Try this Vegan Chickpea Pot Pie recipe, or contribute your own.
Suggest a better descriptionMAKES
8servings
ACTIVE TIME
25minutes
TOTAL TIME
1 hour
25minutes
DIRECTIONS
Preheat the oven to 425° F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
PER SERVING: CALORIES 370; TOTAL FAT 23G (SATURATED 7G); CHOLESTEROL 0MG; SODIUM 500MG; TOTAL CARBOHYDRATE 35G; DIETARY FIBER 3G; SUGARS 3G; PROTEIN 5G.
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Serving Size: 1 (763g) | ||
Recipe Makes: 1 | ||
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Calories: 246 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1292.6mg | 45 % | |
Potassium 752.3mg | 20 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 34.4g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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