Discovering the Best Vegan Chickpea Pot Pie Recipe
Flaky golden crust, creamy herb-flecked filling, comfort off the charts — this vegan chickpea pot pie is winter in a pie pan. Chickpeas, mushrooms, sweet potatoes, and kale swim in a rich white-wine cream sauce with no-chicken bouillon that tastes like it simmered all day.
It's the kind of hearty, stick-to-your-ribs dinner that makes everyone at the table go quiet for the first few bites.
Watch it made
Directions
- Preheat the oven to 425°F.
- In a large pan over medium-high heat, add the vegan butter and avocado oil.
- Add the chopped onion, celery, carrot, and sliced mushrooms. Cook for about 10 minutes, until fragrant and translucent.
- Pour in the white wine and let it cook down until mostly evaporated, 12–15 minutes.
- Add the chickpeas and chopped kale to the pan and stir to combine.
- Pour in the vegan heavy cream and add the thyme, garlic powder, onion powder, white pepper, cayenne pepper, and no-chicken bouillon paste. Cook over low heat, stirring, until the sauce thickens.
- Remove from the heat and let cool slightly.
- Line a pie pan with one pie crust. Spoon in the filling, then lay the second crust on top. Seal the edges and cut several slits in the top crust for ventilation.
- Bake for 20–30 minutes, until the crust is golden brown.
- Serve and enjoy!
