Turmeric Free Vegan Pot Pie with Chickpeas & Vegetables
Total time1 hr 30 min
Prep time25 min
Cook time55 min
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Learn more →Ingredients
6 servings
For the filling
- 2 tbsp vegan butter
See all
Earth Balance Vegan Buttery Sticks
Organic Dairy-Free Butter with Peruvian Salt, 10 oz
Monty's Dairy Free Plant-Based Butter Original
Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative
Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free - 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup plain, unsweetened plant-based milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the crust
- 1 sheet (about 9 oz) vegan puff pastry, thawed
- 2 tbsp plant-based milk (for brushing)
Instructions
- 1
Preheat the oven to 400°F (205°C). Melt the vegan butter in a large skillet over medium heat until foamy and just beginning to subside.
- 2
Add the onion, carrots, and celery to the skillet and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
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