Description

A comforting, plant-based twist on a classic, this Vegan Pot Pie with Chickpeas is packed with hearty veggies and tender chickpeas in a savory, herb-infused gravy, all wrapped under a golden, flaky puff pastry crust. Perfect for cozy evenings or a family-friendly meal.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 cup diced carrots

1/2 cup peas

1/2 cup corn

1/2 cup green beans

1 small onion, diced

2 cloves garlic, minced

2 cups vegetable broth

3 tbsp flour

2 tbsp olive oil or vegan butter

1 tsp dried thyme

1 tbsp chopped parsley

Salt and pepper, to taste

1 sheet vegan puff pastry, thawed

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Instructions

Preheat oven to 400°F (200°C).
In a pan, heat olive oil or vegan butter. Sauté onion and garlic until soft.
Add flour and stir to form a roux. Gradually whisk in vegetable broth until thickened.
Stir in chickpeas, carrots, peas, corn, green beans, thyme, parsley, salt, and pepper. Cook for 5-7 minutes.
Transfer filling to a baking dish. Cover with puff pastry, trim and crimp edges, and cut slits on top.
Bake 25-30 minutes until golden. Cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner