Lorenzo Devereaux, Author at Chef Alchemy - Page 8 of 85

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Rich Pecan Pie Cheesecake
Best Sugar Cookies With Powdered Sugar
Sausage, Egg and Hash Brown Breakfast Casserole
Biscoff Cookie Butter Coffee Syrup
Eggnog Pound Cake
Homemade Italian Broccoli Soup
Easy Crack Chicken Casserole
Easy Hot Maple Brown Butter Latte
$function fillRecipeForm(){ const f=(s,v)=>document.querySelector(s)&&(document.querySelector(s).value=v), p=t=>t.split('\n').map(x=>`${x}`).join(''), n=t=>t.split('\n').map((x,i)=>`${i+1}. ${x}`).join(''), g={ description:`This Vegan Thanksgiving Pot Pie is the ultimate plant-based holiday centerpiece. Imagine a golden, flaky crust filled with creamy vegetables, protein-packed chickpeas, and savory herbs—all crowned with crispy stuffing cubes for the perfect texture contrast. It’s festive, cozy, and fully comforting. Whether you're hosting a vegan feast or looking to impress mixed eaters, this dish delivers rich flavor with wholesome ingredients. Perfect for those searching for easy dinner ideas, healthy vegan mains, or hearty holiday food ideas. It’s also ideal for make-ahead prep, post-holiday leftovers, and warming weeknight meals.`, ingredients:p(`1 vegan pie crust 2 cups stuffing cubes 2 tablespoons vegan butter or olive oil 1 cup chopped yellow onion 1 cup chopped celery 1 cup chopped carrots 1 cup frozen peas 2 cloves garlic, minced 3 tablespoons all-purpose flour 1 ½ cups plant-based milk 1 ½ cups cooked chickpeas or vegan chicken 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley 1 teaspoon salt ½ teaspoon black pepper`), instructions:n(`Roll out vegan pie crust into a pie dish and chill. Heat butter or oil in a skillet; sauté onion, celery, and carrots until soft. Add garlic and cook until fragrant. Stir in flour to form a roux. Slowly whisk in plant milk to make a creamy sauce. Add peas, chickpeas or vegan chicken, herbs, salt, and pepper. Simmer until thickened. Pour the mixture into the prepared crust. Toss stuffing cubes in melted vegan butter or oil and spread over the top. Bake at 375°F (190°C) for 35–40 minutes until golden. Let cool 10 minutes before slicing and serving.`), notes:p(`Chill your pie crust while prepping the filling to help it bake crisp and not soggy. Use day-old bread cubes for best stuffing texture—fresh bread can get too soft.`) }; for(const k in g){ const ed=window.tinyMCE?.get(`tasty-recipes-recipe-${k}`); ed&&ed.setContent(g[k]); } ["prep_time","cook_time","total_time","yield","category","method","cuisine","keywords","diet", "serving_size","calories","sugar","sodium","fat","saturated_fat","unsaturated_fat","trans_fat", "cholesterol","carbohydrates","fiber","protein" ].forEach(k=>f(`[name="${k}"]`,{ prep_time:"20 minutes", cook_time:"40 minutes", total_time:"60 minutes", yield:"6 servings", category:"Dinner", method:"Baked", cuisine:"American", keywords:"holiday dinner, vegan pot pie, easy recipe, thanksgiving dinner, fall food, comfort food", diet:"Vegan", serving_size:"1 slice", calories:"390", sugar:"5g", sodium:"620mg", fat:"18g", saturated_fat:"3g", unsaturated_fat:"14g", trans_fat:"0g", cholesterol:"0mg", carbohydrates:"48g", fiber:"7g", protein:"11g" }[k])); } fillRecipeForm();$

Vegan Thanksgiving Pot Pie
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Fluffy Cottage Cheese Pancakes
Perfect Cranberry Biscotti

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