North American · 60 min · Medium · 4 portions

Chickpea Pot Pie

Name: Chickpea Pot Pie
Total time: 60 min
Yield: 4 servings
Ingredients: 1 sheet vegan puff pastry; 1 lb 0.93 oz chickpeas, drained; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 1 potato, peeled and diced small; 5.29 oz mushrooms, quartered; 1 cup frozen peas; 3 tbsp plain flour; 3½ tbsp vegan butter; 1⅔ cups vegetable stock; ⅔ cup unsweetened plant milk; 1 tsp dried thyme; 1 tsp dried sage; salt, to taste; black pepper, to taste

A creamy vegetable and chickpea filling under a lid of puff pastry that shatters when you cut it. Everything about it is comfort, including the smell.

~660 cal per serving — Calories are approximate, per serving — a guide only.

nut-free

Plan it:

Method

1
Soften the vegetables
⏱ 15 min
Melt the butter in a wide ovenproof pan and cook the onion, carrot, celery and potato with the thyme and sage until softening, about ten minutes. Add the mushrooms and cook until they color.
2
Make the sauce
⏱ 8 min
Stir in the flour and cook it for a full minute so it loses its raw taste. Add the stock a little at a time, stirring, then the plant milk, and simmer until thick.
3
Add the chickpeas and peas
⏱ 2 min
Stir in the chickpeas and the frozen peas and season hard. The filling should taste slightly too strong; the pastry will mute it.
4
Lid and bake
⏱ 25 min
Heat the oven to 200C (400F). Lay the pastry over the pan, trim it, cut two slits in the middle for steam, and bake until deep gold and risen.
5
Rest
⏱ 5 min
Let it sit for five minutes before cutting. Straight out of the oven the filling is molten and will run everywhere.

Notes

Most supermarket puff pastry is already vegan because it is made with oil rather than butter. Check the block, not the brand.

Cooking this later?Save to Pinterest

Method

Soften the vegetables

Make the sauce

Add the chickpeas and peas

Lid and bake

Rest

Notes