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  1. Pie Crust
  2. 1/2 cup cooked chickpeas
  3. 1 cup all purpose flour
  4. 1/2 cup besan/chickpea flour
  5. 1 tsp salt
  6. 1/2 tsp cumin
  7. 1/2 vegetable shortening or vegan butter
  8. 1/4 water*
  9. Filling
  10. 1 onion diced
  11. 2 stalks celery diced
  12. 1 red bell pepper diced
  13. 1 green bell pepper diced
  14. 2 carrots, peeled and diced
  15. 2 cups cauliflower florets
  16. 1 cup frozen peas
  17. 1 1/2 cups chickpeas, drained
  18. 1 tbsp curry powder
  19. 2 cups diced tomatoes
  20. 1/2 cups coconut milk
  21. 1 1/2 tsp salt
  1. 1 In a food processor, blend together the 1/2 cup chickpeas, until mashed up. Add all purpose flour, besan/chickpea flour, salt, and cumin. Blend again. Add the vegetable shortening in small cold cubes. Blend until mixed in with flour.
  2. 2 Turn the food processor on and slowly add the water in a steady stream. When the dough looks like it is forming a ball, stop. Divide the dough into two flatten balls wrapped in seran wrap. Keep in the fridge for preferably 2 hours, or until you are done making the filling.
  3. 3 Preheat the oven for 375°F
  4. 4 In one bowl put together the chopped onion, celery, and bell peppers. In another bowl add the carrots, cauliflower, peas, and curry together. In another bowl put together the diced tomatoes, chickpeas, stock, and salt.
  5. 5 In a large stock pot or wok, heat up some oil. Add the onion, celery, and bell peppers to the pan. Saute for 5 minutes until onions are translucent. Add the carrots, cauliflower, peas, and curry powder. Saute for another 5 minutes.
  6. 6 Once the carrots and cauliflower are softening, add the remaining ingredients. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, making sure most of the liquid boils off and all veggies are soft.
  7. 7 Roll out the dough in a large circle for the bottom of the pie pan. Carefully place the dough in the pan, trimming off any extra dough or patching any holes if needed. Roll out the second half of the dough in a large circle so it will cover the filling.
  8. 8 Carefully add the pie filling. Take the rolled out dough and cover the filling. Make sure you score the top, and pinch the edges to seal the pie.
  9. 9 Place pie in the oven and bake for 45 minutes, until the top browns. Once fully cooked, let sit for 10 minutes or longer to let the juices set.
  1. * Feel free to make part of this water a little bit of apple cider vinegar or vodka to help with the flakiness.
Adapted from How It All Vegan
Adapted from How It All Vegan
One Raw Bite