VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY
Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
- Drain the potatoes in a colander.
- Divide the potatoes into two medium bowls and mash half of them. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
- Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
- Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
- Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
- Remove the rosemary and thyme sprigs.
- Sprinkle the flour over the vegetables and mix well.
- Pour in half of the vegetable stock and stir.
- Add the nutritional yeast and stir well.
- Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
- Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
- Add the diced potatoes and stir.
- Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
- Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
- Brush the outside edges of the baking dish with the mix using a brush or your fingers.
- Preheat the oven to 350°F (180°C).
- Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
- Brush the top of the dough lightly with the oil-soy milk wash.
- Make a small X-shaped incision on the top of the crust.
- Bake for about 45 minutes or until the pie crust is golden.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams
CHANA MASALA
Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 15
Steps:
- Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
- Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
- Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
Nutrition Facts : Calories 140 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
CHANA -VEGGIE PIE
This recipe comes from a local Newspaper Cookbook-the Best Readers Recipes. My DH does not eat meat, Fish only! But I love meat, this is one of the Meatless Recipes I found that I liked.
Provided by Laureen in B.C.
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the vegetables use a mixture of any of the following: onions, broccoli, cauliflower, carrots, green pepper, peas or green beans. Steam vegetables until tender-crisp. Set aside.
- You may also included some sautéed tofu cubes in with this if desired.
- Heat oil in wok of large skillet. Add flour and roast until nicely golden,but not browned. Put water or stock in blender, add roasted flour and blend until smooth. Return mixture to wok. Add yeast, tamari and herbs. Cook over medium heat until thickened, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Gravy should be nicely thickened but not stiff. Add Lemon juice.
- Place vegetables in 1-1/2 quart casserole. cover with gravy (2-1/2 cups), reserving some extra to serve with the pie.
- For the topping, blend together whole wheat flour,cornmeal, baking powder and salt. In separate bowl combine egg, milk, oil and honey. Make a well in dry ingredients and add liquid, stirring until just combined.
- Carefully spread over vegetable mixture. Bake at 350°F for 30-35 minutes or just until topping is golden brown. reheat remaining gravy and serve with the pie.
Nutrition Facts : Calories 660.5, Fat 32.8, SaturatedFat 5.6, Cholesterol 61.4, Sodium 1599, Carbohydrate 79.6, Fiber 7.3, Sugar 5.2, Protein 16.1
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VEGAN CHICKPEA POT PIE (GLUTEN & GRAIN FREE!) - FROM MY BOWL
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5/5 (47)Total Time 1 hrCategory Main
- Combine all ingredients in a small pot and whisk to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, whisking occasionally. Set the sauce aside while you prep the filling; it will thicken slightly.
- Cook the Filling: While you prep the filling, preheat the oven to 425F. Add a splash or water or oil to a large Nonstick pot over medium heat. Sauté the Onion, Celery, and Carrot until translucent, then add the spices and cook for an additional 1-2 minutes. Add the Potatoes to the pot along with ¼ cup of water, then cover and let steam for 5 minutes. Uncover, then stir in the Chickpeas, Peas, and thickened Sauce until well-combined.
- Pour the Chickpea & Veggie filling into a 9″ pie tin “lined” with a pre-baked Pie Crust, then cover with the additional unbaked pie crust. Use a fork or your fingers to “pinch” the top crust layer with the bottom layer, then cover the edges of the Pie Crust with tin foil (see notes). Bake at 425F for 15 minutes, then remove the foil and cook for an additional 10-12 minutes.
- Let the Pie sit for 5 minutes, then slice and serve as desired. Store leftovers in the fridge for up to 7 days
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4.8/5 (29)Total Time 1 hr 5 minsCategory Main DishesCalories 447 per serving
- Veggies: Preheat oven to 400°F (204°C). Heat oil in a large cast iron skillet over medium heat. Add onion, garlic, carrots, corn, and celery. Cook until veggies are tender and brightly colored, about 10 minutes. Transfer veggies to a bowl and wipe pan clean.
- Sauce: Melt butter in the cast iron over medium heat. Whisk in the flour, salt, and pepper, cooking until flour loses its raw floury smell, about 2 minutes. Gradually whisk in broth to form a thick sauce. Remove from heat and whisk to cool slightly, then slowly whisk in cream. Stir cooked veggies, fresh or frozen peas, and drained chickpeas into the sauce.
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