{"id":332,"date":"2009-10-04T07:28:15","date_gmt":"2009-10-04T11:28:15","guid":{"rendered":"http:\/\/popvegonline.com\/blog\/?p=332"},"modified":"2012-05-08T13:06:34","modified_gmt":"2012-05-08T17:06:34","slug":"chickpea-pot-pie-vegan-mofo-from-vegandad","status":"publish","type":"post","link":"https:\/\/popvegonline.com\/blog\/chickpea-pot-pie-vegan-mofo-from-vegandad\/","title":{"rendered":"Chickpea (Or Chick’n) Pot Pie… AUTUMN specialty… From @VeganDad #Vegan Mofo"},"content":{"rendered":"

Okay… this is a winner. This is from the incredible, amazing, wonderful Vegan Dad. I bought his cookbook<\/a>, and can’t wait to try everything in it. Read his blog<\/a>. Try his stuff. Buy his cookbook. You’ll be glad you did. <\/p>\n

So… I’ve started cooking using his great stuff.<\/p>\n

First up – this winner of a family pleaser he calls “Chick’n (or Chickpea) Pot Pie. It is wonderful… even pleased my meat eating sister as a great Saturday night meal. I changed it up a TINY bit… changed the type of veggie broth and when it’s added. But he’s a master… and you’ll love every bite. <\/p>\n

NOTE: This takes a while. Give yourself about 2 hours for complete prep to serving. BUT – you can make salad, dessert, watch a tv show, or do your nails while it’s in the final stage. You can also do your dog’s nails. Maybe your neighbor’s, too. <\/p>\n

Okay… so here goes. <\/p>\n

From: Vegan Dad <\/a>
\nChick’n (or ChickPea) Pot Pie<\/p>\n

Servings\/Yield
\n1 pie (about 5 to 6 servings, less if you’re really hungry). <\/p>\n

2 cups All-purpose flour
\n\u00be tsp salt
\n1 cup non-hydrogenated vegetable shortening
\n5-6 teaspoons ice cold water
\n1 tablespoon oil
\n1 onion, diced
\n1 stalks celery , diced or chopped
\n2 carrots sliced
\n4 potatoes , peeled and cubed
\n2 cups cubed seitan (or 1 can chickpeas, rinced, or fake Chick’n)
\nwater, to cover (see recipe)
\n1 cup frozen corn
\n1 cup frozen peas
\n1-2 tablespoon cornstarch
\n1-2 tablespoon veggie broth paste
\nMethod<\/p>\n

FOR THE CRUST
\n1. Mix together flour and salt in a large bowl
\n2. Cut in shortening with two knives or a pastry cutter
\n3. stir in enough water (5-6 tblsp ice cold) and mix with a fork for the pastry to come together in a ball.
\n4. roll out on a floured surface in a shape that fits your baking dish. <\/p>\n

FILLING AND PIE
\n1. Preheat oven to 350 degrees.
\n2. Saute onion and celery in a saucepan.
\n3. Add carrots and potatoes and cover with water. Bring to a boil and simmer until veggies are soft (15-20 minutes).
\nPVO NOTE: I added the veggie broth paste toward the end of step 3… wanted it to cook in.
\n4. Add (either Seitan, Chickpeas, or “Fake Chick’n), corn, and peas.
\nPVO NOTE: Stir it up nicely… bring it together for just a few minutes, keeping it simmering.
\n5. Mix cornstarch in a few tbsp of cold water … and add to the veggie mix. Continue to cook until mixture thickens, add more if still too thin (PVO Note: I used about 2 tbsp corn starch and 6 tbsp cold water… worked great). Add salt and pepper to taste.
\n6. Pour into glass or corningware dish (9×13 or so). Put crust on top of veggie mixture. Cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns. PVO NOTE: Don’t forget the slits… and lean toward the 60 minutes in the range). <\/p>\n

Then… SERVE!<\/p>\n

Oh, and don’t expect to have any leftovers unless you’re making this for yourself. People WILL go back for seconds. <\/p>\n

WANT TO BUY HIS COOKBOOK? I highly recommend it!!<\/p>\n

Want to buy it? Here’s a link:
\n