Creamy Chickpea Vegetable Pie Recipe
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The name sort of looks like ‘Chicken Vegetable Pie’, and the pie sort of looks like a Chicken Vegetable Pie. Guess what? It kind of tastes like a Chicken Vegetable Pie too! Hearty, familiar flavours invoke the pure satisfaction this cosy comfort food brings.
You will need
Makes 6
Filling
- 1 onion, finely chopped
- Olive oil, as needed
- 1 1/2 cup mushrooms, sliced
- 1 carrot, cubed
- 1 large potato, cubed
- 1 cup vegetable stock, or as needed
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 x 400g can chickpeas, drained
- 3/4 cup frozen peas and corn
- Salt and pepper, to taste
Sauce
- 1 cup (250g) soy milk
- 1/4 cup flour
- 1/4 cup nutritional yeast, or to taste
Pastry
- 2-3 sheets of frozen shortcrust pastry sheets, thawed
- 2 sheets of frozen puff pastry sheets, thawed
- 3 tablespoons melted vegan butter, to glaze
- 1 teaspoon maple syrup, to glaze
Recipe: Rainbow Nourishments
Directions
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Step 1
To make the filling and sauce: Add the onion and a dash of olive oil to a large pot over medium heat. Cook for 3-5 minutes or until fragrant.
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Step 2
Add the mushrooms and cook until they’re slightly reduced. Add the carrot, potato, vegetable stock and herbs. Cover the pot and cook until they have softened but are still a little firm.
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Step 3
Meanwhile, in a small pot, combine the ingredients for the sauce. Place over medium heat and whisk until the mixture has thickened.
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Step 4
Add the chickpeas, peas, corn and sauce to the pot. Stir to combine and cook for 5 minutes. Season the mixture, to taste. Cool the filling. You can also prepare the filling the day before.
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Step 5
To prepare the pastry: Preheat your oven to 200°C (convection) or 180°C (fan-forced).
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Step 6
Grease 6 x 10cm individual pie tins with oil or melted vegan butter. Cut 6 rounds from the shortcrust pastry and drape them into the pie tins. Cut off the excess pastry. You can reshape and reuse the excess pastry for another recipe.
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Step 7
Top each pie with sheets of baking paper and fill with pie weights. Blind bake the pie crusts for 20 minutes then carefully remove the pie weights. Return the pie crusts to the oven and bake for another 5 minutes. If your crusts have puffed up, gently press them down with a spoon while they’re still warm.
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Step 8
Spoon the filling into each pie. Cut rounds from the puff pastry and top each pie with the puff pastry. Use a fork to crimp the edges of each pie.
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Step 9
Make the ‘egg wash’ by mixing the melted vegan butter and maple syrup. Brush the mixture on your pies.
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Step 10
Bake the pies for 30 minutes or until the tops are golden and have puffed up.
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Hot tip!
A few brands of frozen pastry are accidentally vegan as they use vegetable shortening instead of butter. However, double check the ingredients of your pastry before you buy it.
Recipe: Rainbow Nourishments
