Description
Indulge in this Vegan Pot Pie with Chickpeas, a comforting dish that blends creamy vegetables and protein-rich chickpeas encased in a flaky crust. This recipe is perfect for cozy weeknight dinners or as a show-stopping centerpiece for gatherings. With its rich flavors and satisfying texture, it’s a meal that will delight both vegans and omnivores alike. In just 15 minutes of prep time, you can create a hearty dish that’s not only delicious but also nutritious, packed with wholesome ingredients. Enjoy it fresh or savor the enhanced flavors of leftovers—this pot pie is sure to become a household favorite.
Ingredients
- 2 layers pie crust or 1 layer puff pastry
- 2 cups unsweetened non-dairy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan butter or oil
- 1/2 cup carrots, finely diced
- 3–5 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1 1/2 cups chickpeas, drained and rinsed
Instructions
- Preheat your oven to 425°F (220°C) and grease a 9-inch pie pan.
- In a small saucepan over medium heat, whisk together chickpea flour, nutritional yeast, kosher salt, and non-dairy milk until thickened. Set aside.
- In a large sauté pan, heat vegan butter over medium heat; add onions, celery, and carrots. Sauté until tender.
- Stir in garlic, thyme, paprika, and black pepper; cook for another two minutes.
- Add diced potatoes and water; cover the pan to steam until potatoes are tender.
- Fold in chickpeas and peas; mix well with the prepared sauce.
- Pour filling into the par-baked bottom crust; top with the rolled-out crust and cut vents for steam.
- Bake for about 25-27 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For extra flavor, try adding seasonal vegetables or different herbs such as rosemary or oregano. Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.