MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
HEALTH IS IN THE HUE
LONGEVITY LOVER
PROTEIN DREAM
SMOOTH SKIN
STRONG BONES
VISION MISSION
Vegetable pot pie was one of the only ways my mother could get me to eat my vegetables with glee when I was growing up. The vegetables were smothered in a thick, creamy sauce between two pie crusts. What’s not to love? Well, this recipe is a healthier version of those pot pies I loved as a child. The sauce is now made with coconut milk and nutritional yeast, and the filling of colorful, antioxidant-rich mixed vegetables has protein-packed chickpeas added in. Still an awesome way to eat my veggies!
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, finely chopped
½ cup finely chopped mushrooms
1 (13.5-ounce) can coconut milk (light or regular)
1 tablespoon whole wheat flour
3 tablespoons nutritional yeast
2 teaspoons sea salt
1 teaspoon thyme
¼ teaspoon cayenne pepper
2 cups frozen mixed vegetables (carrots, corn, peas, and green beans)
1 (13.5-ounce) can or carton chickpeas, drained
Freshly ground black pepper, to taste
2 (9-inch) frozen prepared whole-grain pie crusts, thawed
1 tablespoon extra-virgin coconut oil, melted
Preheat oven to 375°F.
In a large soup pot, heat the oil over medium heat. Stir in the onions and garlic, and sauté until the onions are translucent, about 3 minutes. Add mushrooms and sauté for another 3 minutes. Add the milk, flour, nutritional yeast, salt, thyme, and cayenne, and mix until thoroughly combined. Reduce the heat, cover, and simmer for 5 minutes, stirring often. Place the vegetable mixture in a large bowl and stir in frozen vegetables and chickpeas. Stir in black pepper, taste, and adjust seasonings, as desired. Spoon the filling into the bottom pie crust. Cover the filling with the top pie crust, cut away the excess crust, and crimp the edges of the crusts together to seal. Make three small slits in the top center. Lightly brush the pie crust with coconut oil. Bake 35 to 40 minutes or until crust turns golden brown. Let cool for about 10 minutes before serving. The pot pie can be stored in the freezer in an airtight container for up to 3 months.