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! Print
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1 batch Coconut Oil Pie Crust
1 tablespoon olive oil
1 1/4 cup white onion, diced
2 cloves garlic, minced
2 cups carrots, peeled & diced
1 cup broccoli crowns, finely diced
2 cups cauliflower crowns, finely diced
1 cup chickpeas, cooked
1/3 cup flour
4 cups water + vegetable bouillon
1 teaspoon ground black pepper
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon Himalayan salt
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.
This vegan pot pie recipe is very versatile so if you feel like adding some other vegetables into the mix do it!
If you’re feeling inspired, make a double batch of the Coconut Oil Pie Crust and make a delicious plant-based sweet pie at the same time for dessert because why the heck not!?
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