Vegan Eats and Treats

Instant Pot Chick'n Pot Pie Rice 

It is fall and that means soups, stews, and chowders are on the menu. I consider this meal a stew, its hardy and very creamy! This recipe is super easy, and perfect for a chilly nights' dinner. Don't fret, if you do not have an instant pot I have a solution for you! Serves:6-8 

Ingredients

1 package vegan style grilled chick'n
4 cups frozen mixed veggies
4 cups dairy free milk (I used cashew)
2 cups brown rice (do not use instant or quick rice)
1 onion diced
1/4 cup chopped fresh parsley
3Tbs vegan chicken flavoring of choice
4Tbs dairy free butter
1/2Tbs onion powder
1/2Tbs garlic powder
salt and pepper to taste
8oz vegan cream cheese

Directions

1. Saute vegan chick'n and diced onions together in a skillet over medium heat with water or oil,  until they both are golden brown. season with salt and pepper.
2.In your instant pot combine chick'n and onion mixture with all ingredients except the vegan cream cheese. Mix and set your instant pot to correct cooking time for the brown rice you used.
3. When instant pot is done, mix in the vegan cream cheese. Add more salt and pepper to taste. Do not be afraid of the salt, this meal will use more then you think. Serve and enjoy!

If you do not have an instant pot follow these directions

1. Saute vegan chick'n  and onions in a large pot over medium heat with water or oil, until they are both golden brown. season with salt and pepper. Add in all other ingredients to the pot except the vegan cream cheese.
2. Let the mixture come to a boil. Turn the heat down to a simmer and follow the cooking time for the rice you selected. Once rice is fully cooked add in the vegan cream cheese and mix. Add more salt and pepper to taste. Do not be afraid of salt, this recipe will use more then you think. Serve and enjoy!