Hearty Chickpea Harvest Pot Pie
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Elevate your vegan dining with this delectable Hearty Chickpea Harvest Pot Pie! Bursting with seasonal veggies, protein-packed chickpeas, and savory spices, it's a plant-based masterpiece for the whole family. Let's embark on a culinary adventure!
Ingredients:
1 Vegan Pie Crust (double crust)
¼ cup Vegan Butter
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon Sage
½ teaspoon Thyme
⅓ cup Flour
1 ½ cups Vegetable Broth
¾ cup Oat Milk (or any unsweetened non-dairy milk)
1 Large Carrot (peeled and chopped)
½ cup Peas (frozen)
½ cup Corn (frozen)
1 Large Potato (peeled and cubed)
1 can Chickpeas (drained and rinsed)
Salt And Pepper, to taste
Instructions:
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the vegan butter over medium heat. Add the onion powder, garlic powder, sage, and thyme. Stir well to infuse the flavors.
Gradually sprinkle in the flour, stirring constantly to create a smooth roux. Cook for about 2 minutes until it turns a light golden color.
Slowly whisk in the vegetable broth and oat milk, ensuring no lumps form. Continue to stir until the mixture thickens, about 5-7 minutes.
Add the chopped carrot, peas, corn, potato, and chickpeas to the saucepan. Let it simmer for 10-12 minutes, or until the vegetables are tender.
Season with salt and pepper to taste.
Roll out one of the pie crusts and carefully transfer it into a pie dish. Pour in the vegetable and chickpea mixture.
Place the second pie crust on top and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow it to cool for a few minutes before serving.
Relish in the heartiness and enjoy the comforting goodness of your Hearty Chickpea Harvest Pot Pie!
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