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vegan pot pies with oil-free crust

A spoon is dipped in a vegan pot pie with chickpeas, vegetables, and gravy topped with a whole wheat crust.

A classic comfort food goes vegan with a savory chickpea, veggie, and gravy filling topped with whole wheat, oil-free pie crust.

Ingredients

Scale

For the filling

  • 1 medium onion, diced (about 1 cup)
  • 4 - 5 celery stalks, diced (about 1 cup)
  • 2 garlic cloves, peeled and minced, or pressed (1 Tbsp.)
  • 1 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 tsp. basil
  • 3 cups vegetable broth
  • 215 oz. (400 gm.) cans of cooked  chickpeas drained and rinsed (3 cups)
  • 4 cups of frozen mixed vegetables
  • 6 Tbsp. whole wheat flour
  • 1 cup of water
  • Salt and pepper, as needed

For the crust

  • 1 Tbsp. ground flax seeds
  • 3 Tbsp. water
  • 2 ¼ cups wholewheat flour
  • ½ tsp. salt
  • 46 Tbsp. water

Instructions

Timing tip: Before you start the filling, make the flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set it aside until you are ready for the crust.

  1. To make the filling, heat a large skillet or pot to medium and add the diced onion and celery. Stir the ingredients for about 5 minutes until they start to soften can get more translucent.
  2. Add the garlic, garlic powder, black pepper, and basil. Stir for 30 seconds.
  3. Add the vegetable broth and stir the bottom to pick up any ingredients stuck to the bottom of the pan.
  4. Add the chickpeas and frozen vegetables. Mix everything and bring the pan to simmer. Cover the skillet and cook for 5 minutes until the veggies are heated through.
  5. While the veggies cook, combine 6 tablespoons of whole wheat flour with 1 cup of water in a small bowl or cup. Be sure it is mixed well and that there are no lumps.
  6. Add the flour mixture to the skillet and mix well. Stir it for a few minutes until it starts to thicken. At this point, you can turn off the heat or continue to simmer the filling at a low temperature while you make the crust. Be sure to stir it every so often.
  7. Preheat the oven to 4000 F. (2000 C.). Lay out the pie dishes) or a larger baking dish if you are using that).

  1. Now, make the dough by grabbing a medium mixing bowl and combine 2 ¼ cups of flour and ½ a teaspoon of salt.
  2. Stir in the flax egg and then start adding water 1 tablespoon at a time until all the flour is moist and you have a dough that will hold together if you form a ball.
  3. Take a moment to fill your baking dishes with equal portions of the filling and place them on the baking tray.
  4. Roll a dough ball into a circle about ¼ of an inch thick. Lay the dough over one of the filled baking dishes. If you have a lot of excess crust, trim that away. Use your fingers to fold the sides up to create an edge along the side of the dish.
  5. Repeat for the rest of the baking dishes.
  6. Once all the dishes are covered, place the tray in the middle rack in the oven. Bake the pies for 30 minutes. The crust should be slightly brown. The filling may start bubbling over the side (that's ok).
  7. Remove the pies from the oven and let them sit for 5 minutes.
  8. Serve them up and beware – they can be hot inside, so be mindful before you dig in.

Notes

  • If you use fresh rather than frozen vegetables, add them before the garlic and spices and sauté them to cook them. You can also add them after the vegetable broth and allow them to simmer. This might be more appropriate for potatoes or denser vegetables. Then add the chickpeas and move forward.
  • If you intend to freeze the pies, bake them for 20 minutes to allow the crust to set. Wrap them or seal them in a freezer bag. To bake them, cover the top with foil and bake them in a pre-heated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes until the filling starts to bubble.
  • If you substitute whole wheat flour, use the same amount, but be careful as you add the water. Do it slowly, a tablespoon at-a-time. Make adjustments as necessary.

Keywords: vegan pot pies

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