Today is Good Friday, and the wrap-up to another year of the Lenten dinner series. It’s a heavy day for Christians made heavier for everyone by the current pandemic. I chose something comforting for today – because I think right now we all need it.
This pot pie is just loaded with veggies so it’s hearty in the best way. The filling is flexible – but I chose veggies with a longer shelf life so this could easily be a “week 2 meal” if you’re trying to space out your grocery trips.
This post is sponsored in conjunction with#NationalSlowCookerMonth . I received complimentary product from sponsor companies to aid in the creation of the #NationalSlowCookerMonth recipes. All opinions are mine alone.
On busy days, my slow cooker is pretty much my best friend. I love being able to set it up, walk away for the day, and have a hot meal ready when we’re walking in the door at dinner time.
And is there anything more comforting than a hot bowl of soup? And this is comfort food you can feel good about – this plant-based meal is full of veggies!
One of the things I love about blogging is the community. Getting connected with other bloggers has made this blog better. I’m constantly learning and trying new things.
One of the things I’ve been diving into much more often this year, thanks to being friends with The Baking Fairy, is vegan cooking.
I can’t say I think that our family will ever go fully vegan, but even small steps help lessen the environmental impact of our food system. A few meals a week without animal products? That’s something we can totally do.
Today is World Vegan Day and I’m excited to share these super easy, super flavorful tacos – that just happen to be vegan too.