Chickpea Pot Pie

Name: Chickpea Pot Pie
Ingredients: 1 celery rib, minced; 1 large carrot, peeled and cut into ¼-inch dice; 1 medium-size yellow onion, minced; 3 tablespoons cold water; ½ cup vegan butter; ½ teaspoon salt; 1⅓ cups all-purpose flour; ½ teaspoon dried thyme; ½ teaspoon dried basil; 1 teaspoon paprika; ½ teaspoon dried rosemary; ½ cup plain unsweetened almond milk; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste; ½ cup vegetable broth; 2 garlic cloves, chopped; 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 6 ounces cremini mushrooms, chopped; 1 tablespoon olive oil; ½ red bell pepper, seeded and chopped; 3 small red potatoes, diced; Salt; ¼ teaspoon freshly ground black pepper; 1 cup fresh or thawed frozen peas; 1 cup fresh or thawed frozen peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Composed of Hearty Chickpeas and a variety of vegetables in a creamy sauce, all topped with a delicious crust, this pot pie may be the quintessential one-dish meal. If you’re not a fan of chickpeas, substitute a different type of bean (cannellini is a good choice) or diced and sautéed seitan, tofu, or tempeh.

Ingredients

Crust

1⅓ cups all-purpose flour
½ teaspoon salt
½ cup</

Pie
Vegan

Method

For the crust: In a medium-size bowl, combine the flour and salt. Cut in the butter until crumbly. Stir in the water a little at a time, mixing to form a dough. Wrap the dough in plastic wrap and refrigerate while you make the filling.
Preheat the oven to 425°F