A Vegan Holiday Dinner and Dessert for Two in Your Air Fryer Oven
This Vegan Holiday Dinner and Dessert for Two in Your Air Fryer Oven is perfect for the holidays and busy nights. Make this vegan, gluten-free chicken pot pie casserole in your air fryer oven then finish the meal with gluten-free vegan small batch peanut butter chocolate chunk cookies for the perfect date night meal for two!
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
With all of the hustle and bustle that comes along with the holiday season, I thought it would be fun to create an easy casserole dinner and small batch dessert recipe to share with a loved one for a date night at home! Not only are these recipes easy, but also the simplicity of using the Calphalon® Performance Dual Oven with Air Fry makes preparation a breeze so you can spend more time sipping on some wine (or hot cocoa), enjoying each other’s company creating lasting holiday memories 🙂
The Calphalon® Performance Dual Oven with Air Fry
Sweet or savory? Why not both? With the Calphalon® Dual Oven, you can control each zone independently, allowing for two separate meals to be cooked simultaneously. This little countertop oven does so many things, and does them well. I seriously use my countertop oven every day. I love how this particular oven includes both an oven portion as well as the air fryer for those food items I like to have that crispy crunch, or in this case chocolate chip cookies! It’s small and compact so it won’t take up a TON of space on your countertop.
Turbo Convection Heat Technology circulates hot air through the oven for faster, more even cooking with two independent controls with separate timers so food finished together. The 12 precision cooking functions include bake, air fry, broil, roast, toast, and keep warm on the upper zone, and bake, pizza, crisp, roast, cookies, and keep warm on the lower zone.
The Dinner
I chose to make a delicious Vegan Chicken Pot Pie Casserole for this post and OMG it turned out so delicious!
I created a creamy, dairy-free (and simple!) pot pie filling made with vegan butter, mushrooms, carrots, onion, peas, vegan chicken, peas, pimentos, plant milk, vegetable broth, gluten-free flour, and smoked paprika for a smokey flavor. You’ll start by making the creamy filling in a Calphalon skillet on your stovetop.
Next, you’ll whip up a batch of my Gluten-Free Vegan Skillet Buttermilk Biscuits but instead of making them in a skillet we’ll be scooping them on top of the pot pie filling in a casserole dish. Then simply preheat the air fryer oven (top portion) and bake the casserole for 25-30 minutes. Serve the casserole in bowls and enjoy! Also, I realize this is a lot of casserole for just two people, but trust me- you’ll be so glad to have leftovers, it reheats great!
Feel free to try my Vegan Shepherd’s Pie or Vegan Meatloaf instead if you wish! Both would work well in the oven portion of this appliance.
Dessert
For dessert, I’m keeping it classic with these Small Batch Peanut Butter Chocolate Chunk Air Fryer Cookies. This recipe makes two cookies- for when you want a little something sweet, but you don’t want to whip up a whole batch. For these cookies you will need vegan butter, brown sugar, granulated sugar, pure vanilla extract, baking soda, gluten-free 1:1 baking flour, peanut butter and chocolate chunks.
Start by melting the butter and then whisking in the brown and granulated sugar. Next, whisk in the peanut butter (or sunflower seed butter for allergy-friendly), vanilla extract, and baking soda. Whisk until smooth. Then add the gluten-free baking flour and chop the chocolate bar into desired-sized chunks, saving a couple of chunks to place on top of the cookies just before air frying.
Divide the cookie dough in half, roll into two smooth balls and place on a parchment-lined plate, top with the remaining chocolate chunks and chill in the refrigerator for 30 minutes. The cookie dough can be made ahead and kept in fridge for up to 48 hours if needed.
You can make dinner and the cookies at the same time and the cookies will be warm and ready for dessert after you finish dinner. Using the cookie setting, preheat the air fryer portion of the Calphalon® Performance Dual Oven to 325 degrees and bake the cookies for 12-14 minutes. You can turn the air fryer off and let the cookies cool in the oven until you’re ready to enjoy them for dessert! These cookies are SO GOOD! I kinda wish they weren’t small batch, but probably a good thing they are LOL 😉
TIP: It may help to lay the same parchment paper you used to chill the cookie dough on the air fryer tray so the dough doesn’t seem through the holes.
I hope this easy air fryer oven recipe brings you all the feels with your loved one. If you enjoy it, be sure to comment below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this quick and easy vegan dinner and dessert for two! Tag me on Instagram, Facebook, or save it for later on Pinterest!
A Vegan Holiday Dinner and Dessert for Two in Your Air Fryer Oven
This Vegan Holiday Dinner and Dessert for Two in Your Air Fryer Oven is perfect for the holidays and busy nights. Make this vegan, gluten-free chicken pot pie casserole in your air fryer oven then finish the meal with gluten-free vegan small batch peanut butter chocolate chunk cookies for the perfect date night meal for two!
Ingredients
Pot Pie Filling
- 8 ounces vegan chicken (I used Darling brand)
- 1/3 cup vegan butter
- 1 cup sweet onion, chopped
- 1 cup baby carrots, sliced
- 1 cup mushrooms, chopped
- 1/4 cup gluten-free flour
- 1 cup plant milk
- 1 + 1/4 cup vegetable broth
- 1 cup frozen peas
- 2 tablespoons diced pimentos, jarred
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
Buttermilk Biscuits
- 1 cup plant milk (flax, oat, almond, cashew, coconut, etc.)
- 2 teaspoon apple cider vinegar
- 4 tablespoons ground flaxseed meal
- 1/2 cup water
- 2 cups gluten-free 1:1 baking flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- 1/2 cup vegan butter, melted
Small Batch Peanut Butter Chocolate Chunk Cookies
- 2 tablespoons vegan butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon creamy peanut butter
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 7 tablespoons gluten-free 1:1 baking flour
- 2 tablespoons dark chocolate chunks, more for topping if desired
Instructions
For the Cookies
- Start by melting the butter and then whisking in the brown and granulated sugar. Next, whisk in the peanut butter (or sunflower seed butter for allergy-friendly), vanilla extract, and baking soda. Whisk until smooth. Then add the gluten-free baking flour and chop the chocolate bar into desired-sized chunks, saving a couple of chunks to place on top of the cookies just before air frying.
- Divide the cookie dough in half, roll into two smooth balls and place on a parchment-lined plate, top with the remaining chocolate chunks and chill in the refrigerator for 30 minutes. The cookie dough can be made ahead and kept in fridge for up to 48 hours if needed. You'll bake them at the same time you cook the casserole.
Pot Pie Filling
- Heat a medium skillet over medium heat and cook the vegan chicken according to package directions. In a large skillet, heat the butter over medium heat. Add the onion, carrots, and mushrooms, cook until tender. Stir in the gluten-free flour until absorbed by the butter then gradually stir in plant milk and vegetable broth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in vegan chicken, peas, pimientos, salt and smoked paprika. Transfer to a greased casserole baking dish and set aside while you make the biscuits.
- Preheat the Calphalon® Performance Dual Oven portion to 400 degrees F and using the cookie setting, preheat the air fryer portion of the to 325 degrees.
Biscuits
- In a glass measuring cup (or bowl) combine the plant milk with the apple cider vinegar and let it sit for 5-8 minutes to "curdle" into a buttermilk. In a bowl, stir together the flaxseed meal and 1/2 cup of water and let it sit to "gel up" to make flax eggs. In a large bowl whisk together all of the dry ingredients. After 5-8 minutes have passed, gently fold in the buttermilk, flax eggs, and melted butter just enough to combine, don't over mix- lumps are ok! Using a large cookie scoop (or a spoon) spoon the biscuits over the filling.
Ready to Cook!
Place the casserole into the oven and bake for 25-30 minutes. Next, place the cookies on the air fryer rack and bake 10-12 mintues. Once the air fyer turns off, let the cookies cool in the air fryer until you're ready to enjoy! TIP! It may help to place a small piece of parchment paper on the air fryer rack to help keep the cookie dough from melting through the holes.
Notes
* This is a sponsored post created for Calphalon using their Calphalon® Performance Dual Oven.
** If you use sunflower seed butter the cups will turn slightly green as they cool. This is a phenomenon that happens when chlorophyll is released during the baking process and then cooled.
