Vegan Crucifer & Chick Pea Pot Pie with Onion Crust

Cruciferous vegetables are a posse of common yet super nutritious food crops that are taxonomically characterized by their cross-shaped flowers.  Members include kale, bok choy, broccoli, wasabi, mustard, and even the canola plant.  If you already eat these, keep up the good work!  These vegetables are a great source of various micronutrients and fibre.

This pie contains a creamy, mild curry sauce along with kale, cauliflower, and broccoli, as well as some chickpeas for an especially hearty winter meal. You can mix and match other vegetables and legumes for this recipe and I’m sure it will also be great.  This is a pretty rich pie (because it’s a pie) so I recommend serving it with a light green salad on the side.  Remember, too, that just because something is vegan doesn’t mean it is necessarily conducive to weight loss!


Vegan Crucifer & Chick Pea Pot Pie with Onion Crust

Adapted from the Veganomicon

Serves: 6
Time: 1 3/4 hours

For the creamy curry sauce:

  • 4 Tbsp vegan margarine
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp dried thyme
  • 1 small pinch of ground cinnamon
  • 1 small pinch of ground cayenne pepper
  • 6 Tbsp all-purpose flour
  • 3 cups plain soy milk
  • 1 tsp salt
  • freshly cracked black pepper, to taste

For the vegetables:

  • 2 Tbsp oil
  • 3 cloves garlic, minced
  • 12 crimini or button mushrooms, sliced
  • 1 bunch kale, tough stems discarded and leaves chopped
  • 1/2 head cauliflower, cut into bite-sized pieces
  • 1 large crown of broccoli, cut into bite-sized pieces
  • 1/2 can chick peas, rinsed and drained

For the onion crust:

  • 1 tsp oil
  • 1 medium onion, diced
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 small pinch of dried thyme
  • 1 small pinch of ground cumin
  • 3 Tbsp vegan margarine (cold)
  • 1/4 cup cold water + a bit more

For the creamy curry sauce:

  1. Preheat the oven to 190 °C / 375 °F.
  1. In a pan over medium heat, melt the margarine then fry the garlic all the spices for 2 minutes.
  1. Stir/Whisk in the flour to form a roux.  Continue to stir and cook for 5 minutes.
  1. Stir/Whisk in the soy milk.  Keep stirring for up to 10 minutes to form a thick sauce.

Slow-moving bubbles: sign of a super thick sauce.

  1. Turn off the heat and stir in the salt and pepper.
  1. Set the sauce aside.

For the vegetables:

  1. In a dutch oven or large skillet over medium heat, stir-fry the garlic and mushrooms for 5 minutes.
  1. Add the kale and cauliflower and continue to cook for 5 minutes.
  1. Add the broccoli and cook for another 3 minutes.
  1. Fold in the chick peas.
  1. Turn off the heat and set aside.  Note that the broccoli and cauliflower will not be fully cooked at this point; they will finish in the oven.

Green, garlicky, and delicious enough on their own.

For the onion crust:

  1. In another pan over medium-low heat, fry the onion in the oil for 10 minutes, stirring frequently.  We want mellow and golden brown onion pieces.  (I recommend doing this step while you prep the other ingredients.)
  1. In a bowl, mix the flour, baking powder, salt, thyme, and cumin.
  1. Cut the cold margarine into the dry ingredients, using a pastry cutter, forks, or clean hands.  Stop when the dough starts to look like coarse bread crumbs.
  1. Gradually mix in 1/4 cup cold water to form a soft dough.  Use a little bit more water if needed.
  1. Fold in the sautéed onion pieces.

This isn’t too sticky, so make sure you get all that onion into the pie.

  1. Use your hands to form the dough into something like flattened dumplings or thick Subway cheese slice-sized pieces for easy assembly of the pie.

For assembly:

  1. Pour the sauce from its pan into the dutch oven where the cooked vegetables are.  Mix thoroughly.
    (If you are not using a dutch oven, transfer these ingredients into a large casserole dish instead.)
  1. Place the dough tiles on top of the saucy vegetables in a single layer.

Ugly, also known as ‘rustic’ or ‘homestyle’.

  1. Bake the pie, uncovered, for 45 minutes.
  1. Let the pie cool for 10-15 minutes before cutting and serving.
  1. Serve with a refreshing salad.

4 thoughts on “Vegan Crucifer & Chick Pea Pot Pie with Onion Crust

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