Easiest Way to Make Perfect Vegan pot pie - using chickpeas flour & whole wheat aata

Vegan pot pie - using chickpeas flour & whole wheat aata. Use a fork or your fingers to "pinch" the top crust layer with the bottom layer, then cover the edges of the Pie Crust with tin foil (see notes). Vegan Pot Pie with Chickpea Flour Biscuits are made absolutely from scratch and in one pot. Besides being oil free it is a medley of vegetables and whole grains.

Pie crust- as I mentioned, I used my coconut oil pie crust recipe and simply swapped the oil for vegan butter. You can do it either way but the vegan butter really gives it that nice. How to make vegan pie dough. You can Have Vegan pot pie - using chickpeas flour & whole wheat aata using 14 ingredients and 14 steps. Here is how you cook it.

Ingredients of Vegan pot pie - using chickpeas flour & whole wheat aata

1. What You needis of For crust.
2. Lets Go Prepare of - Whole wheat aata.
3. It's of cup- Chickpeas.
4. It's of - Coconut oil.
5. What You needis of -Almond milk.
6. Lets Go Prepare of Required Salt.
7. Lets Go Prepare of For fillings.
8. Lets Go Prepare of - Finely chopped onion.
9. It's of - Tomato.
10. What You needis of - Mixed vegetables (as per your choice).
11. It's of - Cashew paste.
12. What You needis of - coconut milk.
13. It's of tbsp- Coconut oil.
14. What You needis of Salt.

The buttery flakey crust for a chickpea pot pie is arguably the biggest factor. This fool-proof method will yield the best vegan crust! Start by combining the flour, sugar, and salt in the food processor and pulsing a few times to incorporate. Add solid coconut oil and pulse until the oil is in pea-sized clumps.

Vegan pot pie - using chickpeas flour & whole wheat aata instructions

1. Sun dry the chickpeas for 2 days and grind it to fine powder and seive it to collect the chickpeas flour.
2. To a mixing bowl add whole wheat atta, the chickpeas flour, salt, coconut oil(1 tbsp) & some water.
3. Knead the flour and make a soft firm dough & rest for 15 minutes.
4. To a pan add coconut oil(1tbsp), onions, carrots & mixed vegetables (carrot, cooked chickpeas, potato, green peas,cauliflower) & saute for few minutes.
5. Now add cashew paste & coconut milk and cook until the vegetables are cooked well. (Inner filling is ready).
6. Now take a small portion from the prepared dough & flatten it with chapathi roller & make a circular shaped layer.
7. Grease the baking cup with Coconut oil & spread the prepared layer as the bottom crust.
8. Use some fork to make some marks on the bottom crust (check the attached picture).
9. Now add some vegetable fillings (don't add too much, add half the volume of the baking cup you chosed).
10. Now cover the filling with the top crust (you can make any pattern with the dough).
11. Brush some almond milk & coconut oil over the top crust.
12. To a pressure cooker add some salt & place a stand. Preheat the cooker for 15 minutes.
13. Now place the prepared baking tray & bake for 30-45 minutes.
14. Cool down the pie & remove it from the vessel.

Bring a large pot of water to boil over high heat and add the potatoes. Drain the potatoes in a colander. You can use vegan milk or butter for an egg wash substitute. Oil-free: In the pot (not heated yet) whisk together the seasonings, vegetable broth, oat milk, and flour. Add in the veggies and follow the remaining instructions as detailed in the recipe card.