Vegan Chickpea Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-skillet chickpea pot pie loaded with roasted winter vegetables in a thick, aromatic broth, topped with biscuits. Cozy, satisfying, and perfectly suited to cold-weather meals. A vegan take on the classic comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil (I like avocado oil)
- 2 leeks (halved and thinly sliced)
- 2 carrots (peeled and finely chopped)
- 2 parsnips (peeled and finely chopped)
- 2 cups cubed butternut squash (cut into 1-inch cubes)
- 8 ounces mushrooms (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt & pepper (plus more, to taste)
- 1/2 cup flour (all purpose or oat flour will work)
- 2 cups vegetable broth
- 1 cup cashew cream (made with 1/2 cup raw cashews, see notes)
- 1 15-ounce can chickpeas (drained and rinsed)
- 6 biscuits (uncooked, for topping)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1751mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1502mg
- Calcium
- 197mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1751MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.