Chickpea Pot Pie

Yummy pot pie with potatoes, turnips, chickpeas, broccoli, carrots and cauliflower and a puff pastry top! The gravy was a mixture of veggie broth, soymilk, thyme and white miso paste.



Recipe

1/2 onion, chopped
2 cloves garlic, minced
2 ribs celery, sliced
2 carrots, sliced
2 cups cauliflower florets
2 cups broccoli florets
2 potatoes, peeled and cubed
1 small turnip, peeled and cubed
1 14oz. can chickpeas, drained
4 TB olive oil, divided
2 TB flour
1 TB cornstarch
1 tsp. white miso
1-2 TB veggie broth powder
1 tsp. thyme
splash of soymilk
1 TB soy sauce
salt and pepper to taste
1 sheet of prepared puff pastry

1. Cook the carrots, cauliflower, broccoli, potatoes and turnip by placing them in a pot and covering with water. Bring to a boil and simmer for 10-12 minutes until they get soft.
2. Drain them but keep the water they were cooking in a bowl. Set it aside.
3. Saute onions, garlic and celery in 2 TB olive oil in another pot over medium heat until soft. Add the other 2 TB of olive oil. Take about a cup of the reserved water and dissolve the miso, veggie broth powder and flour in it. Add that to the pot and stir the mixture until it starts to get thick. When that happens, add the reserved veggie water little by little until you get the amount of gravy you desire. Keep stirring the gravy. If you want it thicker, dissolve the 1 TB of cornstarch in a little cold water and add it to the pot. When it has thickened the way you like it, add a splash of plain soymilk for creaminess.
4. Add the cooked veggies and the drained chickpeas to the pot and mix well. Season with soy sauce, salt and pepper. Pour the entire mixture into a 9x12 baking dish and top with the sheet of puff pastry. Bake for about 30-45 minutes in a 350 degree oven or until pastry is golden browned and puffed.