Vegan Chickpea Pot Pie

Vegan Chickpea Pot Pie

2 batches of Easy Vegan Pie Crust* (see notes)
For the “Sauce”:
2 cups Unsweetened Non-dairy Milk
2 tbsp Nutritional Yeast
¼ cup Chickpea Flour*
Check below.

  • Step one. Prepare the “Sauce”: Combine all ingredients in a small pot and whisk to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, whisking occasionally. Set the sauce aside while you prep the filling; it will thicken slightly.
  • And now, Cook the Filling: While you prep the filling, preheat the oven to 425F. Add a splash or water or oil to a large Nonstick pot over medium heat. Sauté the Onion, Celery, and Carrot until translucent, then add the spices and cook for an additional 1-2 minutes. Add the Potatoes to the pot along with ¼ cup of water, then cover and let steam for 5 minutes. Uncover, then stir in the Chickpeas, Peas, and thickened Sauce until well-combined.
  • And then, Assemble the Pie: 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. Use a fork or your fingers to “pinch” the top crust layer with the bottom layer, then cover the edges of the Pie Crust with tin foil (see notes). Bake at 425F for 15 minutes, then remove the foil and cook for an additional 10-12 minutes.
  • Complete Instructions:

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