Homemade vegan Chickpea Pot Pie is the ultimate in comfort food! This easy vegetable pot pie recipe is from my brand new cookbook, The Truly Healthy Vegan Cookbook! It’s a terrific main dish for holiday dinners, potlucks, or any day you’re craving a warming meal.
The Truly Healthy Vegan Cookbook
My secret’s out — I wrote a cookbook! I’m so excited to tell you a little bit about it today and to share a recipe from it, too.
My aim in writing The Truly Healthy Vegan Cookbook was to create a collection of delicious recipes that aren’t made with refined or processed products. The recipes all use whole foods, and many of them are veggie-centric, putting the vegetables front and center on your plate. Quite a few of the meals are made with hidden veggies, which is perfect for picky eaters.
I wrote the book for people who are already vegan and are looking for easy and healthy recipes; vegans who are struggling with unhealthy diets that are high in packaged, processed foods; and people who aren’t vegan yet but want to get healthy by adding more plant-based dishes into their diets.
The Chapters in The Truly Healthy Vegan Cookbook Include:
- The Healthy Vegan
- Soups and Stews
- Burgers, Sandwiches, and Wraps
- Dinner Mains
- Pastas, Noodles, and Rice
Some of my favorite recipes from the book include:
The Truly Healthy Vegan Cookbook is due in stores on December 31st, just in time for a healthy start in 2020. You can preorder your copy on Amazon today.
Vegan Chickpea Pot Pie
I’m sharing my recipe for Chickpea Pot Pie with you today. I picked this dish to share because I think it’s a good dish for the cold winter months, and it’s also a great dish for the holidays. I plan on making it for Christmas dinner this year.
How to Make Chickpea Pot Pie
A first glance, this recipe may look a little daunting, but I assure you that it’s easy to make.
- First, you make the crust dough. You mix together the flour, salt, and oil. Add in the water and knead until it forms a dough. Write the dough in plastic wrap and place it in the fridge while you cook the filling.
- Next, cook the onion for a few minutes, until it begins to brown, and then add the garlic, carrots, sweet potato, and mushrooms to the pan.
- Once the veggies have browned a little, add the chickpeas and peas.
- Sprinkle the flour over everything in the pan, and then add the vegetable stock to make a gravy.
- Pour the vegetable mixture into a pie pan.
- Roll out the dough into a large circle, and then place it over the top of the pie filling. Cut off any excess and use your fingers or a fork to crimp the edges.
- Finally, pop the pan in the oven and let it bake!
Chickpea Pot Pie
For the crust:
- 1¼ cups whole wheat flour or all-purpose gluten-free flour mix
- 1 teaspoon sea salt
- 1∕3 cup ice-old olive oil
- 1∕3 cup ice water
For the filling:
- 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water
- 1 medium-sized onion diced
- 2 garlic cloves minced
- 1 small sweet potato diced
- 1 carrot chopped
- 5 ounces cremini or white button mushrooms chopped
- ½ cup peas fresh or frozen and thawed
- 1 (15-ounce) can chickpeas drained and rinsed
- ¼ cup whole wheat or gluten-free flour
- 1¼ cups vegetable stock
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Mix together the whole wheat flour and salt in a large bowl. Drizzle the olive oil over the mixture. Use a rubber spatula or wooden spoon to mix everything together until the flour resembles pebbles. Don’t break up the lumps.
Drizzle the ice water over the mixture, mixing as you go until it forms a dough. You may need to knead it a little with your hands. Don’t over-knead the mixture. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator while you cook the filling.
Preheat your oven to 350°F and have a 9-inch pie pan ready. If you don’t have a pie pan, you can use a small baking dish.
Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Add the onion and cook until the it has softened and begun to brown slightly, about 5 minutes. Add the garlic, sweet potato, carrots, and mushrooms to the pan and continue to cook, stirring frequently, for 10 minutes, or until the vegetables have softened. Add the peas and chickpeas to the pan and stir to combine.
Sprinkle the vegetables with the flour and then add the vegetable stock and stir to combine everything. Cook, stirring frequently, for 5 more minutes, or until the mixture thickens. Pour the mixture into the pie pan.
Place the dough on a medium-size piece of parchment paper and cover with another piece of parchment paper. Use a rolling pin to roll the dough from the center out until it forms a 9-inch circle. Carefully place the dough on top of the pie pan and trim any excess that’s hanging over the edge. Crimp the edges of the pie crust by pinching it with your fingers or pressing it down with a fork. Bake for 35 to 40 minutes, or until the crust is golden brown.
Other comfort food recipes you might enjoy include:
- Shepherd’s Pie with Cauliflower Millet Mash
- Caramelized Onion and Mushroom Tart
- Lasagna Tart
- Butternut Squash Lasagna
I have a copy of the Truly Healthy Vegan Cookbook for one lucky winner this week. Follow the instructions below to enter. Contest ends at midnight on December 8th. U.S. residents only, please. Good luck!