Vegan Empanada Chickpea Pot Pies

These vegan empanada chickpea pot pies are choc-full or veggies and bursting with flavor! And it’s easier and healthier to make them since they’re baked and not fried. Try and see for yourself!

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Vegan Empanada Chickpea Pot Pies

Vegan Empanada Chickpea Pot Pies


Ingredients

Scale

Crust: 

  • 2 ½ cups whole wheat flour
  • ½ tsp salt
  • ¼ cup refined coconut oil
  • ½1 cup warm water 

Filling: 

  • 2 cups Yukon gold potatoes
  • 2tbl vegan butter
  • ¾ cup diced carrots
  • ¾ cup diced celery
  • 1 diced med yellow onion
  • 1 tsp thyme
  • ½ tsp rosemary
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup chickpeas
  • 1 cup frozen peas
  • ¼ cup & 2tbl flour
  • 2 cups veggie broth
  • ½ cup soy milk

Instructions

  1. In a food processor, Combine flour & salt, add coconut oil, keep pulsing, scraping down sides to combine, slowly add water 1 tbl at a time, process on high, when combined it will form a ball & feel smooth. Cut dough in ½ wrap both in plastic wrap, let rest 30min.
  2. Cover potatoes in cold water in a med sauce pan, bring to boil simmer till tender 6–8 min, drain, set aside
  3. In large sauté pan, melt butter, add onions, carrots, celery, and seasoning sauté on med-high heat 10-12 min
  4. Add peas & potatoes then combined mix with flour, then add veggie stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, place in large bowl to cool to room temp
  5. On a floured dusted surface, roll out dough, use a 5-6 circular cutter to make empanada crust (I used a bowl as my template), place 2 tbl filling in center of circle, dab water on edges of half the circle, fold into a half-moon, use tines of fork to seal firmly, repeat until you use all dough, place on parchment paper
  6. Mist parchment with oil bake empanadas at 200°C/400°F 20-25 flipping half way through misting tops with oil. Enjoy!

Notes

Find more of Sara’s recipes on @thevegansara.

Vegan Empanada Chickpea Pot Pies

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