Created: 9/25/2023
Prep Time: 45 minutes
Cook Time: 50 minutes
Prep Time: 45 minutes
Cook Time: 50 minutes
This vegan and gluten-free version of the classic American comfort food is just as savory and satisfying. The filling is loaded with tender chickpeas, flavorful vegetables, and a creamy dairy-free sauce, all tucked inside a buttery gluten-free crust.
Ingredients:
Yield: 6-8 servings
2 cups gluten-free all-purpose flour
1 tsp salt
1/2 cup vegan butter, chilled and cubed
4-6 tbsp ice cold water
4 tbsp vegan butter
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 clove garlic, minced
1/4 cup gluten-free all-purpose flour
1 1/2 cups vegetable broth
1/2 cup unsweetened and unflavored non-dairy milk
2 cups cooked and drained chickpeas
1 tsp dried thyme
1 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast
1 tbsp cornstarch
1 tbsp water
Instructions:
Step 1
Mix together gluten-free flour and salt in a mixing bowl. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. Gradually mix in the ice water, 1 tablespoon at a time, until the dough comes together in a ball. Divide in half and flatten into discs. Cover with plastic wrap and refrigerate for at least 30 minutes.
Mix together gluten-free flour and salt in a mixing bowl. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. Gradually mix in the ice water, 1 tablespoon at a time, until the dough comes together in a ball. Divide in half and flatten into discs. Cover with plastic wrap and refrigerate for at least 30 minutes.
Step 2
Preheat oven to 375°F. Melt vegan butter in a large saucepan over medium heat. Add onion, carrots, celery, and garlic and cook until tender, about 5 minutes. Stir in gluten-free flour and cook for 1 minute.
Preheat oven to 375°F. Melt vegan butter in a large saucepan over medium heat. Add onion, carrots, celery, and garlic and cook until tender, about 5 minutes. Stir in gluten-free flour and cook for 1 minute.
Step 3
Gradually stir in vegetable broth and non-dairy milk, whisking constantly until the mixture thickens up. Add in the cooked chickpeas, thyme, salt, black pepper, and nutritional yeast. Cook for an additional 10 minutes, until the sauce has thickened and the chickpeas are heated through.
Gradually stir in vegetable broth and non-dairy milk, whisking constantly until the mixture thickens up. Add in the cooked chickpeas, thyme, salt, black pepper, and nutritional yeast. Cook for an additional 10 minutes, until the sauce has thickened and the chickpeas are heated through.
Step 4
Dissolve the cornstarch in water and add to the pot, stirring constantly until the filling thickens up. Remove from heat.
Dissolve the cornstarch in water and add to the pot, stirring constantly until the filling thickens up. Remove from heat.
Step 5
On a gluten-free floured surface, roll out one of the dough discs and place in a 9-inch pie dish. Add the chickpea and vegetable filling. Roll out the second disc and cover the filling. Trim the excess dough and crimp the edges to seal. Cut a few vent holes in the top crust.
On a gluten-free floured surface, roll out one of the dough discs and place in a 9-inch pie dish. Add the chickpea and vegetable filling. Roll out the second disc and cover the filling. Trim the excess dough and crimp the edges to seal. Cut a few vent holes in the top crust.
Step 6
Bake for 45-50 minutes, or until the crust is golden brown and the filling is heated through. Let cool for 5-10 minutes before serving.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is heated through. Let cool for 5-10 minutes before serving.