Vegan Chickpea Pot Pie - Cozy Fall Recipe - Meal Prep Ideas

Hello, my friends and welcome back to another video! Today we are fully embracing the cooler weather and the cozy cooking that comes along with it. Today we're making a vegan chickpea pot pie that is great for meal prep or simply a cozy meal to feed your family. When I made this I ended up with a considerably good amount of extra filling so I'm going to scale down the typed-out recipe for a more appropriate amount.
My name is Amanda and I am a home cook who became a Vegetarian in 2022, this channel will follow me and my eating habits as I Journey into Veganism in 2023 and beyond! Let's eat more plants together! XOX
What you'll need
-1 box of premade pie crust
-1.5 cans of chickpeas rinsed and drained (if you don't want to deal with -half a can you could definitely use one can and it would still be delicious)
-2 small Yukon Gold potatoes diced into bite-size pieces
-1/2 of a medium yellow onion diced
-4 to 6 cloves of garlic chopped finely
-Approximately 10 oz of frozen mixed vegetables my mix had corn, carrots, and green peas
-1tsp salt
-1/2 tsp pepper
-1 tsp dried thyme
-1/2 tsp dried sage
-1/4 tsp dried rosemary ( if you're not a fan of rosemary definitely leave this out because it is a powerful spice)
-1/2 tsp each of onion and garlic powder
-1/2 tsp smoked paprika
-2 Tbs vegan butter
For the sauce
-2 cups soy milk or oat would also work
-2 Tbs nutritional yeast
-1/4 cup all-purpose flour sifted
- 1 'not chicken' bouillon cube crumbled
To make the sauce for the "cream of soup" combine all the sauce ingredients and a medium saucepan. Heat on medium-low heat for 3 to 5 minutes whisking pretty much constantly until the sauce thickens. Set aside.
Par-bake the bottom pie crust according to the package directions. Diced onion and potatoes and get started on the filling. In a skillet melt two tablespoons of vegan butter. Once the butter is melted add the onion and cook for about 5 minutes. Then add the minced garlic and cook for one additional minute. Add potatoes and a few tablespoons of water to steam for 5 to 7 minutes. Next, add all of the spices, stir to combine, and toast for about 60 seconds. Now add in the chickpeas and mixed vegetables, and stir. Turn off the heat and mix in the creamy sauce. Add everything into the par-baked pie crust and then top with the second pie crust, crimp the edges and cut slits in the top to vent. Loosely cover with aluminum foil and place the pie pan on a baking sheet. Bake at 425° F for 15 minutes then remove the foil and bake for 15 minutes or until the crust is nice and golden brown. Allow to cool for 5 to 10 minutes then slice and enjoy. This will stay good in the fridge for up to 4 days!
**If you really want to take this dish over the top instead of boiling the potatoes toss the chopped-up potatoes and chickpeas in a bowl with a tiny drizzle of olive oil and a sprinkle of salt and pepper. Rroast in the oven at 400° for about 15- 20 minutes and then continue the recipe.
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Thank you so much for watching!
XOX
Amanda
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[@SomethingBetterTogether]

Looks delicious!

[@amandasvegankitchen]

Thank you!