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5 from 1 vote

Absolutely delicious, savory vegan pot pies! I created these in honor of my husband on our anniversary, and he loves them!  These tasty, plant-based pot pies are stuffed with nutritious veggies and chickpeas, which will give you a little kick of protein. Chickpeas are a great source of fiber, too!

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5 from 1 vote

Individual Vegan Pot Pie

Yield 6 – 8 Servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Absolutely delicious, savory vegan pot pies! I created these in honor of my husband on our anniversary, and he loves them!  These tasty, plant-based pot pies are stuffed with nutritious veggies and chickpeas, which will give you a little kick of protein. Chickpeas are a great source of fiber, too!

Ingredients 
 

Instructions 

  • Preheat oven to 400°F.
  • Pour olive oil into a large pot over medium heat.
  • Add onion and garlic and cook until onions become semi-translucent.
  • Pour in water and vegetable bouillon and whisk in flour.
  • Add carrots, broccoli, cauliflower, and chickpeas and bring to a simmer.
  • Stir in black pepper, thyme, basil, rosemary, and salt, and simmer until the mixture thickens (roughly 10 minutes).
  • While the mixture thickens, prepare vegan Pie Crust.
  • Line half-pint mason jars (or other baking dishes) with pie crust.
  • Pour mixture into mason jars.
  • Cut out piecrust circles to top off the potpies. To do this, simply flip a mason jar upside down and press it firmly into the rolled out pie crust.
  • Bake potpies for 30 – 35 minutes, until the crust turns golden brown and the filling is bubbling.
  • Remember, it’s 400°F, so let it cool for roughly 10-15 minutes before consuming.

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 137kcal, Carbohydrates: 24g, Protein: 4g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 858mg, Potassium: 328mg, Fiber: 5g, Sugar: 6g, Vitamin A: 7572IU, Vitamin C: 19mg, Calcium: 47mg, Iron: 2mg

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