Running on Real Food · by Deryn Macey★ 5.0 (2)
Vegan Chickpea Pot Pie
NUTRITION · PER SERVING55M COOK
CAL 9%·PRO 10%
CARBS 23G52% OF CAL
4G FIBER16G OTHER3G TOTAL SUGAR
FAT 8G39% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty pot pie with a creamy chickpea and vegetable filling under a flaky crust. Filling and comforting, suitable for a meat-free main course.
mainamericancasserolebeans🍲 stockpot🥧 baking dish🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ¼ cup plant-based butter (55 g)
- 2 tsp Italian seasoning
- pinch of salt and pepper
- ⅓ cup all-purpose flour (50 g)
- 1 ½ cup vegetable stock (350 mL)
- ¾ cup almond milk (175 mL)
- ½ cup frozen peas (75 g)
- ½ cup frozen corn (75 g)
- 1 cup chickpeas (drained and rinsed (225 g))
- 3 small Yukon gold potatoes (peeled and large diced (approx. 250 g))
- 2 stalks of celery (diced)
- 1 large carrot (peeled and diced)
- 2 unbaked vegan pie crusts
At a glance
PER SERVING · TIME 55M
CAL 9%·PRO 10%
CARBS 23G52% OF CAL
4G FIBER16G OTHER3G TOTAL SUGAR
FAT 8G39% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 333mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 279mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.