My friend Kathy Hester is at it again – The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless is like, her 800th vegan cookbook and this one might just be my favorite. No fuss, no exotic ingredients you’ll need to mortgage your house to buy, and nothing weird that your grandma wouldn’t eat. Just simple, healthy, tasty dishes that don’t cost too much or require a culinary degree. Perfect.

Anyone who knows Kathy will tell you she’s already a complete egomaniac so I’m going to stop flattering her now and get to the recipe. (Obviously this is a joke, Kathy is ridiculously humble despite being a prolific author and amazing chef.)


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Veggie Potpie Pasta

By BakeandDestroy Published: September 1, 2015

  • Yield: 6 Servings

Hungry for potpie but too lazy to make it? I feel you so hard. So don't make it. Make this instead. Same diff.



  1. Cook the pasta according to package directions. Drain, and set aside.
  2. While the pasta cooks, make the sauce by combining the beans, milk, nutritional yeast, marjoram, thyme, sage, rosemary, salt and pepper in a blender. Blend until smooth and set aside.
  3. In a pan large enough to hold the pasta and all the veggies, heat the oil over medium heat. (If oil-free, you can use water instead.) Add the onion and saute about 5 minute - until translucent. Stir in the mushrooms and garlic and cook until the mushrooms cook down - about 10 minutes.
  4. Add the mixed veggies and cook 10 more minutes. Then, add the sauce and broccoli. Cook until the carrots and broccoli are fork tender.
  5. Add the pasta and heat for a few minutes until the pasta is hot.
  6. For an even creamer sauce, add 1/2 cup of cashew pieces to the blender.

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