This recipe turned out fantastically! Just made this recipe!! While you prep the filling, preheat the oven to 425F. Super creamy and filling without weighing you down . Hi Liliana! Drain the lentils and Meanwhile, set the spinach in a colander over the sink and pour the just-boiled water over to wilt. I have read and agree to the terms & conditions, @2016 - PenciDesign. Set the sauce aside while you prep the filling; it will thicken slightly. I will be making this again soon because its just so good. Yay! It’s very easy to make vegetarian pot pie in a cast iron. Yay! Definitely a keeper recipe- perfect for mother’s day brunch! So glad you guys enjoyed it. Both ingredients taste wonderful when mixed with the rest of the pot pie. Sauté the Onion, Celery, and Carrot until translucent, then add the spices and cook for an additional 1-2 minutes. The second time was with the almond crust from the recipe, it wasn’t worth the extra work as we weren’t a fan of the consistency. Chickpea Flour can be replaced with Brown Rice Flour or All-Purpose Flour; I have not tested any other substitutions. Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! Most Pot Pie is typically, well, not Vegan. Otherwise, it was so good! How to veganize this recipeThere are three non-vegan items in this recipe that will need to be substituted in order to achieve a vegan pot pie. But there’s a lot of room between those two extremes for very good to excellent pie … I will say regardless of the crust method we like our “pies” to be saucy, when you bake this it will dry out (quite possibly as none of the times we had a top) we solved this by doubling the sauce and putting the second half on the side to pour over each serving. So glad you guys liked it! How do you cook them? This rich and creamy meal is a wonderful way to sneak in a few servings of vegetables. Am I able to just make the whole pie in advance, let it cool, refrigerate it till the next day and then reheat it? Served the filling with crackers because I didn’t have time to make the crust and the whole family loved it! very reminiscent of chicken pot pie. Will definitely be making again! Aw so awesome! You could try a vegan heavy whipping cream, like soy? The filling looks so phenomenal that I could eat it on its own too. Thank you for sharing these recipes! I thought the “sauce” was a little bland so I added some liquid aminos. I’m a huge fan of chickpeas, but I didn’t realize how much I’d love them in a creamy vegetable pot pie dish! So sorry to hear it, Mary! https://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie I hope he has a good birthday! If you enjoy baking pies it might be a great alternative. What a good recipe find. Hearty and Cozy, this Chickpea Pot Pie has a flaky crust, lots of veggies, a creamy sauce, and plenty of plant-based protein thanks to hearty-healthy Chickpeas! Save my name, email, and website in this browser for the next time I comment. Store leftovers in the fridge for up to 7 days. I haven’t had pot pie since I went vegetarian (almost two years). My husband ate most of the second pie the next day. The chick peas were a really great surprise as they mimicked what a potato would be in a traditional pot pie. I wouldn’t cut it in half, just make it full and fit in what you can (I think most of the filling will fit!) . Saved so much time, plus I have a hard time digesting fresh veggies so it was much easier on the stomach! Thank you! 1/4 of flour probably would have been plenty. I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. Taste just like what my mom makes! The consistency of the sauce was just right! […] Cook the Filling For next steps, you can read at https://frommybowl.com […]. Heat the oil in a large cast iron skillet over medium heat. Preheat the oven to 180˚C, gas mark 4. Plus, it’s also Gluten Free, Grain Free, and even Oil Free! It’s not vital but may alter the overall end result in terms of flavor. Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. Such a great recipe! Peep the ingredient list and we know you’ll find it as irresistible as we […], I just made this recipe (without the crust) and it comes out AMAZING! But us plant-based peeps deserve to enjoy this mouth-watering comfort food too, am I right?! Consider making any of these easy dishes to eat alongside your veggie pot pie: Leave a comment below and tag @liveeatlearn on social media! Thank you for the recipe!! Glad you’ve made the switch and you’re enjoying it! Here’s everything you’ll need: Veggie Filling – Classic veggies sautéed in olive oil, onion, and garlic to soften them some before baking. Caitlyn, You’re fantastic! Will be making this again in future! It is so yummy…. I am making this pie for a party but I only have time to make this the day before the party. Just made this tonight, and it was a huge hit! Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, whisking occasionally. I prebaked the bottom crust right before I assembled the pie, but recommend doing it ahead of time so everything is cooled – the heat from the dish and bottom crust made the top crust hard to handle. If you’re looking for more Cozy Vegan recipes, you’ll also love this, Finally, if you make this recipe and decide to share it on, + #FromMyBowl! Add to skillet; stir constantly until well blended. So delicious! I haven’t tried it with coconut cream so I can’t be sure. Overall, this was super tasty and very filling. Check if … I still cut up onion to include though and I threw it in the mix. We’ve never tested it that way, the potential issues I would see is having enough pie crust (I feel like smaller individual pies would use up more of the dough) and baking times would definitely be different – possibly a slightly lower temperature for about just as long. I added an extra garlic clove and stock cube but it probably didn’t need it. I love seeing your delicious recreations . Made this for thanksgiving and it was a hit! You can keep the top layer of the Pie Crust unbaked for this recipe, but I suggest pre-baking the bottom one at 400F for 15 minutes. This looks amazing, and like I can’t screw it up! So happy to hear it, Lily! You can weave it into strips (tutorial for lattice pie crust here), or you can place the entire dough on top of the pie. One of my favorite parts about this vegetarian pot pie is the fact that it’s made in one pan. 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