"Discovering the Best Vegan Chickpea Pot Pie Recipe"

The winter season is the perfect time to indulge in comforting and warm meals, and what's better than a classic pot pie? This time, we decided to take a twist on the traditional dish and make it vegan-friendly. With the help of chickpeas and a few other ingredients, we came up with the best vegan chickpea pot pie recipe.

The process of creating this recipe was a fun and exciting journey. We started by exploring different ingredients that would pair well with chickpeas, and we came up with the combination of mushrooms, sweet potatoes/white potatoes, kale, and more. These ingredients not only taste delicious together but also provide a nutritious and balanced meal.

To make this recipe, we used a mix of spices and seasonings to add depth and flavor to the filling. We also utilized no-chicken bouillon paste to add a rich umami taste. To keep it vegan, we used vegan heavy cream and butter in the sauce, which turned out to be a perfect substitute for traditional heavy cream and butter.

The final result was a flavorful and comforting pot pie, with a flaky crust and a hearty filling. To make the recipe even easier, we have included the shopping list and step-by-step directions for you to follow. So, without further ado, let's get started!

Shopping List:

• 2, 9 inch vegan pie crusts

• 2 cups cooked chickpeas

• 8 oz. baby bella mushrooms, sliced

• 1/2 cup cooking white wine

• 2 cups vegan heavy cream

• 2 small sweet potatoes/white potatoes

• 1/2 onion

• 1 carrot

• 1 celery stalk

• 1 cup/handful kale, chopped

• 2 tbsp better than bouillon no-chicken paste

• 2 sprigs thyme

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp white pepper

• 1/4 tsp cayenne pepper

• 2 tbsp avocado oil

• 2 tbsp vegan butter

Recipe:

1. Preheat oven to 425 degrees Fahrenheit.

2. In a pan, add vegan butter and avocado oil on medium-high heat.

3. Add chopped onion, celery, carrot, and sliced mushrooms to the pan. Cook for 10 minutes or until fragrant and translucent.

4. Pour in white wine and let it cook down until it evaporates, 12-15 minutes.

5. Add chickpeas and chopped kale to the pan and stir to combine.

6. Pour in vegan heavy cream and add the remaining spices and no-chicken bouillon paste. Cook on low heat until the sauce thickens.

7. Remove from heat and let it cool.

8. Place one pie crust on the bottom of a pie pan to line it. Fill the pie pan by spooning the mixture into it. Place the second pie crust on top and seal the edges. Cut several slits on the top crust for ventilation.

9. Bake the pot pie for 20-30 minutes or until the crust is golden brown.

10. Serve and enjoy!

We hope that you will enjoy this vegan chickpea pot pie recipe as much as we did. Let us know in the comments below what you think and if you made any modifications to the recipe. Happy cooking!

TAGS: #twomodernvegans, #potpie, #chickpeas, #garbanzobeans

Video Coming Soon!