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< Back Pot Pie Prep Time: 25 Minutes Cook Time: 30-40 Minutes Serves: 8 Servings Level: You Got This! About the Recipe This cozy vegan pot pie features a flaky, golden crust made effortlessly with our instant, just-add-water mix. Customize the filling with your favorite medley of vegetables—whether you prefer classic carrots and peas, vibrant bell peppers, or hearty mushrooms and greens. Bursting with plant-based goodness, this pot pie is as versatile as it is delicious, making it the perfect meal to warm your soul and satisfy every craving. Simple to prepare and packed with veggies, it’s comfort food at its best! Ingredients Pie Crust 2 cups Everyday Baking Mix 3/4 cup water (or vegan milk) Filling 1 medium onion, diced 1 russet potato, diced 1 small bag of mixed frozen vegetables 1 cup cauliflower, diced 1 celery rib, diced 8 oz tofu, cubed 3 garlic cloves, minced 1 cup veggie stock 1 cup plant-based milk 3 tablespoons flour Preparation Step 1 Preheat oven to 375 °F. Step 2 Prepare the Pie Crust: In a medium bowl, combine the Everyday Baking Mix with the water. Lightly knead the dough for 1–2 minutes, just until it forms a cohesive ball. * Pro Tip: Avoid over-kneading to keep the crust flaky. Cover the dough and set it aside while you prepare the filling. Step 3 Prepare the Filling: Heat olive oil in a large skillet over medium heat . Add the onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for another minute. * If you like your tofu a bit crispier you can pan fry it for a few minutes with the garlic and onions. Add the frozen vegetables, vegan milk, and vegetable stock. Stir to combine and bring the mixture to a simmer. Once simmering, stir in the tofu . Return to a simmer and let it cook uncovered for 5 minutes. Sprinkle in 4 tablespoons Everyday Baking Mix a nd stir well. Let it simmer for a few more minutes until the filling starts to thicken. Cover the skillet, remove it from the heat, and set aside. Step 4 Assemble the Pot Pie: Divide the dough into two portions: *Make one portion about 10% larger than the other (this will be the bottom crust). Roll out the larger dough ball into a 15-inch circle. Carefully place it into a 9-inch pie pan, letting the edges hang over slightly. Roll out the smaller dough ball into an 11-inch circle for the top crust. Pour the prepared filling into the pie pan, spreading it out evenly. Place the smaller dough circle on top. Press the edges of the top and bottom crusts together and crimp them using your fingers or a fork to seal. Use a knife to cut four slits in the top crust to allow steam to escape during baking. Step 5 Bake the Pot Pie: Place pot pie in the center of the preheated oven ( 375 °F) and loosely tent with foil to prevent the crust from browning too quickly. Bake for 45 minutes , removing the foil for the last 10 minutes to allow the crust to become golden brown. Let the pot pie cool slightly before serving to allow the filling to firm. Previous Next

< Back Vanilla Cake Prep Time: 20 Minutes Cook Time: 25-30 Minutes Level: Adventurous About the Recipe Indulge in a light, airy vanilla cake made with our vegan, organic Biscuit & Baking Mix. Perfectly fluffy and just the right balance of sweetness, this cake comes to life with a hint of vegan butter and your favorite icing. Ideal for birthdays, celebrations, or any moment that calls for a touch of homemade charm, it’s a cake that’s as pure and delicious as it is versatile. Ingredients Cake 1 3/4 cups Biscuit & Baking Mix 1 cup white sugar 1 cup vegan milk 1/3 cup vegan butter (soft) 2 teaspoons vanilla extract 1 tablespoon distilled white vinegar or apple cider vinegar Frosting 3 1/4 cups powdered sugar 3 tablespoons vegan butter or coconut oil 4 tablespoons vegan milk 2 teaspoons vanilla extract Preparation Step 1 Preheat oven to 350 °F. Oil two 7-inch pans and set aside. *Alternatively, you can use a 9-inch round cake pan for a single layer cake (bake for 30-35 min.) or a 9x13 sheet pan (bake for 20-25 min.). Step 2 In a large bowl, combine the Biscuit & Baking Mix and sugar and mix to ensure no clumps. Step 3 Add in the vegan milk, vanilla, butter or oil, and vinegar and whisk (or use hand mixer) until combined. Step 4 Divide batter evenly between your pans and cook for 25-30 minutes (or altered time depending on pan) or until a toothpick or knife comes out of the center clean. Let the cakes cool in the pans for a few minutes before transferring to a wire rack to cool completely . Step 5 Prepare frosting: Add the powdered sugar, vegan butter, half the vegan milk and vanilla extract to a mixing bowl. Using your electric mixer, start at low speed, gradually increasing the speed. Add the rest of the milk in slowly until smooth and creamy. * Tip: if your frosting is too thin, just add a bit more powdered sugar and if too thick, just add a bit more milk. Step 6 Once your cake is completely cool, add the frosting (and any toppings you chose) to the cake and serve! Previous Next

< Back Strawberry Pie Prep Time: 20 Minutes Cook Time: 45 Minutes Level: Adventurous About the Recipe Discover the pure taste of summer in every bite of our vegan strawberry pie, crafted with a tender, golden crust from our organic Biscuit & Baking Mix. Made for those who crave flavor without compromise, this pie balances the natural sweetness of fresh, juicy strawberries with a flaky, buttery crust. Perfect for sharing or savoring solo, it’s a dessert that’s as good for the planet as it is for your taste buds. Ingredients Pie Crust 1 1/2 cups Biscuit & Baking Mix 1/2 cup cold vegan butter 1 teaspoon sugar Ice water Pie Filling 4 cups sliced strawberries 1 cup white sugar 3/4 cup water 3 tablespoons cornstarch 1 teaspoon lemon juice Optional: vegan whipped cream for topping Preparation Step 1 Prepare the Pie Crust: Preheat oven to 350 °F. Combine the Biscuit & Baking Mix and sugar in a food processor or bowl. Add cold vegan butter and process until small crumbs form. If using a fork, mash the butter into the dry ingredients until it begins to come together. Gradually a dd 3-4 tablespoons of ice water , mixing until the dough clumps into a large ball. Place the dough on a floured surface and roll it into a 15-inch circle . Carefully transfer the dough to a pie plate, pressing down the sides and trimming as needed. Bake at 350 °F f or about 45 minutes, until the edges are golden. Step 2 Prepare the Filling: Wash and slice your strawberries. Add the sugar, water, lemon juice, cornstarch and 2 cups of strawberries to a saucepan and cook on medium heat for 5-7 minutes . As the strawberries begin to heat up, mash them with a fork to make a chunky strawberry sauce. When thickened, remove from heat. If it still looks runny, add a bit more cornstarch until you get the desired thickness. Step 3 Arrange the rest of the strawberries on the cooled pie crust. Step 4 Pour the thickened strawberry sauce into your pie crust, covering the strawberries. Chill in the refrigerator for around 4 hours before serving. Optional: Serve with your choice of vegan cool whip. Previous Next

< Back Pizza Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 8 Servings Level: Quick & Easy About the Recipe Create an effortless, mouthwatering pizza with our instant, vegan, organic baking mix—just add water for a perfect, golden crust every time! Whether topped with vibrant veggies, plant-based cheese, or your favorite sauce, this pizza is crispy on the outside, soft on the inside, and bursting with flavor. It's pizza night, made easy! Ingredients 2 cups Everyday Baking Mix 3/4 cup water Your favorite toppings! Preparation Step 1 Preheat oven to 500 °F . Combine the water and Everyday Baking Mix to form a ball of dough. Step 2 Sprinkle some Everyday Baking Mix or flour on a hard surface and roll out the dough to a 10" circle. Step 3 Put your pizza on a parchment lined pan or pizza peel (if cooking on a pizza stone). Step 4 Add your favorite sauce, toppings, and vegan cheese. Step 5 Bake at 500 °F for 10-12 minutes. Enjoy! Previous Next