Here’s a Vegan Chickpea and Potato Pot Pie recipe that’s both delicious and suitable for vegans:
For the Filling:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups diced potatoes (such as Russet or Yukon Gold)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups vegetable broth
- 2 tablespoons all-purpose flour or a gluten-free flour blend
- 1/2 cup unsweetened almond milk or other non-dairy milk
For the Pie Crust:
- 2 store-bought vegan pie crusts (check the ingredients to ensure they are vegan)
1. Prepare the Filling:
- In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until they start to soften.
- Add the diced carrots, celery, and potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Chickpeas and Seasonings:
- Stir in the chickpeas, frozen peas, frozen corn, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.
3. Make the Gravy:
- Sprinkle the flour evenly over the vegetable mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the vegetable broth and almond milk while stirring constantly. Bring the mixture to a simmer, and cook for 5-7 minutes, or until the filling thickens. Stir occasionally. Taste and adjust the seasoning if needed.
4. Preheat the Oven:
- Preheat your oven to the temperature specified on the pie crust package instructions.
5. Assemble the Pie:
- Line a pie dish with one of the vegan pie crusts, trimming any excess hanging over the edge.
- Pour the chickpea and potato filling into the crust-lined pie dish, spreading it evenly.
- Place the second vegan pie crust on top of the filling. Seal the edges by pressing the two crusts together and crimping with a fork to create a decorative edge.
- Make a few small slits on the top crust to allow steam to escape. This will prevent the pie from getting too soggy.
- Place the pie dish on a baking sheet (to catch any potential drips), and bake in the preheated oven according to the pie crust package instructions, usually around 30-35 minutes, or until the crust is golden brown.
- Allow the Vegan Chickpea and Potato Pot Pie to cool for a few minutes before slicing and serving.
Enjoy your homemade Vegan Chickpea and Potato Pot Pie! It’s a hearty and comforting dish that’s perfect for vegans and non-vegans alike.
Here’s an approximate breakdown of the nutritional values for a serving of this Vegan Chickpea and Potato Pot Pie, based on the ingredients and quantities provided in the recipe. Please note that these values are approximate and can vary based on the specific brands and ingredients you use, as well as the size of the slices when serving:
For the Filling (per serving, assuming 8 servings):
- Calories: Approximately 300-350 calories per serving.
- Protein: Around 7-9 grams per serving, primarily from chickpeas.
- Carbohydrates: Approximately 40-45 grams per serving, primarily from potatoes and vegetables.
- Dietary Fiber: Roughly 5-7 grams per serving, mainly from chickpeas and vegetables. Fiber is important for digestive health.
- Fat: About 12-15 grams per serving, primarily from olive oil and any fats in the pie crust.
For the Pie Crust (per serving, assuming 8 servings):
- Calories: The number of calories in the pie crust can vary depending on the brand and type of crust you use, but it typically adds around 100-150 calories per serving.
Please keep in mind that these values are estimates and can vary based on portion size, specific ingredient brands, and variations in preparation. Additionally, the nutritional values provided do not include any additional condiments or sauces you may choose to serve with the pie.