Veggie-Packed Chickpea Pot Pie
This vegetarian twist on a classic dish is a comforting and satisfying meal. Packed with flavorful vegetables and protein-rich chickpeas, this pot pie is sure to be a hit with vegetarians and meat-lovers alike.
Instructions
- 1
Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
- 2
Drain the potatoes in a colander.
- 3
Divide the potatoes into two medium bowls and mash half of them. Set aside.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
- 5
Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
- 6
Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
- 7
Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
- 8
Remove the rosemary and thyme sprigs.
- 9
Sprinkle the flour over the vegetables and mix well.
- 10
Pour in half of the vegetable stock and stir.
- 11
Add the nutritional yeast and stir well.
- 12
Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
- 13
Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
- 14
Add the diced potatoes and stir.
- 15
Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
- 16
Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
- 17
Brush the outside edges of the baking dish with the mix using a brush or your fingers.
- 18
Preheat the oven to 350°F (180°C).
- 19
Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
- 20
Brush the top of the dough lightly with the oil-soy milk wash.
- 21
Make a small X-shaped incision on the top of the crust.
- 22
Bake for about 45 minutes or until the pie crust is golden.
- 23
Enjoy!
Recipe from tasty.co
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Ingredients (22)
- •5 medium potatoes, peeled and diced
- •4 tablespoons olive oil, divided
- •1 medium onion, minced
- •2 cloves garlic, minced
- •2 stalks celery, chopped
- •1 cup frozen corn
- •1 cup broccoli
- •2 carrots, diced
- •1 cup mushrooms, quartered
- •1 cup canned chickpeas, drained and rinsed
- •½ cup roughly chopped fresh parsley
- •1 teaspoon dried thyme
- •1 teaspoon dried rosemary
- •1 sprig fresh rosemary
- •1 sprig fresh thyme
- •salt, to taste
- •pepper, to taste
- •2 tablespoons flour
- •2 cups vegetable stock
- •¼ cup nutritional yeast
- •2 tablespoons soy milk or almond milk
- •1 refrigerated pie crust