Veggie-Packed Chickpea Pot Pie
A delicious vegan version of the popular chicken pot pie.
Ingredients
- 5 medium potatoes peeled and diced
- 4 tbsp olive oil
- 1 medium onion minced
- 2 cloves garlic minced
- 2 stalks celery chopped
- 1 cup frozen corn
- 1 cup broccoli
- 2 carrots diced
- 1 cup mushroom quartered
- 1 cup canned chickpea drained and rinsed
- 1/2 cup fresh parsley chopped
- 1 tspn dried thyme
- 1 tspn dried rosemary
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- salt to taste
- pepper to taste
- 2 tbsp flour
- 2 cups vegetable stock
- 1/4 cup nutritional yeast
- 2 tbsp soy or almond milk
- 1 refrigerated pie crust
Instructions
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Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
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Drain the potatoes in a colander.
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Divide the potatoes into two medium bowls and mash half of them. Set aside.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
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Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
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Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
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Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
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Remove the rosemary and thyme sprigs.
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Sprinkle the flour over the vegetables and mix well.
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Pour in half of the vegetable stock and stir.
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Add the nutritional yeast and stir well.
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Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
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Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
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Add the diced potatoes and stir.
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Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
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Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
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Brush the outside edges of the baking dish with the mix using a brush or your fingers.
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Preheat the oven to 350°F (180°C).
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Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
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Brush the top of the dough lightly with the oil-soy milk wash.
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Make a small X-shaped incision on the top of the crust.
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Bake for about 45 minutes or until the pie crust is golden.