I need my leftovers for a work-lunch the next day.

What do you think of this fantastic Doritos-tofu recipe? Let me know in the comments if you’d consider having Doritos for dinner some time. I mean let’s be honest, the tofu is basically a chip-to-mouth delivery system in this recipe but at least you’re getting a bit of calcium, iron and protein with your Doritos.

And trust me this is a recipe any picky-eater, kid or non-vegan would also love. Try it out and let me know how it goes.

Vegan Herb & Garlic Almond Cheese

Almond Cheese with Chevre Knife |

I found an AMAZING recipe for vegan Herb & Garlic Almond Cheese on the CookingWithPlants YouTube channel. I’ve keeping this one in my back pocket for a few weeks now and finally tracked down some blanched almonds so I could give this recipe a try.

Slice of Almond Cheese |

You could also make this cheese with cashews but I wanted to try an almond cheese since I haven’t experimented with those yet. The results were really great! The cheese was nice and firm enough to slice without being too mushy, but it was also creamy and easy to spread. You could also melt this cheese, but if you ask me that defeats the point of adding the agar-agar powder and pouring it into molds. There are plenty of melty/saucey vegan cheese recipes out there. I was excited to try this one because it was sliceable and on the firmer side. And it turned out exactly how I imagined!

Almond Cheese Slice on Baguette |

I was having an intense cheese-craving and I knew I needed to make a nice fresh vegan cheese with some crispy toasted baguette slices to go with it. So that’s what I decided to spend my Saturday afternoon doing.

As any fellow vegan or lactose-intolerant person knows, sometimes you just can’t resist that craving for a GOOD cheese… A realistic, edible-on-its-own, “fancy” kind of cheese. You know what I’m talking about. Daiya has its purpose, but it does NOT fill that void in my life where delicious, tangy, creamy, fresh cheese used to be. Nut cheese does.

Almond Cheese Spread on Baguette |

Check out the recipe for this herb & garlic almond cheese on CookingWithPlants website or YouTube channel. Anja has some amazing cheese recipes for you to browse through and try for yourself. Her videos are really relaxing for some reason too, she really seems like a genuinely calm and friendly person that would be chill to hang out with.

The gist of the recipe is this:

  • Put all your ingredients in a blender and process. There aren’t too many ingredients but you will need agar-agar powder and tapioca starch. (These are basic ingredients for most other vegan cheese recipes too so you might as well stock up. If you can’t find either of these locally, just buy them from the internet.)
  • Boil in a pot or pan 5-10 minutes to activate the agar and thicken the cheese.
  • Pour into molds and set in the fridge ~30-60 minutes.
  • Remove from molds and roll edges into a mixture of spices or almond meal if desired. (Original recipe calls for herbs mixed with paprika, I used herbs mixed with almond meal instead. I think hemp seeds would make a good crust as well!)

Easy-peasy! Trust me, anyone could make this and you would NOT regret having a couple little wheels of this stuff in your fridge for when a snack craving hits. For me the recipe made enough to fill 3 small ramekins.

Almond Cheese Board Zoom | copy

Daiya cheese and other store-bought processed vegan cheeses are wonderful for pizza, tacos, scrambled tofu and other stuff, but when it comes to making an actual nice cheese board for lunch (you know, like when you’re heckin craving a Nuts For Cheese cheese board and charcuterie plate from Glassroots vegan restaurant in London, Ontario but you’re living 200km away in downtown Toronto), you’re better off making your own cheese. (Or buying Nuts for Cheese wedges. That works too. Definitely do that.)

Huge Cheese Plate |

(And if you thought that other picture was enough of a cheese board for me, you clearly don’t know how much I love a good cheese board… I ate this entire plate and half the cheese wheel myself and only shared one little baguette crisp with Mr. Spoon who, by the way, gave a solid thumbs-up for this recipe!)

Try this almond-based vegan cheese recipe and let me know what you think! I love the herb and garlic twist to this cheese and it really has a great texture. Leave a comment if you try this one, or another of Anja from CookingWithPlants recipes.

BBQ Tofu


BBQ Tofu!

People on the vegan subreddit have been submitting a ton of posts about BBQ tofu a lot in the past week.

The recipe is based on this imgur album posted 2 years ago with instructions on how to marinate and baste your tofu while roasting it in the oven. Check it out!


I made this tofu for dinner the other night and it turned out pretty well. Roasting it in the oven really gives the tofu a nice texture.

The BBQ sauce makes a perfect marinade. It’s incredibly easy, great for a weeknight dinner and makes great leftovers for work the next day. (AKA the holy trifecta)


Ever marinated your tofu in BBQ sauce? Roasted it in the oven? What’s your best tofu recipe? Let me know in the comments.


Apple Cinnamon Banana Pancakes

Banana Pancakes Served |

Pancakes! Delicious, healthy, vegan, banana-apple-cinnamon pancakes  What better way to celebrate your amazing little sister going vegan? (But be careful you might get that Jack Johnson song stuck in your head all day…)

Banana Pancakes with Almond Butter |

I used Laura Miller’s recipe to make these tasty flapjacks which I then smothered in almond butter.
Check out her video on Tastemade or her adorable cookbook Raw. Vegan. Not Gross. for the instructions. For this version I added small pieces of diced apple and swapped the gluten-free flour the recipe calls for with all-purpose flour that I had on hand. Note that if you switch to A/P flour you will probably want to add more milk to thin it out.

Drizzling Syrup on Pancakes |

Drown those puppies in maple syrup…… God yeah that’s the stuff… These pancakes are VERY filling so don’t be surprised if you only make it through 2-3 of them instead of a whole bunch. They’re sooo good, this is a great recipe and I love making it for a hearty breakfast when I have guests over.

Banana Pancakes | thelittleredspoon.comIn the morning while we were chilling and eating we put on some YouTube videos.

(If you’re curious, these are the videos we were watching while hanging out in our PJs and getting ready for the day:)


Let me know your thoughts in the comments! If you make some of Laura Miller’s delicious flaxseed egg banana pancakes be sure to soak them in maple syrup and share that vegan breakfast porn with me! Yum!

Vegan Buffalo Mozzarella Balls

Making these vegan “buffalo mozzarella” balls is actually really easy. The most tedious part of making this cheese is gathering a couple of ingredients you might not already have.

A lot of vegans are already aware of agar-agar powder (aka vegan gelatin). But another ingredient you might not already have in your pantry is tapioca flour. It has a similar texture to corn starch, but it adds a stretchiness that other thickeners like corn starch or potato starch won’t.

Caprese Salad Board |

The texture of these vegan mozzarella balls is actually very close to the real thing. It doesn’t have the exact same stringy texture when you pull them apart, but it does have that squishy, chewy, moist and tender texture of bocconcini.

You can decide how big to make these little cheese balls. I used two spoons to scoop the cheese mixture into the ice water bath, but they would probably turn out even cuter and more uniform if you used an ice cream scoop. Make big tennis ball-sized or egg-sized cheese or make little tiny grape-sized cheese. Make some of each! I think the smaller you make them, the cuter they turn out and the more surface area you have for drenching them in high quality olive oil and balsamic vinegar. Yum!

Mozzarella Balls |

Here you can see some of the naked cheese blobs I made on the left. They slice very well for making into a caprese salad with heirloom tomatoes and fresh-picked basil from the window sill. The agar-agar is great for firming them up without adding any weird taste or texture. They really are nice and soft and silky while still retaining their shape. You could easily cut them with the side of your fork but they’ll still hold up to being tossed with salad dressing. Basically, these aren’t gooey and they won’t melt.

If you’re looking for a good vegan mozzarella to slice and melt onto your next Margherita pizza, this isn’t the cheese you’re looking for. But if you’re (like me) looking for a cheese that’s so delicious on it’s own that you’re gobbling them up before you can even put them in the fridge, you’re going to want to try this recipe.

I used to buy tubs of baby bocconcini and snack on half of the container with my bare hands WHILE putting the rest of my groceries away. So you know I was glad to find this recipe for homemade vegan mozzarella balls on Miyoko Schinner’s Artisan Vegan Life website. This recipe was originally written for VegNews Fall 2012 edition and is an updated version of the recipe included in her vegan cheese cookbook Artisan Vegan Cheese which is definitely up next in my to-read list since making this wonderful mozzarella.

Caprese Salad Zoomed |

2.0 from 1 reviews
Vegan Buffalo Mozzarella Balls
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Recipe from Miyoko Schinner's Artisan Vegan Cheese with a few of my notes added
  • 1 cup plain, unsweetened vegan yogurt (I used coconut, soy is also fine)
  • 1 cup raw cashews, soaked in water for 3 – 8 hours and drained
  • ½ cup water and another ½ cup water for later
  • 1½ teaspoons sea salt
  • 3 tablespoons tapioca flour
  • 1 tablespoon agar powder
  1. Blend the yogurt, soaked cashews, ½ cup of water and salt in a blender. Blend for 2+ minutes or as long as needed until completely emulsified.
  2. Transfer to a bowl or container covered loosely with a clean kitchen towel and set aside at room temperature 12 to 24 hours to culture. It should taste slightly tangy and salty at this stage.
  3. After culturing, whisk in the tapioca flour.
  4. In a medium saucepan, bring the remaining ½ cup of water to a bowl and whisk in the agar. Cover with a lid and bring to a boil. Simmer 3-4 minutes.
  5. Pour in the yogurt mixture and whisk well with a whisk. Continue to cook over medium heat while stirring with a wooden spoon 5-10+ minutes until the mixture is "smooth, glossy and stretchy." (Yes, you will become bored while sitting at the stove stirring constantly for 5-10 minutes. Play music or a podcast while you're doing this and do not step away or you will get lumps.)
  6. Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.
  7. Store in the fridge in brine (salted water), olive oil, or vinaigrette and it will keep for 2 weeks or so.

Thank goodness for people like Miyoko Schinner who can come up with such creative vegan cheese-making methods! Stay tuned for more vegan cheeses because I’m sure this will be just the beginning of my homemade cheese-making journey.

Leave a comment below to let me know if you’ll be trying this recipe! This even got the thumbs up from my carnivore Italian boyfriend and (dairy) cheese-loving mum so don’t be afraid to try this one.

Caprese Salad Undressed |

General Tso’s Tofu

Hey readers! I’m back. 🙂 Sorry for the absence, but I had a little hiccup with my professional life and ended up finding a new job and then traveling to California with Mr. Spoon for a while.

I wanted to show you my results after following Minimalist Baker‘s recipe for General Tso’s Tofu. Which is like General Tso’s Chicken but made vegan

General Tsos Tofu Mise en Place |

Not too difficult to gather all the ingredients, the only thing I had to run out and grab was some dried red chilies and some sesame seeds. The seeds aren’t absolutely necessary but I wanted to pick some up anyway. They do add a nice finishing touch to a lot of dishes.

General Tsos Tofu Golden Brown Tofu |
This recipe is pretty easy to follow, the only thing is it’s kind of tedious. There are a lot of steps that go into making it just-so, so this probably isn’t one of those lazy weeknight dinners that would be good for lunch the next day. This is one of those impress your friends or date (or self!) weekend recipes that tastes super great hot and fresh out of the pan and not *as* amazing if you let it sit.

The reason for that is you’re deep-frying the tofu first to make it nice and crispy. It has a bit of crunch on the outside and is still soft and tofu-y on the inside. If you let it sit too long in the sauce it will definitely lose that crispy texture that you worked so hard to get, so eat it while it’s hot!

General Tsos Tofu in Frying Pan |

The basic steps are:

  • drain, prep and marinate the tofu
  • bread and fry the tofu until crispy
  • stir-fry with veggies and sticky-sweet-spicy General Tso sauce
  • serve hot! maybe over rice or noodles

General Tsos Tofu Closeup |

The longer you cook the sauce the more thick and sticky it will become. So gooey and delicious.

General Tsos Tofu Bowls |

Serve with or without rice and broccoli.

General Tsos Tofu with Sesame Seeds |

Add sesame seeds if you’re into that.

General Tsos Tofu |

This recipe turned out pretty darn good! Like I said it’s a bit tedious to whip up a marinade, sauce, veggies, and prepare the tofu but in the end it’s a great dish for a Saturday night at home. Next time I make this I’ll be digging right in to eat it so you won’t get any delicious-looking pictures!

Leave a comment and let me know what you think! It’s so easy to swap tofu for things like chicken in a recipe like this and make your own “take-out” at home.

General Tsos Tofu Bowls with Sesame Seeds |

Seitan Ribs

Seitan Ribs Mise en Place |

Gather together a couple things from your cupboards and buy a bag of vital wheat gluten on your next grocery shopping trip – it’s time to make vegan ribs!

These ribs are made of seitan which is also known as “wheat meat.” You are basically going to be making “ribs” out of gluten that have a nice meaty texture.

You start off by whisking together a couple of simple ingredients, adding the gluten, and forming a strange looking loaf like so:

Seitan Ribs Loaf |

Score the loaf into “ribs” by cutting lengthwise and then into 1″ pieces. You don’t have to cut all the way through (it’s tough cutting through all that sticky gluten), but enough that they will be easy to separate.

Seitan Ribs Loaf Scored |

Cook the ribs in your oven or toaster oven for a few minutes, then smother in a tasty BBQ sauce and grill. I used a grilling pan to give mine nice grill marks, but these would do very well on an actual barbecue, or on a regular pan.

Seitan Ribs and Sides |

I went all in and paired my ribs with some freshly made coleslaw and potato salad. And some of Minimalist Baker’s Best Damn Vegan Biscuits which were seriously easy and quick to whip up.

Seitan Ribs BBQ plate |

Head over to Baked In’s website for the recipe for these tasty ribs. I also used this recipe for the potato salad (using Veganaise in place of real mayo), and followed along with this video from Brothers Green Eats Youtube Channel (which I highly recommend), replacing mango for some shredded apple.

Seitan Ribs Zoom |

Overall these ribs turned out really great! They are NOT mushy, they have a great amount of tooth to them and really stand up to a fork. It’s all about the sauce anyway, so buy or make a great BBQ sauce and don’t be afraid to try these vegan seitan ribs for yourself.

Chicken Pot Pie

This recipe is based on a very cute chicken pot pie in a mug recipe I saw on another blog – see the recipe here. I decided to veganize it and I bring you the results here:

Chicken Pot Pie Mise en Place |

If you have some Tofurky Chick’n Strips and vegan puff pastry lying around (and, you know, some other staple pantry foods) you can probably make this easy, delicious chicken pot pie recipe. You can even put it in a teacup and it will be suuuper cute! Chicken Pot Pie Mirepoix |

Start off with some basic mirepoix. (That’s sauteed carrots, onion and celery.)

Chicken Pot Pie Mirepoix with Herbs |

While you have that going in some oil, add your herbs. This part smells amaaaazing, if you live with someone, they will probably come into your kitchen and ask what smells so damn good.

Chicken Pot Pie Mirepoix with Chicken |

Add your Tofurky chick’n and frozen peas. (See? This is easy. You’ve got pre-seasoned, pre-cut “chicken” strips and frozen peas!)

Chicken Pot Pie Filling with Broth | thelittleredspoon.comAdd some flour to that mixture and cook for a minute or two, then add your veggie broth. For rich, creamy goodness add some coconut milk and coconut cream. (But that part’s optional.)

Chicken Pot Pie in a Mug |

Top with a piece of thawed, frozen, vegan puff pastry cut into the shape of your container and toast in the oven until golden brown.

Chicken Pot Pie Zoomed |

Chicken Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 Servings
  • 1 shallot
  • 1 stalk celery
  • 1 medium carrot
  • ½ medium onion
  • 1 sprig fresh rosemary, finely chopped
  • 2 bay leaves
  • Big pinch savoury
  • Big pinch herbs de provence
  • small pinch garlic powder
  • salt/white pepper to taste
  • 1 package Tofurky lightly seasoned Chick'n Strips
  • ½ cup frozen peas
  • 1 Tbsp minced garlic
  • 2 Tbsp all purpose white flour
  • ½ cup vegetable stock
  • ½ cup coconut milk
  • canned coconut cream or coconut milk to taste
  • 1 or ½ sheet thawed frozen vegan puff pastry
  1. (If your puff pastry is in the freezer right now, thaw it on the counter for 30 minutes while cooking. Ideally it should be thawed the night before in the fridge.)(Also preheat your oven or toaster oven to 400F)
  2. Sautee mirepoix in light-tasting oil of your choice until soft. (I used coconut oil, you could also use grapeseed or olive oil)
  3. Add herbs and seasonings until fragrant.
  4. Add chicken strips and cook until golden brown. Add green peas. Add garlic and cook until fragrant and slightly golden.
  5. Add flour and stir until mixed everywhere. Cook for 1-2 minutes. This should really thicken up your filling.
  6. Add stock and stir until thickened. Cook another 5-10 minutes.
  7. Add coconut milk if desired. (I did and I don't regret it. If you think you have added too much liquid you can try using a cornstarch slurry at this point to thicken it again)
  8. Roll out thawed puff pastry on floured counter and cut into desired shape. Take whatever container you want to use, lay it on the puff pastry sheet and cut around the container leaving a bit of clearance.
  9. Fill desired container with chicken pot pie filling. A teacup or cute jar works well here, but you can use a ramekin or anything else oven-safe.
  10. Brush or dab edges of pot pie filling (on the inside) with cold water and press against the edges of your container. Make sure to cut a small slit in the pastry.
  11. Cook in a hot (400F) preheated oven or toaster oven until GBD - Golden, Brown, Delicious. If desired, take out a few minutes before finished and brush or dab with butter flavoured olive oil or other tasty oil and sprinkle with salt.
  12. Let cool 3 minutes before eating.

Chicken Pot Pie Overhead |

If you’re a filthy hedonist like myself, you can even brush the top of your pastry crust with some butter flavoured olive oil towards the end of cooking and sprinkle with truffle salt. That brings it to another level.

“Chicken” Salad Sandwich

So you may remember from previous posts that I’m basically obsessed with Tofurky. I had a couple packages of Tofurky lightly seasoned chick’n strips in the fridge and had a craving for a tasty sandwich so I thought I’d show you guys this easy peasy chick’n salad sandwich I made.

Chicken Salad |

"Chicken" Salad
Prep time: 
Total time: 
Serves: 1 serving
  • ½ package Tofurky lightly seasoned chick'n strips
  • 1 stalk celery
  • 2 baby dill pickles
  • 3 Tbsp Veganaise (vegan mayonnaise)
  • ½ Tbsp lemon juice
  1. Finely dice celery and baby dill pickles and add to a bowl.
  2. Slice/chop chick'n strips into even smaller pieces and add.
  3. Add a few scoops of Veganaise and lemon juice and mix well.

This sandwich seriously took like, 5 minutes to whip up. And it definitely satisfied my craving for chicken salad. You could very easily substitute some mashed chickpeas for the chick’n strips in this recipe and still have a really great sandwich topper.

Chicken Salad Close Up |

I hollowed out the inside of my baguette and toasted it for a little extra crunch.

The tofurky strips come pre-seasoned so there should be no need to add much seasoning, however do taste and decide for yourself. Some paprika would probably go well here, as would some extra black pepper or raw diced onions if you’re into that sort of thing.

Serve on a really nice piece of bread with some crisp lettuce and you’re good to go. A pickle on the side of a good sandwich never hurt, either.

Chicken Salad Sandwich |

What do you think? A vegan chicken salad sandwich that tastes pretty legit! Great for a super quick and lazy work lunch. Leave a comment below to let me know your favourite way to use Tofurky’s lightly seasoned chick’n strips.