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Hi! Thank you so much for sharing❤, You’re very welcome! I thought the “sauce” was a little bland so I added some liquid aminos. Slowly start adding water, mixing the dough with your hands. I did no modifications except I used a frozen pie crust. The star players are: Sauce and Crust – It wouldn’t be a vegetable pot pie without a bechamel sauce and buttery, flaky crust! Will definitely be making again! This was the BEST vegan pot pie I have ever made! Step 2: Prepare the sauce Melt the butter in the skillet over medium heat. Thanks so much for the recipe! I will say regardless of the crust method we like our “pies” to be saucy, when you bake this it will dry out (quite possibly as none of the times we had a top) we solved this by doubling the sauce and putting the second half on the side to pour over each serving. I would cover the pie in foil and try to reheat at 300F for 25-30 or so minutes. Preheat the oven to 180˚C, gas mark 4. These include the egg, butter, and heavy cream. Totally a great Thanksgiving time meal! It’s becoming the perfect season for some more pot pie! How to veganize this recipeThere are three non-vegan items in this recipe that will need to be substituted in order to achieve a vegan pot pie. Probably better since I ate most of the pie myself! Will make my own next time. Step 1: Cook the veggiesTo begin making this pot pie, preheat the oven to 400°F (204°C). Tastes delish without. It came out so good! Vegetables are the most versatile part of this recipe. Next, transfer the veggies to a bowl and wipe the pan clean. My family agreed and we ate the whole thing up! Hearty and Cozy, this Chickpea Pot Pie has a flaky crust, lots of veggies, a creamy sauce, and plenty of plant-based protein thanks to Chickpeas! I’m a really skilled chef, so I’m not sure what happened here. Boil the kettle. In my easy vegan pie dough recipe, my goal is to break it down for you in manageable and easy to follow steps. ★☆ This was so delicious and easy to make…..then sauce was creamy and flavorful..wish I could share a picture as it was so pretty also!…..only change I made was to use only 1 can of chickpeas (not a fan) and added a cup of mix frozen veggies to make up for it. Glad you are able to find a way to make it your own! I added half a block of tempeh and it was a GREAT add in! This looks amazing, and like I can’t screw it up! Both ingredients taste wonderful when mixed with the rest of the pot pie. Unprompted, my honey – a carnivore – rated it 5/5. Step 4 Add the cornstarch mixture and remaining 3 1/2 cups stock to the skillet, and bring to a boil. Add the tomato paste and chili powder, and cook, stirring, 1 minute. I will be making this again soon because its just so good. This will definitely be a winter staple for me. Prep time: 10 minutes | Cooking time: 45 minutes I’ll adjust that next time! I’m sorry to hear that happened, Sadie! Meanwhile, set the spinach in a colander over the sink and pour the just-boiled water over to wilt. Spread potato mixture evenly over the top. Bake at 425F for 15 minutes, then remove the foil and cook for an additional 10-12 minutes. I can honestly say that this is better than a traditional one with animal products in it! The pie was so delicious! You can weave it into strips (tutorial for lattice pie crust here), or you can place the entire dough on top of the pie. I was going to make this tonight but just realized that I got too much chickpea flour and not enough almond flour for the crust. sauce + crust)! The third time was the easiest and most convenient: crustless! Hey there, I’m Caitlin! I mean, it’s pretty hard to beat a buttery crust combined with a creamy, hearty, and flavorful filling. Awesome! Definitely sharing this one with my family. I used store-bought pie crust instead and used coconut milk for the sauce. Thanks. Can’t wait to make again! 2 pies would’ve been even better! Should you freeze the second pie crust that you don’t pre-bake first? Bake for 30 minutes, or until the crust is golden brown. Absolutely LOVED this recipe! So happy to hear it, Lily! – from the crust to the filling, this perfectly balanced pot pie … I think this would be great with Cashew, Soy, or Almond Milk . No, that would not work – you can use a store-bought pie crust, or use another vegan pie crust recipe that you find online! Definitely a keeper recipe- perfect for mother’s day brunch! Stir in noodles, and cook 5 minutes, or until noodles are tender. . Brush with the egg and set it in the oven (put a large baking sheet on a rack below to protect against leaks). Combine all ingredients in a small pot and whisk to combine. I would pre-slice the pie though. Just finished this! METHOD Add 350ml of boiling water to a measuring jug along with the stockpot, stir and then set aside. If you’re looking for more Cozy Vegan recipes, you’ll also love this, Finally, if you make this recipe and decide to share it on, + #FromMyBowl! Will be making this again in future! It’s not vital but may alter the overall end result in terms of flavor. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Can i substatue it? Overall, this was super tasty and very filling. Underworked dough can be tricky to roll out and work with. Glad to hear it was a hit! One of my favorite parts about this vegetarian pot pie is the fact that it’s made in one pan. Hearty, cozy, and actually kinda healthy, this Vegan Chickpea Pot Pie is the BEST! You say to used cooked chickpeas. This rich and creamy meal is a wonderful way to sneak in a few servings of vegetables. Plus, it’s also Gluten Free, Grain Free, and even Oil Free! Let the Pie sit for 5 minutes, then slice and serve as desired. In her recipe notes, she says you can replace it with whole wheat all purpose flower . This came out really well, and I was impressed by how reminiscent it was of “real” chicken pot pie! Hope you had a good Thanksgiving! Such a great recipe! The chick peas were a really great surprise as they mimicked what a potato would be in a traditional pot pie. While you prep the filling, preheat the oven to 425F. The first time was with a store bought whole wheat crust, which was pricey and didn’t seem worth it, especially as the rest of the recipe is such a pantry staples that you don’t have to buy anything special. I just made this and it’s so satisfying! Pour the Chickpea & Veggie filling into a 9″ pie tin “lined” with a pre-baked Pie Crust, then cover with the additional unbaked pie crust. I wouldn’t cut it in half, just make it full and fit in what you can (I think most of the filling will fit!) I stayed up late just to finish. This recipe has a longer ingredient list, but the steps are still very simple! Hello! Step 6: Spoon mixture into a 2-quart baking dish. Store leftovers in the fridge for up to 7 days. I still cut up onion to include though and I threw it in the mix. Oats Note: The rolled oats, while lending some structure to the tart, can easily be omitted.. Pie Shell Note: This tart can be made without the pastry crust, if needed. Butter: Butter is one of the easiest ingredients to veganize. I'm also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Because of this, I’ve learned how to make a lot of things from scratch, to include pot pie! I can’t wait to make it for a dinner party or it’d even be great for Thanksgiving! Thanks for the great recipe! This Easy Chickpea Pot Pie is packed with a creamy vegetable filling and wrapped in a buttery crust (and best of all, you just need one pan to make it)! But us plant-based peeps deserve to enjoy this mouth-watering comfort food too, am I right?! very reminiscent of chicken pot pie. For this recipe I used pre – made gluten free crust, so just had the bottom crust, with no top. Highly recommend!! I’m so inspired to make this, thanks Caitlin! We just threw it all in a pan and ate it like a curry and it was great. Do you think this might freeze unbaked? Puff pastry sounds like a great idea. Next time, I’ll roll it out between parchment paper, chill it, and THEN try to put it in the pie plate! Pie crust– as I mentioned, I used my coconut oil pie crust recipe … Let’s serve ourselves a warm, thick, and healthy slice of pie and celebrate. Yay! Simply swap it out and replace it with the plant-based butter of your choice. Add to skillet; stir constantly until well blended. I’ve made a more “traditional” (vegan) crust, it’s a very comforting and delicious meal also easy to make. Thanks so much for this!! I am planning to make this recipe on New Year’s Eve, but I’m wondering if I could also make this in little muffin tins instead of one big 9 inch pie tin + would the baking time also be different? I made this for a Christmas dinner and everyone loved it! Made it with store bought vegan pastry which is unfortunately also gluten free. I recently went vegan and I have been experimenting with different recipes. Just made this recipe!! This recipe turned out fantastically! What if I don’t have all of the listed vegetables?Don’t worry! ), Chickpea Cookie Dough Recipe | The ULTIMATE Guide. How to store chickpea pot pieLeftover chickpea pie can be stored in the refrigerator for 2-3 days. Hi Liliana! The important part is that you know now! This was soooo good! Do you know if leftovers would keep in the freezer? Tomorrow night I am making your curried lentil soup and I am so excited! Next, gradually whisk in the broth to form a thick sauce. I think I have seen a silicone version of pie crust protectors at a kitchen store a few times. A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time. Items that we’d consider “pantry staples” in the states aren’t common here (looking at you, condensed milk and cream of mushroom soup)! Taste just like what my mom makes! It’s creamy and veggie-filled with a buttery, flaky crust that’s sure to satisfy cravings. The filling looks so phenomenal that I could eat it on its own too. Anyway thank you for this recipe this is definitely a keeper!! You can either cook them from dry, or used canned ones! Mar 12, 2017 - A vegetarian with a nonveg husband, Vivian Larsen, who won second place in VT's 2009 Reader Recipe Contest for this recipe, started adapting Pennsylvania Switched out potatoes for butternut squash and added in some fresh sage and rosemary and more peas. My 11 year old daughter has decided to be a vegetarian, so we’ve been trying out some recipes for her that we can all enjoy. I added some lemon zest and juice to brighten the flavor, and some rosemary and sage as well for more depth. I am astounded that the crust is just made from chickpea flour–I never realized how versatile and how well it holds together on the surface! Thanks for this! Ready in just 25 minutes, serve with rice Ready in just 25 minutes, serve with rice 25 mins Worried if the sauce would turn out OK if cut in half. Reduce heat to … The entire dish is homemade (and it’s easy!) I only have a 9” cast iron skillet. The second time was with the almond crust from the recipe, it wasn’t worth the extra work as we weren’t a fan of the consistency. Thank you so much for sharing this recipe! So glad you liked it! Finally, stir the cooked veggies, fresh or frozen peas, and drained chickpeas into the sauce. I don’t love cooking with foil is it ok to skip it here? I was worried I didn’t get enough almond flour for the crust but I made it stretch. Hearty and Cozy, this Chickpea Pot Pie has a flaky crust, lots of veggies, a creamy sauce, and plenty of plant-based protein thanks to hearty-healthy Chickpeas! Directions Grind the chickpeas if you are not using the flour. Whisk in the flour, salt, and pepper, cooking until the flour loses its raw floury smell. This should take about 2 minutes. Most Pot Pie is typically, well, not Vegan. How do you cook them? I prebaked the bottom crust right before I assembled the pie, but recommend doing it ahead of time so everything is cooled – the heat from the dish and bottom crust made the top crust hard to handle. With a few simple substitutions — like heart-healthy Chickpeas for Chicken — this recipe is equally delicious as the classic. I used puff pastry instead of making my own crust and it was great. […] Loaf // Maple Roasted Acorn Squash with Lentil Stuffing // Slow Cooker Tempeh Pot Roast // Chickpea Pot Pie // Hearty Mushroom Risotto // Lentil Stuffed […]. Add the softened coconut oil (or butter, or ghee), water and maple syrup; using your fingers Very yummy, thank you! 1. Enjoy! Glad you’ve made the switch and you’re enjoying it! Works for any pie whether your making a pumpkin pie, blueberry, apple pie or savoury one like vegan pot pie … ), and it's a great way to add protein with chickpeas!It's made with onion, tomato puree, and coconut milk, and can be eaten with naan. Delicious! Before I transitioned to a plant-based diet I was a pot pie junkie lol. I’ve been using this classic pie crust recipe for years and to make it vegan I just swapped out dairy butter for healthier plant based butter and that’s it! Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, whisking occasionally. Add the Potatoes to the pot along with ¼ cup of water, then cover and let steam for 5 minutes. ★☆. Like I mentioned, we haven’t tested it that way so those are just some educated guesses! I ran out of almond flour and sub it with 1/2 cup of Bob’s Mill Gluten free flour. Otherwise, it was so good! Add onion, cook stirring, until translucent, 3 … Not that it’s a bad thing to listen to your food cravings, but you know. made this yesterday and wow, it’s terrific!! You’re so welcome and love that your family enjoyed it! That’s why I decided to make this Chickpea Pot Pie! Preheat oven 400 degrees F. In a large skillet, heat olive oil over medium heat, add onion and cook … Have a question? I find that the easiest way to cover the pie crust edges with tin foil is to cover the entire pie with one sheet and then rip or cut a hole out of the center of it, so the center of the pie is still visible. I know I’m right. Love the spicy additions, I’ll have to try that next time . It tastes AMAZING!!!!! Should’ve sauteed them ahead of time and I need to do that next time. ★☆ Thank you so much! I also added fresh garlic and broccoli to the filling. Thank you for the recipe!! Submit your question or comment below. It’s a perfect cozy day food to snuggle up with – but equally as appropriate to make when you want to feed your soul or give your taste buds a little extra love. This one is delicious! That’s great to hear, thank you! Amazing! I opted to use my 3 Ingredient Pie Crust for this recipe, but you can use another recipe if you’d like. This chickpea tikka masala recipe is an easy dinner to whip up when the Indian food cravings hit. I am making this pie for a party but I only have time to make this the day before the party. That should be fine, though I haven’t tried reheating it like that. Here’s everything you’ll need: Veggie Filling – Classic veggies sautéed in olive oil, onion, and garlic to soften them some before baking. 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