Vegan Chickpea Pot Pie

Warm, fluffy comfort food yet vegan, healthy, and delicious. That's how I would describe this recipe. While it takes a bit of time to cook, it is worth the wait. By using mostly fresh ingredients for the base and ingredients bought in bulk for the biscuits, the amount of waste for this recipe can be minimal. 

The recipe starts with chopping a few fresh ingredients.

Then of course a slow simmer with some canned ingredients. This part may take longer than mentioned in the instructions based on the heat and how the vegetables are simmering. The goals is to have the sauce thicken as much as possible before it goes into the oven.

Lastly it finishes with a bake in the oven.

 

This combination creates a recipe that will make you want to come back for more. 

If you don't have time for chopping or access to fresh vegetables, a frozen medley bag of vegetables should work for the base as well.

Feel free to share to your Pinterest for later and comment if you liked it or how you made any modifications! 

Chickpea Pot Pie

Yield: 6

Prep time: 15 minutes

Total time: 1 hour

Ingredients

For the base:

Olive Oil | 3 tbsp

Minced Garlic | 1 heaping tsp

Flour | 1/3 cup

Vegetable Broth, unsalted | 2 cups

Almond Milk | 1.5 cups

Carrots | 5 medium carrots, peeled and diced

Green beans | .5 lb, cut

Russet Potato | 1 large, diced

Peas | .5 cup, frozen or canned

Chickpeas | 1 (15 oz) can, drained and rinsed

Black Pepper | 1 tsp

For the biscuits:

Flour | 2 cups

Baking Powder | 1 tbsp

Salt | 1 tsp

Vegan Butter | .5 cup, melted for 30 seconds

Almond Milk | 1 cup

Vegan shredded cheese (optional) | 1 cup

Nutritional Yeast (optional) | .25 cup

Directions

1. Preheat over to 400 degrees and prep a 9X13 casserole dish with an oil spray or butter.

2. Heat olive oil over medium heat in a large skillet or pan. Add the garlic and cook until lightly browned (2-5 minutes).

3. Add flour. Once mixed, add vegetable broth and almond milk slowly while whisking the clumps away.

4. Bring to a boil and add in the veggies. Simmer for 10-15 minutes until the sauce thickens. Add black pepper to taste and any other spices.

5. Pour the ingredients into the casserole dish and bake for 15 minutes.

6. While the base is baking, use a large bowl and add the dry ingredients and stir. Then add the wet ingredients and cheese (optional).

7. After 15 minutes of baking the base, add the biscuits by using a spoon to scoop them onto the base. It will not spread, so start small.

8. Cook an additional 25-30 minutes until the biscuits are cooked through.

9. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 400 | Fat: 24.1 g | Saturated Fat: 12 g | Cholesterol: 0 mg |

Sodium: 690 mg | Total Carbs: 53 g | Dietary Fiber: 7 g | Sugars: 3 g | Protein: 9 g