Vegan Chickpea Pot Pie Recipe

Sorry for skipping out on last week's diet water post. It's been a bit busy around these parts. The few times I actually get to sit down and write my mind is so scattered that nothing seems to make sense... NOTHING, no really, not a thing. This lady needs a bubble bath and a beer (I don't have a bathtub or any alcohol in my house. Fail).

Chickpea Pot Pie

This is a great winter recipe that I find myself making more in the summer. Not the healthiest of meals, but delicious, warm, and comforting. Like the chickpea patty recipe, you can adjust the veggies to what you are craving or have in your home. I usually keep it pretty simple with potatoes, carrots, onion, peas, and corn.

If you've got the motivation, make the dough at home, if not, a store bought pie crust works like magic for the lazy nights. If you're vegan, make sure you look at the ingredients closely.

Ingredients:

-onion

-butter (I use Earth Balance)

-milk (I use Almond Breeze)

-veggie stock or water

-flour

-soy sauce or braggs amino acids. I use braggs, it has the saltiness without all the sodium. Neither of these are needed you can just use good ole' table salt. ****

-nutritional yeast-- optional, but really totally recommended

-spices (I usually use any combo of thyme, oregano, rosemary, or parsley)

-1 can drained/rinsed chickpeas

-veggies

- pie crust (see below for recipe)

Directions:

Prepare chickpeas. I like to drain and rinse the chickpeas and have them laying around in some spices for as long as possible. I usually just use a bit of cumin and chili powder.

Chop onion (You can add finely diced mushrooms too). Saute in generous amounts of butter over medium heat. Once the onion is translucent add three heaping tablespoons of flour and mix. Once it is thoroughly mixed lower heat and quickly start whisking in small amounts of stock or water. Whisk whisk whisk. Add add add. Around 1 cup/cup and a half should be fine. Begin to whisk in milk (about a cup) and a 1/4 cup of nutritional yeast. Add potatoes. Add salt, pepper, spices/herbs (oregano, thyme, parsley, whatever you fancy, but these work well). The "gravy" should be slightly simmering this whole time.

Allow to simmer for a bit. If you added any other veggies that require a bit more cook time now is a good time to add them to allow to simmer while you prepare the dough.

Add veggies and chickpeas. 

Once dough is rolled out measure and cut to proper size. You can make one large pie or tiny individual ones. I prefer the individual ones because you get more crust per pie and I'm a fat kid who loves her crust.  Roll out a bit more. Fill oven-safe dish with "gravy". Place rolled out pie crust on top and form to bowl. Cut slits or hole in center. Bake at 375 degrees for 35 to 45 minutes. Crust should be golden and mixture should be bubbly. 

Enjoy.

Dough:

I used the recipe from Vegan Lunch Box Around The World.

Ingredients:

-2 cups all-purpose flour 

-1 teaspoon kosher salt

-2/3 cups non-hydrogenated shortening (I know, I know)

5 to 7 tablespoons ice water, as needed

Directions:

-Have a cup of ice water and a tablespoon ready

-Sift or whisk flour and salt together  in a mixing bowl. Dot the top of the flour with tablespoons of shortening. Cut shortening into flour with pastry cutter, or by tossing and rubbing with your hands/fingers. Keep at it until the mixture resembles coarse meal and all the visible lumps of shortening are gone.

-Lightly drizzle in the water a tablespoon at a time, stirring with wooden spoon or your fingers, until you can bring dough together in a ball. Add a few drops if the dough is still crumbly. Shape the dough in a ball, then proceed with your recipe. 

-If it's a hot day (its always a hot day here), you may wish to refrigerate the dough for 15 minutes before rolling and shaping. 

Super easy! 

Notes: 
make sure all veggies around about the same size. You want the veggies to be soft when all is said and done especially potatoes and carrots! I used frozen peas and corn. Add those in last with chickpeas.  Nom nom nom.
Oh, &the more butter: the better.
***I no longer use braggs or soy sauce as a supplement for salt in any of my recipes (minus the asian inspired ones. of course)  Soy sauce is okay, but these days, extra pinches of salt will do just fine and it's also a bit more of a natural way to go about things. Either way, this isn't meant to be a healthy dish so just indulge and enjoy ;) 

Got a recipe veg/vegan friendly recipe you'd like to share? Email me!